Gnocchi With Squash and Kale Recipe

Name: Gnocchi With Squash and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces; 3 cloves garlic, thinly sliced; 1 tablespoon roughly chopped fresh sage; 1/4 teaspoon red pepper flakes; Kosher salt; 1 1/4 cups low-sodium chicken broth or water; 1 bunch kale, stemmed and roughly chopped (about 8 cups); 1 17 .5-ounce package potato gnocchi; 3/4 cup grated parmesan or pecorino romano cheese

Servings: persons

2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17 .5-ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese

1
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat.
2
Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
3
Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
4
Preheat the broiler.
5
Add the chicken broth to the skillet.
6
When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes.
7
Add the gnocchi, stirring to coat.
8
Cover and cook until the gnocchi are just tender, about 5 minutes.
9
Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter.
10
Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
11
Per serving: Calories 438; Fat 23 g (Saturated 14 g); Cholesterol 76 mg; Sodium 989 mg; Carbohydrate 42 g; Fiber 6 g; Protein 16 g
12
Photograph by Antonis Achilleos

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces, 3 cloves garlic, thinly sliced, 1 tablespoon roughly chopped fresh sage, and more.

Yes, Gnocchi With Squash and Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchi With Squash and Kale

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