Gnocchi with Squash and Kale
1T butter (or Earth Balance)
1/2 medium butternut squash (peeled, seeded, cut into 1/2inch pieces)
3 cloves garlic, minced
1T fresh sage, chopped
1/4 – 1/2tsp red pepper flakes
kosher salt, to taste
1 1/4C broth (vegetable or chicken)
1 bunch kale, stemmed and roughly chopped (~8C)
1 (17.5oz) package potato gnocchi (try homemade)
1/2C parmesan cheese
Preheat the broiler.
Over medium-high heat on stovetop, melt butter in oven-proof skillet. Add squash and cook until soft, about 8 minutes. Add garlic, sage, red pepper, and a pinch of salt. Cook until garlic is soft, about 2 minutes. Add broth to the skillet. When it starts to simmer, add kale and cook for about 2 minutes, until it starts to wilt. Add gnocchi to mixture, stirring to incorporate. Cover. Cook for about 5 minutes, until gnocchi are cooked/tender. Stir in 1/4C parmesan. Sprinkle remaining parmesan on top of mixture. Transfer to the broiler. Cook until golden, about 3 minutes.
Note: If you don’t have an oven-proof skilled (like me), make this in a sauté pan. Transfer to oven-proof dish. Top with parmesan and broil to finish. More dishes, but it still makes for a scrumptious dinner.