Gnocci with Roasted Squash

This is a recipe that I've had the idea for in my head for a few weeks now, but we've been so busy that I haven't taken the time to give it a try.  Last night was the night, and I was very excited with the outcome. . .Give it a try and let me know what you think!

1 lb. Fresh or Frozen Gnocci (Of course, you can make your own.  I'm just not that patient or talented!)

3-4 Medium Squash, Zucchini, or any combination of the two, cut into bite-sized pieces (I used yellow squash and zucchini.)

1/2 of an Onion, very finely diced

2 Cloves Garlic, minced

1/2 Cup White Wine (May be omitted if you prefer.)

1 Cup Heavy Cream

1 Cup Chicken Stock

1 Teaspoon Nutmeg

1 Tablespoon Sage

1 Bunch Watercress (You can also use spinach, arugula, etc.)

2 Tablespoons Butter

Olive Oil

Salt 

Peper

Fresh Parmesan Cheese, grated

2 Scallions, thinly sliced

For the Squash:

Preheat oven to 400 degrees.  Place the squash on a pan and drizzle with olive oil, salt, and pepper.  Roast for 10-15 minutes until tender.  When removed from oven, stir in greens to wilt.

For the Gnocci:

Put on a large pot of water to boil.  While water is boiling, melt butter with a little olive oil in a sautee pan.  Sautee garlic and onion until tender.  Deglaze the pan with wine and cook for 2-3 minutes.  Add in cream, stock, sage, nutmeg, and salt and pepper (to taste).  Let simmer for 10-15 minutes until thickened.  Once water is boiling, add gnocci and cook for 3-5 minutes until they are done (This usually happens when they start to float to the top.)  Drain cooked gnocci and add into thickened cream sauce.  

To Serve:

Place squash and greens on a large platter.  Pour gnocci in sauce over the squash.  Top with freshly grated Parmesan cheese and sliced scallion.

Enjoy!!!