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.

20140111-212357.jpg

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.

20140111-212424.jpg

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.

20140111-212432.jpg

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

Directions

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.

20140111-212344.jpg

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

20140111-212351.jpg

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.

20140111-212357.jpg

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.

20140111-212417.jpg

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

20140111-212424.jpg

Serve and enjoy!

20140111-212432.jpg

Serves 4.

Categories: Butternut Squash, Kale, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 5 Comments

Post navigation

5 thoughts on “Gnocchi with Squash and Kale

  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?

  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!

  3. Pingback: Gnocchi with Chicken and Vegetables | Happenings on the Hill

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

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: