Gnocchi with Butternut Squash, Kale and Sage Brown Butter Sauce
Ingredients
The Gnocchi
-
1
pound
store-bought gnocchi (or homemade ricotta gnocchi)
The Sauce
-
1
tablespoon
olive oil
-
3
cups
diced butternut squash
-
1/2
cup
unsalted butter
-
20
leaves
fresh sage
-
4
cloves
garlic (minced or thinly sliced)
-
2
handfuls
chopped fresh kale leaves
-
1
cup
walnut halves
-
to taste
sea salt and freshly cracked black pepper
-
to taste
freshly grated Parmesan cheese (for garnish)
Instructions
- Preheat the oven to 425°F and roast the diced butternut squash with oil, salt, and pepper for about 30 minutes.
- Cook the gnocchi according to the instructions, then drain and set aside.
- In a large sauté pan, heat the butter and add sage leaves, cooking until the butter is golden and the sage is crispy.
- Add garlic to the butter and sage mixture, cooking for an additional 30 seconds.
- Add the cooked gnocchi to the pan and let it cook until golden on both sides.
- Stir in the kale, walnuts, and roasted butternut squash, mixing everything together.
- Season with additional salt and pepper if needed, and serve warm, garnished with Parmesan cheese.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
25g
Total carbohydrates
60g
Total protein
15g
Sodium
400mg
Cholesterol
50mg
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