Ingredients

• 2 Tbsp. butter or oil
• 16 oz. potato gnocchi
• 3 c. butternut squash cubed (426g)
• 3/4 c. vegetable/chicken stock
• 5 oz. spinach
• 1/4 c. pesto
• 1/4 c. walnuts
• 1 oz. shredded parmesan

Steps

1. Roast and chop walnuts. Set aside
2. Melt butter in a skillet. Add gnocchi to skillet. Fry for 2-3 minutes
3. Start steaming butternut squash for 5-7 minutes depending on size. Until they can be cut with a fork
4. Add broth to gnocchi. Cover and cook until liquid is absorbed.
5. Remove gnocchi from heat. Add spinach, pesto, butternut squash, walnuts, and parmesan. Stir to combine.

Notes

• Roast walnuts in a small skillet on stove or at oven at 350F for 7 minutes. They can go from done to burnt very quickly