Gnocchi with Squash and Kale — Meatless Monday



Food stylist: Jamie Kim Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Although summer's juicy tomatoes and sweet peaches are nearly a thing of a past, fall brings with it an abundance of produce too: Welcome to the season of crisp apples, golden sweet potatoes and a myriad of squash, like kohlrabi, acorn and butternut. A bell-shaped squash with a thick skin, butternut squash shines in dishes from creamy soups and simple salads to rich purees and hearty casseroles, like Food Network Magazine's Gnocchi with Squash and Kale (pictured above).

The beauty of this one-pan supper is that it starts with store-bought potato gnocchi, which means that the dish can be on the table in as few as 35 minutes. After sauteing the squash in a buttery mixture with garlic and sage, add the kale and gnocchi, then top with a blanket of nutty Parmesan cheese and finish in the broiler for a cheesy, comforting family-friendly dinner ideal for busy weeknights. Since this pan moves from the stove to the broiler, be sure to start with an oven-safe pan.

Get the Recipe: Gnocchi with Squash and Kale from Food Network Magazine

Editor's note: To maintain a meatless meal, be sure to use water instead of chicken broth when making the sauce.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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