Butternut Squash Gnocchi with Garlic-Sage Butter

Fill the pot of a versatile pressure cooker with water and place a steamer insert inside. Add butternut squash and potatoes to the insert, then close and secure the lid. Set the pressure cooker according to its manufacturer's guidelines; set a timer for 5 minutes. Allow 15 minutes for the pressure to build up.

Carefully release the pressure using the quick-release method, as instructed by the manufacturer; this should take around 5 minutes. Remove the lid using a pot holder and set it aside to allow the squash and potatoes to cool slightly, approximately 5 minutes.

Pass the cooked squash and potatoes through a ricer into a large bowl. Add an egg and salt, then mix everything together thoroughly. Sift 1 1/2 cups of flour over the mixture and combine it with the ingredients. If the mixture remains sticky, add a bit more flour until it forms a cohesive mass. Turn out the dough onto a well-floured surface and knead it slightly, adding more flour as needed until the dough no longer sticks to your hands or the surface.

Divide the dough into 4 equal parts. Line 2 baking sheets with parchment paper and dust them lightly with flour.

Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Work with 1 piece at a time, rolling each piece down a floured surface to create ridges. Transfer the gnocchi onto the prepared baking sheet. Repeat with the remaining dough. Place the baking sheets in the freezer while you prepare the sauce and spinach.

Boil a large pot of salted water until it reaches a rolling boil.

Meanwhile, place wet spinach in a large skillet over medium heat. Cover the pan and allow condensation to build until the spinach starts to wilt, approximately 3 minutes. Remove the lid and stir the spinach until it's fully wilted and the pan begins to dry. Divide the spinach among 4 serving plates.

Combine butter and olive oil in the same skillet that you cooked the spinach. Heat it over medium-high heat until the mixture begins to foam. Add sage, garlic, and red pepper, then swirl the pan to combine. Remove from heat.

Cook the gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove them with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat the gnocchi evenly. Place them on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.