Gnocchi with Squash Cream

Squash Cream Purée 

1/3 butternut squash, diced and peeled

1 tbsp extra virgin olive oil

1 tbsp butter

1/2 diced onion

3 tbsp. mascarpone

2 1/2 cups of reduced fat milk

salt 

pepper

In a pan, add olive oil and butter. Then, add diced squash. Sautée for about 10 minutes so that it caramelizes. It should look like this: 

Then, add diced onions until they caramelize. Set aside and put in a food processor. Add mascarpone, milk, salt, and pepper. Blend until it becomes like a thick cream. It should look like this: 

Cook gnocchi (I used potato gnocchi, which takes 2 minutes). Add purée to hot dumplings, then add parmesan cheese and chopped walnuts to garnish. Enjoy! 

Final product!