April 15, 2015

gnocchi with butternut squash, kale, and fresh sage


So I realize that this may be a bit of an Autumn dish, but I was craving the squash/sage combo (if you haven't had it before you will love it!!), and what better to pair it with than gnocchi?

Gnocchi are dough dumplings made from potato, that originated in Italy.  When cooked they have a very soft texture and go well with just about anything, but the common accompaniments include melted butter with sage, pesto, and various sauces.  Another one of my favorite recipes for gnocchi is gnocchi with spinach and peas in a lemon cream sauce.  I usually serve these pastas with a loaf of crusty Italian bread and a green salad, but a grilled chicken breast would also be delicious.

Servings 4-6
Total Time 50 minutes

  • 2 tablespoons olive oil 
  • 1 butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • 2 small onions, chopped  
  • 6 garlic cloves, minced 
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon red pepper flakes, optional
  • 1 1/2 teaspoons course salt
  • freshly ground black pepper  
  • 2 cups organic chicken broth  
  • 2/3 cup half & half  
  • 2 bunches kale (or 12 ounces), stems removed and roughly chopped
  • 2 pounds potato gnocchi 
  • 1 1/2 cups grated asiago cheese


1.  In a dutch oven, over medium heat, add the oil.  When hot the add squash and onions and cook for 14-15 minutes, until slightly soft and golden brown (if they begin to stick add a bit of water).

2.  Add the garlic, sage, red pepper flakes, 1 1/2 teaspoons salt, and some black pepper.  Cook until garlic is fragrant, about 2 more minutes.

3.  Preheat the oven broiler.

4.  Increase the heat to medium-high, adding the chicken broth and half & half to the dutch oven.  Move the squash to one side, ensuring that the gnocchi will be submerged.  When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Cook for 4 minutes, stirring regularly.

5.  Add the kale leaves on top and slowly stir them in as they wilt (careful not to crush your squash).  Cook for an additional minute.  Season to taste with salt and pepper.

5.  Stir in 1/2 cup asiago, and sprinkle the remaining 1 cup over top.  Transfer to the broiler and cook until golden and bubbly, about 3 minutes.

6.  Enjoy!!!

No comments:

Post a Comment