Gnocchi with Creamy Butternut Squash Sauce

Gnocchi with Creamy Butternut Squash Sauce
This dish is fast, easy, healthy, and cheap (and it looks much better in person than in this picture!)

1 pkg gnocchi (potato dumplings, look for it in the pasta aisle)

1 pkg frozen pureed squash (comes in a box like frozen chopped spinach), thawed

1 small onion, chopped

8-oz pkg mushrooms, chopped

2-3 Tbsp chopped fresh sage leaves (remove from stems)

1/2 can evaporated fat free milk (approx)

1/2 cup low-fat or fat free milk (approx)

Boil water for gnocchi.  Meanwhile, heat 1 Tbsp olive oil in a nonstick skillet and saute chopped onion & mushroom until soft. Sprinkle with salt & pepper.  Reduce heat to medium-low.  Stir in squash puree until combined, then stir in milks a little at a time, and finally the fresh sage.  Cook the gnocchi according to pkg directions (usually 4-5 min), making sure to salt the pasta water.  Drain gnocchi and add to the squash mixture.  Stir to coat.  Serve with a sprinkling of Parmesan cheese.

Notes:

1. We use evaporated fat free milk to make the dish creamy without using real cream:

2. Here’s what to look for in the freezer near the other frozen veggies:

3. Have leftover sage?  Fry it!  Heat 2 Tbsp olive oil in a skillet over medium heat, then put the whole leaves in the oil and let fry a couple minutes until crisp.  Remove leaves and lay out on a paper towel to drain.  Delicious with beans & sausage (saute a sliced onion in olive oil, then add a can of drained & rinsed white beans, salt & pepper, and a little water or broth.  Serve with sage leaves on top, and a grilled sausage if desired.)