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Butternut Squash Gnocchi with Sage, Kale, and Parmesan Recipe

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3.9 from 54 reviews

A creamy and flavorful Butternut Squash Gnocchi recipe featuring roasted squash blended into a smooth sauce with fresh herbs, parmesan, and sautéed kale. Perfectly cooked gnocchi is combined with this comforting sauce for a delicious vegetarian meal ready in just 45 minutes.

Ingredients

Butternut 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 grated parmesan cheese
  • 2 tablespoons minced garlic (divided)
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh sage
  • 3 tablespoons olive oil (divided)

Gnocchi and Vegetables

  • 1 pound gnocchi
  • 1 medium shallot
  • 2 cups kale
  • More parmesan for topping (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the butternut squash.
  2. Drizzle Squash With Oil: Place the cubed butternut squash on a parchment-lined baking pan and drizzle with 2 tablespoons of olive oil, tossing to coat evenly.
  3. Roast the Squash: Roast the squash in the preheated oven for about 25 minutes, or until it is tender and can be easily pierced with a fork.
  4. Boil Gnocchi: While the squash is roasting, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.
  5. Sauté Shallot: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot along with 1 tablespoon of minced garlic and sauté for about 5 minutes until translucent and fragrant.
  6. Add Herbs: Add the fresh thyme and sage to the skillet and cook for an additional 2-3 minutes, allowing the herbs to release their flavor.
  7. Blend Sauce: In a blender, combine the roasted butternut squash, sautéed shallot and herb mixture, milk (starting with 1 ½ cups and adding more if needed), red pepper flakes, and salt. Blend until the sauce is completely smooth, about 1 minute.
  8. Incorporate Parmesan: Pour the blended sauce into a pot on the stove over low heat. Stir in 1/2 cup grated parmesan cheese until melted and well combined.
  9. Sauté Kale: Using the same skillet from the shallot, add the kale with the remaining 1 tablespoon of olive oil and 1 tablespoon minced garlic. Sauté until the kale is wilted and tender.
  10. Combine Gnocchi, Sauce, and Kale: Add the cooked gnocchi and sautéed kale into the pot with the butternut squash sauce. Stir gently to combine all the ingredients thoroughly.
  11. Serve and Garnish: Serve the gnocchi warm, topped with additional freshly grated parmesan cheese if desired. Enjoy your creamy, flavorful butternut squash gnocchi!

Notes

  • Use your preferred type of milk: dairy or plant-based work well in this sauce.
  • Adjust red pepper flakes to control the spiciness of the sauce.
  • Fresh herbs like thyme and sage elevate the flavor; dried herbs can be substituted but reduce quantity.
  • Make sure to not overcook the gnocchi; it should be tender but not mushy.
  • You can substitute kale with spinach or Swiss chard for a different leafy green variation.

Find it online: https://recipethrive.com/butternut-squash-gnocchi-with-sage-kale-and-parmesan-recipe/