Crispy Squash Gnocchi

Yes, another squash dish. What? You thought my obsession subsided as the seasons changed? Oh no, good people of the internet. Pumpkin and I are ToGeThA 4 EvA.

Gnocchi is a fabulous alternative to pasta. No matter what you call pasta-- fettuccine, linguine, cavatappi, it all boils down to (ha!) the same flavor. But gnocchi acts as an equally sturdy, pillowy base for sauces and toppings.

Gnocchi pillows: The stuff dreams are made of. Topped with sauteed spinach and parmesan cheese--now that's what a dream's dream is made of.

You can simply boil these little morsels of goodness and eat them right away. Or, if you can resist eating them for a bit longer, letting them brown in a skillet is delicious. The crispy outside and soft, pillowy inside is a great twist to the traditional gnocchi preparation. This dish is also cheap since you only need two main ingredients: canned pumpkin (or other squash of choice) and flour.
Score- college student: 1, money-grubbing grocery store chain: 0.

Crispy Squash Gnocchi      Serves: 2
For the gnocchi:
3/4 cup canned pumpkin
1 cup all-purpose OR whole-wheat flour (I like whole wheat 'cause I'm so healthy.)
1 t. dried Italian Seasoning
For the sauteed spinach:
3 cups spinach
1/4 cup sliced onion
Olive oil
Salt
Pepper
Parmesan Cheese
1.) Combine pumpkin, flour, and italian seasoning in a food processor. Pulse until the mixture becomes a dough. If you can't touch the mixture without it sticking to your hands, add flour a little bit at a time until it becomes easy to work with. If the dough is too crumbly/ dry, add a bit of water.
2.) Break dough into smaller sections. On a lightly floured surface, roll out each section into a log. (The thickness and size of gnocchi is up to you. I like smaller ones.) Slice equally sized pieces off the log.
3.) Place gnocchi in a pot of boiling, salted water. When gnocchi rise to the surface (2-3 minutes), remove with a slotted spoon. Set aside.
4.) Heat a drizzle of olive oil in a skillet over medium heat. Add onion and cook until translucent. Add spinach and cook until just wilted.
5.) Remove spinach mixture from skillet and add 1/2 T. olive oil. Raise heat to medium and add gnocchi in a single layer. Let cook for about 3 minutes, then flip to let the other side get brown. Toss with spinach, salt, pepper, and parmesan cheese.