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Adapted & Shared by Rhonda L
Ingredients
  • 4 cups unsalted vegetable broth
  • ¼ cup chopped sun-dried tomatoes
  • 1 (16 ounce) package shelf-stable potato gnocchi
  • 1 small delicata squash, halved lengthwise, seeded and cut into ½-inch pieces
  • 2 cloves garlic, grated
  • ½ cup heavy cream
  • ½ teaspoon ground pepper, plus more for serving
  • 1 (5 ounce) package baby spinach
  • ¼ cup chopped fresh basil
  • Grated Parmesan cheese for serving
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