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Butternut Squash Gnocchi with Kale

Butternut Squash Gnocchi with Kale
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://juliaglam.com/butternut-squash-gnocchi-with-kale/