Butternut Gnocchi with Braised Green Sauce

This is a combination of two recipes: Butternut Squash Gnocchi and Braised Mixed Greens. The gnocchi were not something I'd make again. The greens turned out just fine.

The original butternut gnocchi recipe called for a sage butter sauce, but I lacked fresh sage, so I elected to add a ton of dried sage to the braised greens recipe and throw it on top. As for the gnocchi themselves, I deviated from the recipe twice, in the following respects: I used the Cuisinart to mix the dough, and my white:wheat ratio was something like 1:2. After a lot of work, I ended up with chewy, raw-ish-seeming gnocchi, even after altering the size of the pieces and even after leaving them boiling for extra time. Not wonderful. The chief taster liked them, but I thought they definitely weren't worth all that work. The butternut soup is a much better way to use squash, and vastly easier.