Gnocchi With Squash and Kale

2019-07-05
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    438
  • Fat

    23 grams
  • Saturated Fat

    14 grams
  • Cholesterol

    76 milligrams
  • Sodium

    989 milligrams
  • Carbohydrate

    42 grams
  • Fiber

    6 grams
  • Protein

    16 grams

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

Method

Step 1

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

Step 2

Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

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