Gnocchi with Butternut Squash and Kale Recipe

Gnocchi with Butternut Squash and Kale

A creamy pasta that incorporates the best flavors of fall!

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

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Serves: 4

Ingredients

  • 2 tablespoons butter
  • 1 small butternut squash, peeled, seeded, and cut into 1” cubes
  • 1⁄2 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons sage leaves, chopped
  • Salt and pepper, to taste
  • 1 refrigerated package (16 oz.) potato gnocchi
  • 1⁄3 bunch kale, tough stems removed (about 2 cups), chopped
  • 1⁄2 cup Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 3 cups escarole, finely chopped (about 1 head)
  • 2 tablespoons toasted pine nuts

Directions

  • In large skillet, melt the butter over medium-low heat, and sauté the butternut squash, stirring occasionally, until golden and if inserted a toothpick on several pieces comes out easily, about 8 minutes. Add the onion, garlic, sage, salt, and pepper; cook until the onion is soft, about 4 more minutes.
  • Stir in gnocchi and cook, stirring gently, for 3-5 minutes or until gnocchi is cooked through. Add kale and ¼ cup of the Parmesan cheese; mix gently.
  • In a separate skillet, heat olive oil over medium heat. Toss in escarole, stirring occasionally, about 3-5 minutes or until crisp tender.
  • Serve pasta over escarole, topped with remaining Parmesan and pine nuts.

Serves: 4

Ingredients

  • 2 tablespoons butter
  • 1 small butternut squash, peeled, seeded, and cut into 1” cubes
  • 1⁄2 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons sage leaves, chopped
  • Salt and pepper, to taste
  • 1 refrigerated package (16 oz.) potato gnocchi
  • 1⁄3 bunch kale, tough stems removed (about 2 cups), chopped
  • 1⁄2 cup Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 3 cups escarole, finely chopped (about 1 head)
  • 2 tablespoons toasted pine nuts

Directions

  • In large skillet, melt the butter over medium-low heat, and sauté the butternut squash, stirring occasionally, until golden and if inserted a toothpick on several pieces comes out easily, about 8 minutes. Add the onion, garlic, sage, salt, and pepper; cook until the onion is soft, about 4 more minutes.
  • Stir in gnocchi and cook, stirring gently, for 3-5 minutes or until gnocchi is cooked through. Add kale and ¼ cup of the Parmesan cheese; mix gently.
  • In a separate skillet, heat olive oil over medium heat. Toss in escarole, stirring occasionally, about 3-5 minutes or until crisp tender.
  • Serve pasta over escarole, topped with remaining Parmesan and pine nuts.