Gnocchi with Squash and Kale

By khojnicki

Ingredients

• 2 tbsp unsalted butter
• 1/2 medium butternut squash, peeled, seeded and cut into 1/2" pieces
• 3 cloves garlic, thinly sliced
• 1 tbsp roughly chopped fresh sage
• 1/4 tsp red pepper flakes
• Kosher salt
• 1 1/4 c low sodium chicken broth or water
• 1 bunch kale, stemmed and roughly chopped
• 1 17.5 oz. package potato gnocchi
• 3/4 c grated parmesan or pecorino romano cheese

Details

Servings 4
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

Melt 1 tbsp butter in a large ovenproof skillet over medium heat. add the squash and cook, stirring, until slightly soft and golden, about 8 mins. add the garlic, sage, red pepper flakes and 1 tsp salt. Cook until the garlic is soft, about 2 more mins.

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 mins. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 mins. Uncover and stir in 1/4 c parmesan and the remaining tbsp butter. Sprinkle with remaining cheese and transfer to the broiler and cook until golden and bubbly, about 3 mins.