Butternut Squash Gnocchi with Garlic-Sage Butter over Wilted Spinach
Pillowy homemade gnocchi made with a combination of butternut squash and potato are tossed in a garlic-sage butter and served over a bed of wilted fresh spinach.
A steamer basket should be placed inside the pot of a multipurpose pressure cooker (like the Instant Pot®).
Pour water into the pot.
Put potatoes and butternut squash in the steamer basket.
Lock the lid by closing it.
According to the manufacturer’s recommendations, choose high pressure; set the timer for 5 minutes.
Give the pressure 15 minutes to build.
Utilizing the quick-release technique with caution, release the pressure for 5 minutes as directed by the manufacturer.
Lock released, lid removed.
Put the steamer basket aside for the squash and potatoes to cool for about five minutes after using a pot holder to remove it.