Directions
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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large, deep, oven-safe skillet, heat the Olive Oil (1 dash) over medium-high heat. Add the Butternut Squash (10 ounce), and Cremini Mushroom (8 ounce) and let them soften for a couple of minutes.
Step 3
Add the Onion (1), Garlic (3 clove), and Fresh Sage (1 tablespoon). Let them get fragrant for another minute while you season everything with the Ground Cinnamon (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Ground Cumin (1/2 teaspoon), and Salt (1 pinch).
Step 4
Stir in the Tomato Paste (1 tablespoon) and Red Wine (2 tablespoon) and let it cook for another minute.
Step 5
Pour in the Tomato Sauce (1 can), Milk (1/2 cup), and Vegetable Stock (1/4 cup). Let it gently simmer for 5 minutes.
Step 6
Stir in the Sweet Potato Gnocchi (1 pound). Let it cook in the sauce for another couple of minutes while you sprinkle the Grated Parmesan Cheese (1/4 cup) and Smoked Gouda (8 ounce) over top.
Step 7
Transfer the pan to the oven and bake for 15 minutes, until the cheese is bubbly.
Step 8
Sprinkle extra sage on top and serve immediately with crusty bread. Enjoy!
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