For ➍
butternut squash (peeled, deseeded, cubed)
800 g baby spinach
1 onion (peeled & chopped)
1 tbsp fresh sage (chopped)
500 g gnocchi
50 g grated Parmigiano
2 tbs olive oil
pepper
Heat the olive oil in a Dutch oven and sauté the onion until translucent. Add the pumpkin cubes and sage and cook for about 12 m, stirring occasionally, until the pumpkin cubes are soft.
Add 50 cl water and bring to a boil. Add the gnocchi. Cook uncovered over low heat for 3 m.
Rinse the spinach and add it to the pan. Let the spinach wilt.
Stir in the Parmigiano, season with salt and pepper, and serve.