1 pkg. gnocchi (16 oz)
2 1/2 cups chicken stock
12 oz. cubed butternut squash
1/4 cup evaporated milk
Bring Chicken Stock to a boil in a saucepan on med/high heat. Add squash, then reduce heat to med/low and cook for 25 minutes or until squash is tender, stirring occasionally. Puree mixture in a food processor or a blender. Meanwhile cook the gnocchi according to directions; drain. Stir gnocchi and milk into squash puree and heat through. I added some salt and pepper to taste.
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