Dinner
Butternut Squash Gnocchi
4 servings
분량15 minutes
활동 시간45 minutes
총 시간재료
4 cups cubed butternut squash
5 Tablespoons olive oil (divided)
1 pound gnocchi
1 medium shallot
2 Tablespoons minced garlic (divided)
2 Tablespoons fresh thyme
2 Tablespoons fresh sage
1 1/2 - 2 cups milk (of choice)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup parmesan
2 cups kale
more parmesan for topping (optional)
방향
Preheat Oven
Preheat the oven to 400 degrees Fahrenheit.
Drizzle Squash With Oil
Add the cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil.
Roast the squash for about 25 minutes or until easily pierced with a fork.
Boil Gnocchi
Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside.
Saute Shallot
Meanwhile, saute the shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes.
Add Herbs
Add in thyme and sage and saute for an additional 2-3 minutes.
Combine Squash & Milk
Add to a blender with the cooked squash, milk, red pepper flakes, and salt (starting with 1 ½ cups of milk and adding more as needed to thin out the sauce).
Blend until completely smooth, about 1 minute.
Add Parmesan
Add to a pot on the stove and mix in the parmesan.
Combine Kale, Garlic, & Oil
In the same pan you used to cook the shallot, add the kale, final tablespoon of minced garlic, and 1 tablespoon of olive oil.
Saute Kale
Saute until the kale has wilted.
Combine Gnocchi, Sauce, & Kale
Add the cooked gnocchi and kale to the sauce and stir to combine.
Top With Parmesan
Top with fresh grated parmesan and enjoy!
영양 정보
1회 제공량
-
칼로리
575 kcal
지방 전체
24 g
포화 지방
6 g
불포화 지방
16 g
트랜스 지방
-
콜레스테롤
19 mg
나트륨
986 mg
탄수화물 전체
74 g
식이섬유
8 g
총 당류
14 g
단백질
19 g
4 servings
분량15 minutes
활동 시간45 minutes
총 시간