Butternut Squash Gnocchi Kale (Print-Friendly Version)
Soft gnocchi tossed with creamy butternut squash sauce, vibrant kale, and a sprinkle of parmesan.
# What You’ll Need to Make This:
→ Main Components
01 -
4 cups cubed butternut squash
02 -
1 pound fresh potato gnocchi
03 -
1 medium shallot, finely chopped
04 -
2 cups destemmed kale, chopped
→ Oils and Fats
05 -
5 tablespoons olive oil, divided
→ Herbs and Seasonings
06 -
2 tablespoons minced garlic, divided
07 -
2 tablespoons fresh thyme, chopped
08 -
2 tablespoons fresh sage, chopped
09 -
1/2 teaspoon red pepper flakes
10 -
1/2 teaspoon fine sea salt
→ Dairy
11 -
1 1/2 to 2 cups milk of choice
12 -
1/2 cup grated parmesan cheese
13 -
Extra parmesan cheese, for serving (optional)
# How to Prepare:
01 -
Preheat oven to 205°C. Arrange cubed butternut squash on a baking pan lined with parchment and drizzle with 2 tablespoons olive oil. Roast for 25 minutes until fork-tender.
02 -
Bring a pot of salted water to a boil. Add gnocchi and cook according to package instructions. Drain and set aside.
03 -
While squash is roasting, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add chopped shallot and 1 tablespoon minced garlic; sauté for 5 minutes until softened.
04 -
Stir in fresh thyme and sage. Continue to cook for 2-3 minutes until fragrant.
05 -
Combine roasted squash, sautéed aromatics, 1 1/2 cups milk of choice, red pepper flakes, and salt in a blender. Blend until smooth, about 1 minute, adding more milk to adjust consistency if needed.
06 -
Transfer blended sauce to a pot set over low heat. Add grated parmesan and stir until melted and fully incorporated.
07 -
In the same sauté pan, heat remaining 1 tablespoon olive oil. Add chopped kale and remaining 1 tablespoon minced garlic; cook until kale has wilted.
08 -
Fold cooked gnocchi and wilted kale into the warm sauce. Stir gently to combine and ensure even coating.
09 -
Plate the gnocchi and finish with additional grated parmesan if desired. Serve immediately.
# Extra Tips:
01 -
Roasting butternut squash enhances its natural sweetness and adds depth to the sauce.
02 -
Use any preferred milk, such as whole, skim, or a plant-based alternative, for desired creaminess.