Gnocchi with Squash and Kale

4.6(86)

Store-bought gnocchi form the base of this cheesy vegetable-studded skillet casserole.

by Food Network Kitchen·published 2016-11-16

Servings

4 servings

Total time

—

Calories / serving

438 kcal

Ingredients (10)

serves

2 tablespoons unsalted butterbutter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch piecesbutternut-squash
3 cloves garlic, thinly slicedgarlic
1 tablespoon roughly chopped fresh sagesage
1/4 teaspoon red pepper flakesred-pepper-flakes
Kosher saltsalt
1 1/4 cups low-sodium chicken broth or waterwater
1 bunch kale, stemmed and roughly chopped (about 8 cups)kale
1 17.5-ounce package potato gnocchignocchi
3/4 cup grated parmesan or pecorino romano cheeseparmesan

Instructions (3 steps)

01Melt 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.
02Preheat 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.

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Not rich — missing servings, total time, or calories.