Ingredients
- 2 pounds butternut squash, kuri squash or sugar pumpkin, peeled and cut into bite-size pieces
- 2 tablespoons extra virgin olive oil (EVOO)
- Salt and pepper
- 3 tablespoons butter
- 4 cloves garlic, very finely chopped
- 1/2 cup dry white wine
- 2 cups whipping cream
- 1/4 teaspoon freshly grated nutmeg
- A few sprigs of fresh sage, very thinly sliced
- 2 bundles farm-fresh spinach, trimmed and washed or 3/4 pound bagged spinach, stemmed
- 1 pound good quality fresh gnocchi
- Freshly grated Parmigiano Reggiano cheese, for topping
Description
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Rachael Ray
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