Butternut Squash Gnocchi
Creamy and delicious, this Butternut Squash Gnocchi recipe is perfect for dinner! I love making this for a cozy recipe that I know everyone will love. The best part is that it can also easily be made dairy-free! Every bite is so full of garlicky, rich flavor. The butternut squash sauce is paired with sauteed kale, making this recipe a healthier option. It's so good!
Ingredients
- 4 cupbutternut squash, cubed
- 5 tbspOlive Oil, divided
- 1 lbgnocchi
- 1 mediumShallot
- 2 tbspGarlic, minced divided
- 2 tbspFresh Thyme
- 2 tbspFresh Sage
- 1.5 cupmilk (of choice)
- 0.5 tspRed Pepper Flakes
- 0.5 tspSalt
- 0.5 cupParmesan Cheese
- 2 cupKale
- more parmesan ( ), for topping optional
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit.
- 2
Add the cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil.
- 3
Roast the squash for about 25 minutes or until easily pierced with a fork.
- 4
Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside.
- 5
Meanwhile, saute the shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes.
- 6
Add in thyme and sage and saute for an additional 2-3 minutes.
- 7
Add to a blender with the cooked squash, milk, red pepper flakes, and salt (starting with 1 ½ cups of milk and adding more as needed to thin out the sauce).
- 8
Blend until completely smooth, about 1 minute.
- 9
Add to a pot on the stove and mix in the parmesan.
- 10
In the same pan you used to cook the shallot, add the kale, final tablespoon of minced garlic, and 1 tablespoon of olive oil.
- 11
Saute until the kale has wilted.
- 12
Add the cooked gnocchi and kale to the sauce and stir to combine.
- 13
Top with fresh grated parmesan and enjoy!