This recipe came from the October Food Network magazine and I was intrigued by the combination of ingredients. I made a few changes – the largest being that I switched out different herbs for sage since I am not a big fan. I also added a touch more cheese. My kiddo came back for a second plate, so did I and the leftovers were rated as: suuuuuuper delicious!
This is the kind of dish that makes a great family dinner, or as a carry along for a potluck dinner. One of the reviews on the recipe said that she had made it 3 times already and I get it. It will be in a regular rotation for years to come!
Enjoy! I used Pollen Ranch Zen-sational herbs at 1/2 a tablespoon instead of sage. AMAZING flavor (full review coming this week on Pollen Ranch!).
Exchange the chicken broth for vegetable broth to make this a Meatless Monday Marvel!
|Butternut Squash, Kale and Gnocchi Casserole||
- 2 tablespoons unsalted butter
- ½ medium butternut squash, peeled, seeded and cut into ½-inch pieces
- 3 cloves garlic, thinly sliced
- 1 tablespoon roughly chopped fresh sage (I used ½ tablespoon of Zen-sational)
- ¼ teaspoon red pepper flakes
- Kosher salt
- 1¼ cups low-sodium chicken broth or water (vegetable broth for meatless)
- 1 bunch kale, stemmed and roughly chopped (about 8 cups) – I used curly kale
- 1 17.5-ounce package potato gnocchi
- ¾ cup grated parmesan or pecorino romano cheese
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat.
- Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
- Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
- Preheat the broiler.
- Add the chicken 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 just tender, about 5 minutes.
- Uncover and stir in ¼ cup parmesan and the remaining 1 tablespoon butter.
- Sprinkle with the remaining ½ cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.