Butternut Squash Gnocchi

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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!

Nutrition

• Calories: 575 kcal
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Cholesterol: 19 mg
• Sodium: 986 mg
• Total Carbohydrate: 74 g
• Dietary Fiber: 8 g
• Total Sugars: 14 g
• Protein: 19 g