So… this one didn’t hit the spot with me, but I’m still posting it because Boyfriend really liked it. To be completely fair, I was a little bummed last night when we ate it (school got canceled and then un-cancelled) so it’s possible that colored my taste buds. It was fine, but I think there was too much garlic and too much kale, so feel free to try it with modifications if you’d like.
Boyfriend’s rating: 7
my rating: 4
Cheesy Squash and Gnocchi with Kale
Calories (from the Food Network): 438 per serving
2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (we used pre-cut Trader Joe’s squash)
3 cloves garlic, minced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 1/4 cups low-sodium chicken broth or water (we used water)
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17 .5-ounce package potato gnocchi
3/4 cup grated parmesan (or pecorino romano cheese)
Then, add garlic, sage, red pepper flakes, and 1 teaspoon of salt. Cook for a few minutes or until the garlic softens.Start by melting half the butter, then cook the squash for about 8 minutes, or until soft.
Preheat your broiler, and then add the water or broth and bring to a simmer. Add the kale and cook, stirring occasionally until the kale wilts.
Now stir in the gnocchi, cover, and cook for about 5 minutes.
Stir in 1/4 cup of cheese and the rest of the butter and then sprinkle the remaining cheese on top. If you have a pan that can go in the oven move it into the oven beneath the broiler (or if you’re a broke college kid like we are, transfer everything to a pie place and put that beneath your broiler). Cook for 3 minutes, until your cheese is bubbly and delicious looking. Then enjoy!
Recipe adapted from the Food Network