1) Bring stock to a boil in a soucepan on medium-high heat. Add squash, then reduce heat to medium-low and cook for 25 minutes or until squash is tender, stirring occasionally. Puree mixture in a food processor or a blender (after letting cool for 5 min)
2) Cook gnocchi according to package directions; grain. Stir gnocchi and milk into squash puree and heat through. Garnish with thyme sprigs.
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