Butternut Squash and Kale Gnocchi Skillet

• 1 medium butternut squash, peeled and diced
• 12 oz package potato gnocchi
• 4 cups kale, stems removed and chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons pine nuts, toasted (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
2. 2 Add garlic, thyme, and red pepper flakes; cook for another minute.
3. 3 Stir in diced butternut squash and cook for 5 minutes.
4. 4 Add vegetable broth, cover, and let cook for 10 minutes until squash is tender.
5. 5 Push vegetables to the side and add gnocchi to the empty space in the skillet. Cook according to package instructions, stirring occasionally.
6. 6 Once gnocchi are cooked, gently mix everything together. Season with salt and pepper.
7. 7 Stir in kale until just wilted.
8. 8 Remove from heat, sprinkle with Parmesan and pine nuts if desired, and serve immediately.

Equipment

• Large skillet with lid
• Vegetable peeler
• Cutting board and knife

Variations

• Add cooked sausage for a hearty twist.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use butternut squash puree for a quicker alternative.
• Swap gnocchi with pasta if preferred.

Pairings

• A glass of pinot noir complements the earthy flavors.
• Crusty bread to mop up the delicious sauce.

Nutrition

Tips

• For a quicker prep, use pre-cut butternut squash.
• If skillet gets too dry, add a splash more broth or water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stove.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Pair with a crisp arugula salad.
• Serve with a sprinkle of toasted breadcrumbs for extra crunch.

FAQ