This is by far my favorite vegetarian comfort dish to make. It is so simple to prepare, doesn’t mess up my kitchen, and my picky husband loves it.
I found this recipe a couple of years ago on foodnetwork.com, and have adapted it slightly. I had never cooked gnocchi before, but I had a feeling I would like them. I mean, come on. Potato dumplings? Yes, please!
I’d like to point out that I rarely use real cheese in recipes, but Parmesan is required in this one. It complements the garlic and sage nicely and gives the dish a nice golden, bubbly crust on top. Just go light on the cheese, and you’ll be okay.
If you’ve never cooked gnocchi before, it’s typically cooked like pasta. It is made primarily of potato starch (and often wheat flour, although I buy gluten-free gnocchi), and soaks up water when cooking. You know it is done when the dumplings are soft like marshmallows. You should be able to find it in any grocery store in the freezer section or the refrigerator section where they keep the ravioli. I buy mine at Harris Teeter.
Butternut Squash and Kale Gnocchi
Ingredients:
- 1 T. Earth Balance
- 2.5 cups butternut squash, diced (I buy mine already diced. It makes it much easier!)
- 3-4 cloves garlic, roughly chopped
- Pinch of red pepper flakes
- 5-7 fresh sage leaves, chopped
- 1.5 cups low-sodium vegetable stock
- Half bunch of kale, tough ribs removed, chopped
- 2 packages (about 18 oz) gnocchi, one regular and one sweet potato (or two regular — whatever you can find)
- 1/4 cup grated or shredded Parmesan, plus more for sprinkling on top
Directions:
- Heat Earth Balance over medium heat in an oven-safe pot. Add the butternut squash and stir, coating with oil. Allow to cook until squash begins to soften and turn golden brown (about 5 minutes).
- Add the garlic, sage, and red pepper and cook for 1-2 minutes.
- Pour in the vegetable stock and stir.
- While waiting for the stock to heat up, wash and prepare the kale. Add the kale to the pot, stir, then cover to wilt for 2-3 minutes. Preheat broiler.
- Add the gnocchi, stir, then cover to cook until gnocchi is marshmallow-soft, about 10 minutes.
- Sprinkle in the 1/4 cup Parmesan and stir. Turn off burner and sprinkle more Parmesan on top of dish.
- Put entire pot in the oven and broil for 2-4 minutes until top is golden and bubbly.
- Serve with a colorful side salad and enjoy!
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