Description
This creamy and flavorful Butternut Squash Gnocchi recipe features roasted butternut squash blended into a rich sauce, complemented by sautéed kale and fresh herbs. Perfect for a cozy dinner, this dish combines tender gnocchi with a garlicky, cheesy sauce that can easily be made dairy-free. Full of wholesome ingredients and vibrant flavors, it’s a comforting yet healthy meal option.
Ingredients
Scale
Squash and Sauce
- 4 cups cubed butternut squash
- 2 tablespoons olive oil (for roasting)
- 1 1/2 – 2 cups milk (of choice)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 cup parmesan cheese
- 2 tablespoons minced garlic (divided)
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 1 medium shallot
Pasta and Greens
- 1 pound gnocchi
- 1 tablespoon olive oil (for sautéing shallot and herbs)
- 1 tablespoon olive oil (for sautéing kale)
- 2 cups kale
- Additional parmesan for topping (optional)
Instructions
- Preheat and Roast: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking pan lined with parchment paper. Drizzle with 2 tablespoons of olive oil, toss to coat, and roast for about 25 minutes until the squash is tender and easily pierced with a fork.
- Cook Gnocchi: While the squash is roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, then drain and set aside.
- Sauté Shallot and Herbs: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and 1 tablespoon of minced garlic, sautéing for about 5 minutes until softened. Stir in fresh thyme and sage and cook for an additional 2-3 minutes to release their aroma.
- Make Squash Sauce: Transfer the roasted butternut squash, sautéed shallot and herbs, red pepper flakes, salt, and 1 1/2 cups of milk into a blender. Blend until completely smooth, about 1 minute. Adjust consistency by adding more milk if needed.
- Heat Sauce and Add Cheese: Pour the blended mixture into a pot over medium-low heat. Stir in the parmesan cheese until melted and combined, creating a creamy sauce.
- Sauté Kale: Using the same skillet used for the shallots, heat 1 tablespoon of olive oil. Add the kale and remaining 1 tablespoon of minced garlic, sautéing until the kale wilts and becomes tender.
- Combine and Serve: Add the cooked gnocchi and sautéed kale into the pot with the squash sauce. Stir well to combine all components evenly. Serve immediately, topped with additional parmesan cheese if desired.
Notes
- This dish is creamy and delicious, perfect for a comforting dinner that everyone will love.
- The sauce can easily be made dairy-free by substituting parmesan and milk with plant-based alternatives.
- Using fresh herbs like thyme and sage adds bright, aromatic flavor to the sauce.
- Sautéed kale adds a nutritious green element, making this recipe a healthier option.
- For extra flavor, sprinkle some toasted nuts or seeds on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 575 kcal
- Sugar: 14 g
- Sodium: 986 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 8 g
- Protein: 19 g
- Cholesterol: 19 mg
