Make Butternut Squash Gnocchi with Coconut Milk and Mushrooms

Butternut Squash Gnocchi with Coconut Milk and Mushrooms

Ingredients:
1 package of gnocchi
1 butternut squash, peeled and cubed
1 can of coconut milk
1 cup of mushrooms, sliced
2 eggs
2 tablespoons of olive oil
Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F.

2. Place cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake in preheated oven for 25 minutes, or until squash is tender.

3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add mushrooms and cook until lightly browned, about 5 minutes.

4. Add cooked butternut squash to the skillet and stir to combine.

5. In a medium bowl, whisk together coconut milk and eggs.

6. Add gnocchi to the skillet and pour coconut milk mixture over top. Stir to combine.

7. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

8. Serve hot. Enjoy!