Butternut Squash Gnocchi Kale

• Butternut squash: cubed tender squash sweetens and thickens the sauce look for squash that feels heavy for its size without blemishes
• Olive oil: brings richness and helps roast and saute use real extra virgin for best flavor
• Gnocchi: forms the soft pillowy base choose refrigerated fresh if you can or shelf-stable for convenience
• Shallot: gives the sauce a mellow savor especially when cooked low and slow pick one that feels firm
• Minced garlic: offers big garlicky punch split it between sauce and greens use fresh if possible as prechopped can taste bitter
• Fresh thyme and fresh sage: bring earthy herby notes that make the sauce unique select fragrant unblemished sprigs
• Milk of choice: for a creamy base pick dairy or oat milk for richer texture and flavor
• Red pepper flakes: add a little heat optional but highly recommended
• Salt: brings the flavors to life use a good fine sea salt so it blends right in
• Parmesan: salty and nutty ties everything together fresh grated always tastes best
• Kale: gets wilted for extra color and nutrients remove thick stems and chop leaves roughly
• Extra parmesan: for a golden cheesy finish not necessary but irresistible

Step-by-Step Instructions

Prep the Butternut Squash:

Peel and cube butternut squash into even pieces so it cooks evenly. Spread on a parchment-lined pan and drizzle with olive oil tossing to coat. Roast at 400 degrees Fahrenheit for about 25 minutes or until the cubes are tender and easily pierced with a fork. Roasting here amplifies the natural sweetness of the squash and starts the sauce off with a deep caramelized flavor.

Cook the Gnocchi:

Bring a pot of well salted water to a rolling boil. Drop in the gnocchi and stir so they do not stick. Once the gnocchi float to the surface usually after 2 or 3 minutes scoop them out with a slotted spoon and set aside in a bowl. Cooking just until they float keeps the gnocchi perfectly tender.

Build the Aromatics:

While the squash roasts heat olive oil in a skillet over medium. Finely chop the shallot and cook it with some of the garlic for about 5 minutes until golden and softened. Add thyme and sage and cook 2 or 3 minutes more until the herbs are fragrant. This base infuses the whole sauce in aromatic flavor.

Blend the Sauce:

In a good blender add cooked squash cooked aromatics milk starting with one and a half cups red pepper flakes and salt. Blend on high for about one minute until smooth. If the sauce is too thick add more milk little by little until it is velvety and pourable.

Finish the Sauce:

Pour the blended sauce into a clean saucepan and fold in freshly grated parmesan over low heat stirring until melted and incorporated. The cheese gives the sauce a silky texture and deeper flavor.

Wilt the Kale:

Add olive oil to the pan used for aromatics along with the final bit of minced garlic. Once fragrant stir in chopped kale and cook just until wilted and bright green. This only takes a few minutes and locks in flavor and color.

Assemble and Serve:

Toss the cooked gnocchi and wilted kale into the sauce. Stir well to coat everything. Serve hot scattered with more parmesan and a pinch of fresh herbs if you like.

Pin

I am always amazed at how even picky eaters devour every bite of this gnocchi because the sauce is so creamy and flavorful. My favorite part is sneaking extra veggies into the meal and watching everyone go back for seconds.

Storage Tips

Store extras in a sealed container in the fridge for up to three days. Reheat gently on the stove with a splash of milk or water to keep the sauce velvety. This dish does not freeze well as the sauce may separate you are better off finishing leftovers within the week.

Ingredient Substitutions

You can use sweet potatoes in place of butternut squash though the flavor will be slightly earthier. Spinach or chard can stand in for kale just add in the last minute of cooking to wilt. If you prefer a vegan version swap the parmesan for a good plant based grated cheese or add extra nutritional yeast for depth.

Serving Suggestions

This is great on its own for a hearty dinner but pairs nicely with a simple green salad and crusty bread. To make it fancier finish with toasted walnuts or pine nuts for crunch. If you like bright acid try a squeeze of lemon over the top right before serving.

Pin

Cultural and Historical Context

Gnocchi has its roots in Italian home cooking where different regions use whatever produce and grain is most plentiful. Butternut squash gnocchi is more modern in American kitchens but it plays on the comfort and tradition of gnocchi while celebrating fall produce. I once made this for an Italian friend who never had squash based sauce and she now requests it every visit.

Recipe FAQs

→ How can I make this dairy-free?

Swap out dairy milk for a plant-based alternative and use a vegan parmesan or nutritional yeast for topping. The sauce will still be creamy and flavorful.

→ Can I use store-bought gnocchi?

Yes, packaged gnocchi works perfectly in this dish. Just follow package instructions for cooking before combining with the sauce.

→ What other greens work besides kale?

Spinach or Swiss chard can be sautéed in place of kale, bringing a similar tenderness and flavor to the dish.

→ Is this dish suitable for meal prep?

Absolutely. Prepare the sauce and gnocchi in advance, then reheat gently. Wait to add the kale until serving for best texture.

→ Does butternut squash need to be peeled?

Yes, peeling the squash ensures a smooth, creamy sauce. Use a sharp vegetable peeler before cubing and roasting.

→ How do I thin the sauce if needed?

If the sauce seems too thick, gradually add more milk of your choice while blending until your desired consistency is reached.