by: Rachael Ray
2 lbs butternut, kuri squash or sugar pumpkin, peeled and cut into bit-size pieces
2 tbs EVO
salt and pepper
3 tbs butter
4 cloves garlic, very finely chopped
1/2 cup dry white wine
2 cups whipping cream
1/4 tsp freshly grated nutmeg
2 bundles farm fresh spinach trimmed and washed or 3/4 lb bagged spinach, stemmed
1 lb good quality fresh gnocchi (I used whole wheat, boxed gnocchi which is a healthier option)
Freshly grated Parmigiano-Reggiano for topping
Preheat oven to 400 F.
On a baking sheet, toss squash with EVO and season with nutmeg, salt and pepper. Roast 30 minutes, turning once. Remove squash, turn off oven.
When the squash has been in the oven about 15 min, bring a large pot of water to a boil. Meanwhile, heat a skillet or pot with butter over meadium heat. Add garlic and cook gently 3-4 min, stirring frequently. Add wine and stir 1 minute, then add cream and bring to a bubble. Reduce heat to keep cream at a rolling simmer and let reduce 7-8 min, until cream coats the back of spoon.
When the water come to a boil, add salt and, working in batches, add spinach and wilt for 30 seconds. Remove to a plate with tongs and drain. To the same pot of water, add gnocchi and cook until they float and are hot through, about 3 min.
Arrange most of the squash and spinach on the platter. Then, toss drained Gnocchi with sauce and arrange on top of the squash and spinach. Garnish with remaining squash and spinach and lots of freshly grated cheese.