Gnocchi with Squash and Kale.

Gnocchi With Squash and Kale

Recipe courtesy Food Network Magazine

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
• 3 cloves garlic, thinly sliced
• 1 tablespoon roughly chopped fresh sage
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1 1/4 cups low-sodium chicken broth or water
• 1 bunch kale, stemmed and roughly chopped (about 8 cups)
• 1 17.5-ounce package potato gnocchi
• 3/4 cup grated parmesan or pecorino romano cheese

Directions

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.

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

Per serving: Calories 438; Fat 23 g (Saturated 14 g); Cholesterol 76 mg; Sodium 989 mg; Carbohydrate 42 g; Fiber 6 g; Protein 16 g

Mr. Frederiches and I tried this recipe I found in Food Network magazine for dinner tonight.  Mr. Frederiches and I both gave it 4 stars.   It was pretty quick to put together and I was able to make it all in one pan which is definitely a benefit.  It was the first time either of us tried kale and I would look to use it in future recipes.  If you are looking for a new dish definitely give this one a try.