Deseed the squash, cut it into cubes and cook until soft. Drain well and mash finely so the purée isn't too wet.
Add the spelt flour and nutmeg to the warm squash purée and knead into a smooth, slightly sticky dough. On a floured surface, shape it into rolls and cut into small gnocchi.
Finely dice the onion and garlic. Soften them in the olive oil over a low heat until translucent, then add the coconut milk and heat briefly.
Add the spinach to the pan and let it wilt. Season to taste with a little salt, pepper and, if needed, a touch more nutmeg.
Cook the gnocchi in simmering salted water until they rise to the surface. Lift them straight into the coconut and spinach pan with a slotted spoon and toss gently.
Divide between deep plates and serve straight away. Finish with a little extra olive oil if you like.
Good to know
These gnocchi are soft, creamy and pleasantly simple. A quiet, warming dish for days when you want something grounding.
Swaps
Spelt flour → oat flour (more fibre) | coconut milk → cashew butter with water (a little more unsaturated fat) | leaf spinach → kale (more vitamin C and vitamin K)
Allergens
Contains gluten from the spelt. For small children, cook the gnocchi until very soft and cut them small; during pregnancy, there's nothing to watch out for as long as the spinach is thoroughly washed and everything is heated through.
