Discover the cozy flavors of Butternut Squash Gnocchi with Kale, a perfect fall recipe that’s both comforting and nutritious. This dish brings together tender, pillowy gnocchi made with sweet butternut squash, paired with the earthy bite of sautéed kale, creating a delicious harmony of textures and flavors that perfectly captures the spirit of autumn meals. With simple ingredients and easy steps, it’s the kind of recipe that feels like a warm hug on a chilly day.

Why You’ll Love This Recipe

Seasonal ingredients: Embrace fall with butternut squash and kale, delivering freshness and nutrition from the harvest.
Comforting textures: Soft gnocchi meets tender sautéed greens, satisfying cravings for hearty food without heaviness.
Nutrient packed: Loaded with vitamins A, C, and fiber, this dish balances indulgence and health.
Easy to prepare: With pantry-friendly ingredients and straightforward steps, you can have a wholesome meal on the table quickly.
Versatile and adaptable: Works beautifully as a main dish or side, and adapts well to dietary preferences.

Ingredients You’ll Need

Every ingredient in this recipe is simple yet essential, contributing to the delightful combination of flavor, texture, and color that makes Butternut Squash Gnocchi with Kale so special. Each component works in harmony to create a balanced and inviting dish.

Butternut squash: The star of the dish, providing a naturally sweet and creamy base for the gnocchi.
All-purpose flour: Helps bind the gnocchi dough while keeping the texture soft and tender.
Ricotta cheese: Adds richness and moisture for that perfect, pillowy gnocchi consistency.
Fresh kale: Offers a slight bitterness and vibrant green color, complementing the sweet squash.
Garlic: Infuses the dish with warm, aromatic undertones.
Parmesan cheese: For a savory, nutty finish that enhances every bite.
Olive oil: Used for sautéing the kale and garlic, bringing out their flavors and adding silkiness.
Salt and pepper: Essential for balancing and highlighting the natural flavors.
Nutmeg: A pinch adds a subtle warmth that deepens the squash’s sweetness.

Variations for Butternut Squash Gnocchi with Kale

The beauty of this recipe is how easy it is to make it your own. Whether you’re accommodating dietary needs or just looking to mix up flavors, plenty of substitutions and additions keep this dish fresh and exciting.

Vegan version: Swap ricotta for silken tofu or vegan cream cheese, and use nutritional yeast instead of parmesan.
Gluten-free option: Use a gluten-free flour blend to create gnocchi without sacrificing tenderness.
Add herbs: Fresh sage or thyme pairs wonderfully with the squash and kale for an herbal twist.
Spicy kick: Incorporate red pepper flakes or a drizzle of chili oil for a little heat.
Swap greens: Try spinach or Swiss chard if kale isn’t available or preferred.

Why Butternut Squash Gnocchi with Kale Is a Fall Favorite

How to Make Butternut Squash Gnocchi with Kale

Step 1: Prepare the Butternut Squash

Cut the butternut squash in half, scoop out seeds, and roast until soft and caramelized. Once cooled, scoop the flesh into a bowl and mash until smooth; this creates the flavorful base for your gnocchi dough.

Step 2: Make the Gnocchi Dough

Combine the mashed squash with ricotta cheese, a pinch of nutmeg, salt, and pepper, then gradually mix in flour until a soft dough forms. Be careful not to overwork it to keep the gnocchi light and tender.

Step 3: Shape the Gnocchi

Divide the dough into smaller portions and roll each into a long rope about ¾ inch thick. Cut into bite-sized pieces and optionally press with a fork to create ridges, which help hold sauce.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop gnocchi gently into the water; they are ready when they float to the surface, which only takes a few minutes. Use a slotted spoon to remove them and drain well.

Step 5: Sauté the Kale and Combine

In a large pan, heat olive oil, add minced garlic and chopped kale. Sauté until the kale is wilted but still vibrant. Toss in the cooked gnocchi and sprinkle parmesan cheese, stirring gently to combine and warm through.

Pro Tips for Making Butternut Squash Gnocchi with Kale

Perfect squash texture: Roast the squash until very soft to ensure smooth gnocchi dough and avoid gritty bits.
Less flour is better: Use just enough flour to hold the dough together to keep gnocchi light and tender.
Test the dough: Boil one gnocchi piece first to check texture before shaping the rest.
Use fresh kale: Choose tender, young leaves for milder flavor and quicker cooking.
Gentle cooking: Don’t overcook gnocchi in boiling water to prevent mushiness.

How to Serve Butternut Squash Gnocchi with Kale

Garnishes

Top your dish with toasted pine nuts for crunch, freshly grated parmesan for an extra savory punch, or a drizzle of browned butter infused with sage leaves for a luxurious finish.

Side Dishes

Pair with a crisp autumn salad featuring apples and walnuts or a simple roasted vegetable medley to keep the meal seasonal and wholesome.

Creative Ways to Present

Serve the gnocchi in shallow bowls with a sprinkle of microgreens, or layer it in a baking dish topped with mozzarella for a baked twist that kids and adults will adore alike.

Make Ahead and Storage

Storing Leftovers

Store cooked gnocchi with kale in an airtight container in the refrigerator for up to three days. Avoid mixing with heavy sauce before storing to preserve texture.

Freezing

Freeze uncooked gnocchi on a parchment-lined tray until solid, then transfer to a freezer bag. This way, you can cook just what you need in the future for a quick, convenient meal.

Reheating

Reheat gently in a skillet over low heat with a splash of olive oil or butter to refresh the flavors without drying out the gnocchi or kale.

FAQs

Can I use store-bought gnocchi instead of making it?

Absolutely! While homemade gnocchi has unbeatable softness, using store-bought gnocchi combined with sautéed kale and butternut squash puree can save time and still taste delicious.

Is this recipe suitable for vegans?

The traditional recipe contains ricotta and parmesan, but you can easily make a vegan version by substituting with plant-based cheeses and using olive oil instead of butter.

What if I don’t like kale? What can I substitute?

Spinach, Swiss chard, or even sautéed collard greens work well as alternatives, providing their own unique flavors while complementing the gnocchi and squash.

How do I prevent my gnocchi from sticking together?

Dust your work surface and hands with flour while shaping, and cook gnocchi in plenty of boiling salted water, removing them as soon as they float to minimize sticking.

Can I prepare the gnocchi dough in advance?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just cover tightly with plastic wrap to prevent drying out before shaping and cooking.

Final Thoughts

If you’re searching for a satisfying fall meal that combines comfort with wholesome goodness, Butternut Squash Gnocchi with Kale is a delightful choice. This recipe is not only easy to make but also brings the warmth and flavors of the season right to your table. Give it a try and enjoy every cozy bite!

Butternut Squash Gnocchi with Kale

Print Recipe

Cozy and comforting Butternut Squash Gnocchi with Kale combines tender, pillowy gnocchi made from naturally sweet roasted butternut squash with sautéed fresh kale, garlic, and parmesan. This nutritious fall recipe is easy to prepare, nutrient-packed, and perfect as a versatile main or side dish that embraces seasonal flavors with a delicate balance of textures and warmth.

Author: Julia
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Appetizers
Method: Baking
Cuisine: Italian-inspired
Diet: Gluten Free (with gluten-free flour), Vegetarian

Ingredients

Scale

Gnocchi Dough

1 medium butternut squash (about 2 to 3 pounds)
1 cup ricotta cheese
1 to 1 ¼ cups all-purpose flour (or gluten-free flour blend for GF option)
1/4 teaspoon freshly grated nutmeg
Salt, to taste
Freshly ground black pepper, to taste

Sautéed Kale and Finish

4 cups fresh kale, chopped (tender young leaves preferred)
2 to 3 cloves garlic, minced
2 tablespoons olive oil
1/3 cup freshly grated parmesan cheese (or nutritional yeast for vegan option)
Salt and pepper, to taste

Optional Garnishes and Variations

Toasted pine nuts
Browned butter infused with sage leaves
Red pepper flakes or chili oil for heat
Fresh herbs like sage or thyme
Spinach or Swiss chard as greens alternative

Instructions

Prepare the Butternut Squash: Cut the butternut squash in half lengthwise, scoop out the seeds, and roast it cut-side down at 400°F (200°C) for about 40-50 minutes until very soft and caramelized. Let cool, then scoop out the flesh into a bowl and mash until smooth to form the base of your gnocchi dough.
Make the Gnocchi Dough: To the mashed squash, add ricotta cheese, nutmeg, salt, and pepper. Gradually mix in the flour until a soft, slightly sticky dough forms. Take care not to overwork the dough to keep the gnocchi light and tender.
Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into a long rope about ¾ inch (2 cm) thick. Cut into bite-sized pieces around 1 inch (2.5 cm) long. Optionally, press each piece gently with a fork to create ridges that help hold sauce.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop gnocchi into the boiling water in batches to avoid overcrowding. They are done when they float to the surface, usually within 2-3 minutes. Use a slotted spoon to remove them and drain well.
Sauté the Kale and Combine: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped kale and sauté until wilted but still vibrant green, about 3-5 minutes. Toss in the cooked gnocchi and sprinkle parmesan cheese on top. Stir gently to combine and warm through. Season with salt and pepper to taste.

Notes

Roast the butternut squash until very soft to ensure a smooth, non-gritty gnocchi dough.
Use the minimum amount of flour needed to hold the dough together; too much flour will make gnocchi dense.
Test by boiling one gnocchi to check texture before shaping the entire batch.
Choose tender young kale leaves for a milder flavor and quicker cooking time.
Avoid overcooking gnocchi in boiling water to prevent mushiness; remove as soon as they float.
Store cooked gnocchi with kale in an airtight container in the refrigerator for up to 3 days.
Freeze uncooked gnocchi on a parchment-lined tray, then transfer to a sealed bag for convenient cooking later.
Reheat gently in a skillet with olive oil or butter to maintain moisture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 4 g
Sodium: 230 mg
Fat: 12 g
Saturated Fat: 4.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 25 mg

Keywords: butternut squash gnocchi, kale, fall recipe, vegetarian, gluten-free option, comfort food, homemade gnocchi