Photo: Gnocchi With Squash and Kale Recipe
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
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
Photograph by Antonis Achilleos
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By Arizonax3
on June 13, 2013
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I'll admit that I'm an avid reader of recipe reviews, but rarely a writer. I am making an exception for this particular recipe. All I can say is that it was ASTOUNDING for a vegetarian dish (aside from the chicken broth that you could replace with vegetable broth. I made no adjustments, and followed the recipe exactly. My kids and husband devoured it and they all said it was the "best dinner you've ever made." I cook a LOT, so this was quite the compliment! I made it in a cast iron skillet, which somehow makes everything taste better. I added a couple different types of kale that I had on hand, and microwaved the squash for 2 minutes to make it easier to peel (that really works. I also grated my own parm instead of using store bought, so that could have helped the richness of the dish. Finally, I used fresh garlic from the farmer's market. Another reviewer added cream, and I think that might be interesting to try next time if you like creamy sauces!
By bakingwithbarb
Carmel, California
on March 25, 2013
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I really enjoyed the heartiness and warmth of this dish--perfect for a chilly fall evening. The only adjustment I made was to use vegetable broth instead of chicken broth, in order to make the dish vegetarian for my husband. I found the combination of flavors complex and the composition of the dish comforting. The sweetness of the butternut squash was really complemented by the kick of the red pepper flakes. The reason I awarded it 4 stars rather than 5 is that my husband grimaced when he saw the dish on the plate and didn't enjoy it at all. He picked out the gnocchi and left everything else on the plate. Even he admitted that it might have just been his mood and not the dish itself. I'd definitely make it again, but perhaps for a different audience.
By sueeasty_6091810
yakima, WA
on March 24, 2013
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excellent! I made the recipe as is -except I used a sage spice( I did not have fresh sage. I added 1/4 cup cream,more cheese at end, more garlic and splash of fresh lemon juice-- excelllent meatless dish and will make again.
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