Description
A delicious creamy gnocchi dish made with roasted butternut squash, fresh herbs, and parmesan.
Ingredients
Scale
- 4 cups cubed butternut squash
- 5 Tablespoons olive oil (divided)
- 1 pound gnocchi
- 1 medium shallot
- 2 Tablespoons minced garlic (divided)
- 2 Tablespoons fresh thyme
- 2 Tablespoons fresh sage
- 1 1/2 – 2 cups milk (of choice)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup parmesan
- 2 cups kale
- more parmesan for topping (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil.
- Roast the squash for about 25 minutes or until easily pierced with a fork.
- Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside.
- Meanwhile, saute the shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes.
- Add in thyme and sage and saute for an additional 2-3 minutes.
- Add to a blender with the cooked squash, milk, red pepper flakes, and salt (starting with 1 ½ cups of milk and adding more as needed to thin out the sauce).
- Blend until completely smooth, about 1 minute.
- Add to a pot on the stove and mix in the parmesan.
- In the same pan you used to cook the shallot, add the kale, final tablespoon of minced garlic, and 1 tablespoon of olive oil.
- Saute until the kale has wilted.
- Add the cooked gnocchi and kale to the sauce and stir to combine.
- Top with fresh grated parmesan and enjoy!
Notes
- This recipe is versatile; you can add more or less milk depending on your desired sauce consistency.
- Feel free to substitute the greens with spinach or any other preferred leafy green.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg