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
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!