Dreamy Creamy Butternut Squash Gnocchi

Dreamy Creamy Butternut Squash Gnocchi

Author: Chef Elsa Prep Time: 15 min
Cook Time: 40 min Total Time: 55 min
Yield: 4 servings Category: Dishes Cuisine: Italian Diet: Vegetarian

Description

Description A comforting and creamy dish featuring gnocchi, roasted butternut squash, and fresh kale, perfect for autumn evenings.

Ingredients

  • 4 cups cubed butternut squash
  • 2 tablespoons olive oil (divided)
  • Salt and pepper to taste
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic (plus additional if desired)
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1.5 to 2 cups milk of choice
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1 pound gnocchi
  • 2 cups roughly chopped kale
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Instructions

  1. Preheat oven to 400°F (200°C) and roast cubed butternut squash with 2 tablespoons olive oil, salt, and pepper for 25-30 minutes.
  2. In a skillet, heat 1 tablespoon olive oil and sauté minced shallot until softened (3-4 minutes). Add garlic, thyme, and sage for 1 minute.
  3. Pour in 1.5 to 2 cups milk, season with red pepper flakes and salt, then stir in Parmesan cheese until melted.
  4. Cook gnocchi in a pot of boiling salted water for 2-3 minutes until they float. Remove with a slotted spoon.
  5. Add cooked gnocchi, roasted butternut squash, and kale to the sauce. Toss gently for 1-2 minutes until combined and heated through.
  6. Serve immediately, garnished with more Parmesan and a drizzle of olive oil if desired.

Notes

  1. Notes
  2. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat gently, adding a splash of milk if needed.