Description
A comforting and creamy dish featuring gnocchi, roasted butternut squash, and fresh kale, perfect for autumn evenings.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C) and roast cubed butternut squash with 2 tablespoons olive oil, salt, and pepper for 25-30 minutes.
- 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.
- Pour in 1.5 to 2 cups milk, season with red pepper flakes and salt, then stir in Parmesan cheese until melted.
- Cook gnocchi in a pot of boiling salted water for 2-3 minutes until they float. Remove with a slotted spoon.
- Add cooked gnocchi, roasted butternut squash, and kale to the sauce. Toss gently for 1-2 minutes until combined and heated through.
- Serve immediately, garnished with more Parmesan and a drizzle of olive oil if desired.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: butternut squash, gnocchi, creamy pasta, vegetarian, comfort food, fall recipe