Gnocchi with Squash and Kale

I stopped by Highland Orchards, my favorite all-natural farm, on my way home from Philadelphia.  I left with armfuls of great fruits and vegetables, including some really nice looking kale.  I should have taken a picture of it raw for you.  You will just have to trust me, it was nice kale.


Lauren is home, so I have a great excuse to cook vegetarian every night.  So for this dish, I got to combine a butternut squash from the garden  with the kale to make a really delicious gnocchi dish.


I have always had difficulty cooking gnocchi – typically over cooking it.  But this was so simple and straightforward, the gnocchi came out perfect.  Another plus, the small cuts of butternut squash – 1/2″ cubes.  They cook surprisingly quickly, the key to making this a really great dish to make for a weeknight dinner.


Gnocchi with Squash and Kale

from Food Network Magazine

2 Tbsp unsalted butter

1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (from teh garden)

3 cloves garlic, thinly sliced (from the garden)

1 Tbsp roughly chopped fresh sage

1/4 tsp red pepper flakes

Kosher salt

1 1/4 cups low-sodium chicken (or vegetable) broth

1 bunch kale, stemmed and roughly chopped, about 8 cups (from Highland Orchards)

1 17.5-ounce package potato gnocchi

3/4 cup grated parmesan or pecorino romano cheese


Melt 1 Tbsp butter in a large ovenproof skillet over medium heat.  Add squash and cook, stirring, until slightly soft and golden, about 8 minutes.


Add the garlic, sage, red pepper flakes and 1 tsp salt; cook until the garlic is soft, about 2 more minutes.


Preheat the broiler.

Add the 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 Tbsp butter.


Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.


Serve and enjoy!


Serves 4.


5 Comments Add yours

  1. I hadn’t really thought to do such a strong green with delicate gnocci, but I’m inspired to give this a shot. Anything to get the pickier folks at home eating their greens! Do the greens overpower the gnocci?


    1. All the flavor a blend together well, I think the squash forms the bridge.


  2. What a beautiful dish! I’ve not served gnocchi with kale, but I have with butternut squash (those two seem to pair really well together). I’ll have to try your recipe this winter!


    1. Let me know how it goes. I really liked the kale in the dish, for the flavor and the color.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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