Ingredients:
- 2 tablespoons unsalted butter
- 1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces (Wegman’s has these pre-prepared)
- 3 cloves of garlic, thinly sliced
- 1 tablespoon roughly chopped fresh sage
- 1/4 teaspoon red pepper flakes
- 1 1/4 cup vegetable broth
- 1 bunch kale, stemmed and roughly chopped (about 8 cups)
- 1 17.5 ounce package of potato gnocchi
- 3/4 cup grated parmesan cheese
- Salt
Steps:
1) Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring until slightly soft and golden, about 10 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes
2) Preheat the broiler. Add the veggie broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are juste tender, about 5 minutes. 3) Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the 1/2 cup remaining parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes. ENJOY!
Cooking with Taylor 