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Gnocchi with Squash and Kale

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INGREDIENTS:

  • 4 servings
  • 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 Peccorino Romano cheese

PREPARATION:

  • 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.
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