Gnocchi With Squash And Kale Recipes
VEGETARIAN GNOCCHI WITH SQUASH AND KALE
This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website.
Provided by sirsethalot
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
- Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 43.2 g, Cholesterol 17.1 mg, Fat 13.5 g, Fiber 5.8 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 152.2 mg, Sugar 5.1 g
GNOCCHI WITH KALE
Hearty sauteed kale pairs perfectly with simple homemade potato gnocchi in this satisfying vegetarian main dish.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high. Add kale and cook until wilted, about 2 minutes. Add lemon zest and gnocchi. Season with salt and pepper. Toss until gnocchi are heated through. To serve, drizzle with remaining 2 teaspoons oil.
Nutrition Facts : Calories 274 g, Fat 4 g, Fiber 3 g, Protein 8 g
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- Meanwhile, prepare and cook the ricotta gnocchi according to recipe instructions. (Or cook the store-bought gnocchi according to package instructions.) Drain and set aside.
- Heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves. Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!) Add the garlic and cook for 30 more seconds.
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