Gnocchi with Squash and Kale

Photo by Betsy C.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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

  • Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/gnocchi-with-squash-and-kale-recipe/index.html?oc=linkback

Directions

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. 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. 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 Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/gnocchi-with-squash-and-kale-recipe/index.html?oc=linkback

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