Vegetarian Gnocchi with Squash and Kale recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 medium butternut squash, diced
3 tablespoons olive oil, divided
1 tablespoon garlic powder
1 (16 ounce) package gnocchi
2 cloves garlic, chopped
½ pound kale, chopped
¼ cup vegetable broth
¼ cup grated Parmesan cheese

Nutrition Info

302.1 calories
carbohydrate: 43.2 g
cholesterol: 17.1 mg
fat: 13.5 g
fiber: 5.8 g
protein: 6.9 g
saturatedFat: 4.8 g
servingSize: -
sodium: 152.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.

  3. Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.

  4. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

  5. Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website.

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