Ingredients
2 – 3 tablespoons olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 small onion, diced
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes, optional
sea or kosher salt and fresh black pepper
1 cup low-sodium chicken broth
1/3 cup half & half
6 cups baby spinach, stems removed
1 (17.5-ounce) package potato gnocchi* (like Rienzi)
2 tablespoons fresh sage or basil, rough chopped
3/4 cup fresh parmesan or romano cheese, grated
Preparation
