Creamy Gnocchi, Butternut Squash and Spinach Soup

This soup was very tasty. The gnocchi I used was whole wheat. I originally found the recipe on pinterest.

Creamy Gnocchi, Butternut Squash and Spinach Soup
                                                                                                   

Cinnamon Girl

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 -I just used diced red peppers

sea or kosher salt and fresh black pepper

1 cup low-sodium chicken broth

1/3 cup half & half - Or evaporated milk if you don't have 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

1. Add oil to a large pot over medium heat; add squash and onions; cook, stirring occasionally, until slightly soft and golden, 8-10 minutes. Add the garlic, red pepper flakes, 1 teaspoon salt and a few twists of black pepper; cook until garlic is fragrant, about 2 more minutes.
2. Add the chicken broth to a small pot. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. simmer until gnocchi starts to float. Add all contents to large pot.  Pile the spinach leaves on top and slowly stir them in as they wilt. Simmer all ingredients for about 5 minutes.
3. Add in half & half (or evap milk). Taste and add in any other spices you would like - I added in garlic salt and cayenne.
Top with parmesan cheese.

*This method of cooking works best with gnocchi you find in the refrigerated, fresh pasta section of your market or in the dried pasta aisle(or homemade, if you’re inclined!), not with frozen gnocchi.