(Recipe can be found at the Food Network site here.)
Step by Step Instructions:
Here is what you’ll need for this flavor-packed dish: 1 bunch of Kale, Salt, Crushed Red Pepper Flakes, 1 small or medium-sized Butternut Squash, a 17.5-ounce package of potato gnocchi (I used the Pumpkin gnocchi because that’s all they had and I thought it would work really well here…it did!), Fresh Sage, 10 ounces of reduced-sodium Chicken Broth, 2 tablespoons of Butter, Parmesan Cheese for grating, and 3 Garlic Cloves.
I decided to break down my squash into small pieces ahead of time. I began by heating it for about 30 seconds in the microwave, then flipping it over and heating for another 30 seconds. The idea is to soften it a bit to make cutting it a little easier. Then I used a sharp chef’s knife and cut off both ends.
Next I peeled the squash with a vegetable peeler to remove the thick outer skin.
Next I cut the squash into about 3 segments and then cut each of those in half as you can see above.
I used a soup spoon and scooped and scraped out the seeds. Be sure to scrape all of the stringy bits out because you don’t want to eat that.
Finally you’ll dice the butternut squash into about 1/2-inch pieces. Then set the squash aside and cover with some plastic wrap until you need it.
Then I washed each stalk of kale and removed the thick stem so I was just working with the leaves. I gave it all a rough chop and set it aside.
I rinsed off a few leaves of fresh sage and dried them. Then I chopped the sage and made sure I had about a tablespoon.
Next the 3 garlic cloves get sliced thinly.
Now it’s time to put it all together! Begin by melting one tablespoon in an OVEN-SAFE pan over medium heat. (Sorry, didn’t mean to yell, but really, take note.)
Once the butter is melted, add the squash and cook it for about 8 minutes until it’s soft and golden.
While the squash cooked, I went ahead and grated 3/4 cup of Parmesan cheese and divided it into 1/4 cup amount and 1/2 cup amounts.
Once the squash is cooked, it will look like this.
Then it’s time to add the garlic, sage, 1 teaspoon of salt, and 1/4 teaspoon of red pepper flakes to the squash.
Then stir the mixture and cook it for about 2 minutes until the garlic softens.
At this point you’ll want to turn on your broiler to high. Then add the 10 ounces of chicken broth to the pan and bring it to a simmer.
Once the broth is simmering add your kale and cook it for about 2 minutes.
The kale will wilt quite a bit after the 2 minutes — sorry for the slightly blurry picture!
Now it’s the gnocchi’s turn. Just add the entire package of potato gnocchi to the pan and stir the ingredients.
Then cover your pan and cook the gnocchi for about 5 minutes until they are just tender.
After 5 minutes, the gnocchi will be cooked and tender.
Add the remaining tablespoon of butter and 1/4 cup of the grated parmesan cheese and stir everything together.
Finally sprinkle the 1/2 cup of cheese you reserved over the top and put it in the oven to broil for about 3 minutes. The idea is to get the cheese bubbly and for the dish to be golden on top.
I mean seriously this looks delicious, doesn’t it?! And it tastes even better! Serve it up and either make a meal of it like I did or pair it with some grilled chicken or pork chops. Happy cooking friends!
Gnocchi with Squash and Kale
Makes 4 servings
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
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 oven proof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
2. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
3. 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.
4. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes.
5. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter.
6. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
Fat 23 g (Saturated 14 g)
Cholesterol 76 mg
Sodium 989 mg
Carbohydrate 42 g
Fiber 6 g
Protein 16 g
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