Vegetarian Gnocchi with Squash and Kale recipe
All Recipes 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 caloriescarbohydrate: 43.2 gcholesterol: 17.1 mgfat: 13.5 gfiber: 5.8 gprotein: 6.9 gsaturatedFat: 4.8 gservingSize: -sodium: 152.2 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Gnocchi with Squash and Kale
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
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.
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.