Ingredients
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- 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
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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
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- 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