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Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe

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4 from 10 reviews

  • Author: Molly
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A comforting and flavorful Butternut Squash Gnocchi recipe featuring roasted butternut squash blended into a creamy herb sauce, paired with tender gnocchi and sautéed kale, topped with parmesan cheese. This easy-to-make dish brings together autumn flavors with fresh herbs and a touch of heat from red pepper flakes.

Ingredients

Butternut Squash & Sauce

  • 4 cups cubed butternut squash
  • 2 tablespoons olive oil (for roasting squash)
  • 1 1/2 – 2 cups milk (of choice)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup parmesan cheese
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh sage
  • 1 medium shallot
  • 2 tablespoons minced garlic (divided: 1 tbsp for shallot, 1 tbsp for kale)
  • 3 tablespoons olive oil (divided: 2 tbsp for shallot and kale, 1 tbsp for roasting squash)

Other

  • 1 pound gnocchi
  • 2 cups kale
  • More parmesan for topping (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the butternut squash.
  2. Drizzle Squash With Oil: Place the cubed butternut squash on a baking pan lined with parchment paper. Drizzle it evenly with 2 tablespoons of olive oil, tossing gently to coat.
  3. Roast the Squash: Roast the squash in the oven for about 25 minutes, until it becomes tender and easily pierced with a fork.
  4. Boil Gnocchi: While the squash is roasting, bring a pot of salted water to a boil. Add the gnocchi and cook them according to package instructions, usually until they float to the surface. Drain and set aside.
  5. Sauté Shallot: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced shallot and 1 tablespoon of minced garlic, cooking for about 5 minutes until softened and fragrant.
  6. Add Herbs: Stir in the fresh thyme and sage, sautéing for an additional 2 to 3 minutes to release their flavors.
  7. Blend Sauce: Transfer the roasted butternut squash to a blender. Add the sautéed shallot and herbs, 1 1/2 cups of milk, red pepper flakes, and salt. Blend until completely smooth, about 1 minute. Add more milk if needed to reach desired sauce consistency.
  8. Add Parmesan: Pour the blended sauce into a pot on the stove over medium heat and stir in the 1/2 cup of parmesan cheese until melted and well combined.
  9. Sauté Kale: Using the same skillet from the shallots, add the kale, the remaining 1 tablespoon of minced garlic, and 1 tablespoon olive oil. Sauté until the kale is wilted but still vibrant green.
  10. Combine Gnocchi, Sauce, & Kale: Add the cooked gnocchi and sautéed kale into the pot with the creamy butternut squash sauce. Stir well to combine and heat through.
  11. Top With Parmesan: Serve the gnocchi topped with additional freshly grated parmesan cheese, if desired. Enjoy your warm, savory dish!

Notes

  • Milk choice can be dairy or plant-based depending on preference; adjust quantity to achieve desired sauce consistency.
  • For a spicier kick, increase the red pepper flakes slightly.
  • Make sure not to overcook the kale to retain some texture and vibrant color.
  • Leftover gnocchi can be stored separately to maintain texture before combining.
  • Using fresh herbs significantly enhances the flavor profile compared to dried herbs.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/butternut-squash-gnocchi-with-sage-kale-and-parmesan-recipe/