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.


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