One Pan Cheesy Baked Gnocchi

In a large, deep, oven-safe skillet, heat the Olive Oil (1 dash) over medium-high heat. Add the Butternut Squash (2 cups) , and Cremini Mushrooms (2 1/4 cups) and let them soften for a couple of minutes.

Add the Onion (1) , Garlic (3 cloves) , and Fresh Sage (1 Tbsp) . Let them get fragrant for another minute while you season everything with the Ground Cinnamon (1/2 tsp) , Ground Turmeric (1/2 tsp) , Ground Cumin (1/2 tsp) , and Salt (1 pinch) .

Stir in the Tomato Paste (1 Tbsp) and Red Wine (2 Tbsp) and let it cook for another minute.

Pour in the Tomato Sauce (1 can) , Milk (1/2 cup) , and Vegetable Stock (1/4 cup) . Let it gently simmer for 5 minutes.

Stir in the Sweet Potato Gnocchi (1 lb) . Let it cook in the sauce for another couple of minutes while you sprinkle the Grated Parmesan Cheese (1/4 cup) and Smoked Gouda (2 cups) over top.