Description

This creamy and comforting Butternut Squash Gnocchi recipe combines roasted butternut squash blended into a silky sauce with tender gnocchi and sautéed kale. The sauce is enriched with garlic, fresh herbs, and Parmesan cheese for a rich, flavorful dish perfect for a cozy dinner. The recipe also offers flexibility for a dairy-free option, making it suitable for various dietary preferences while delivering a hearty, nutritious meal packed with vibrant fall flavors.

Ingredients

Scale

Butternut Squash and Sauce

4 cups cubed butternut squash
2 tablespoons olive oil (for roasting)
1 1/2 – 2 cups milk (of choice)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 tablespoons minced garlic (divided)
2 tablespoons fresh thyme
2 tablespoons fresh sage
1/2 cup parmesan cheese
2 tablespoons olive oil (for sautéing shallot and herbs)

Gnocchi

1 pound gnocchi

Vegetables

1 medium shallot
2 cups kale
1 tablespoon olive oil (for sautéing kale and garlic)

Toppings (optional)

More parmesan for topping

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to roast the butternut squash.
Roast Butternut Squash: Place the cubed butternut squash on a parchment-lined baking pan, drizzle with 2 tablespoons of olive oil, and roast for about 25 minutes or until the squash is tender and easily pierced with a fork.
Cook Gnocchi: Bring a pot of salted water to a boil and cook the gnocchi according to the package instructions. Once cooked, drain and set aside.
Sauté Aromatics: While the squash and gnocchi cook, sauté the chopped shallot with 1 tablespoon of minced garlic in 2 tablespoons of olive oil over medium heat for about 5 minutes until translucent.
Add Herbs: Add the fresh thyme and sage to the shallot mixture and sauté for an additional 2 to 3 minutes to release their flavors.
Make Butternut Squash Sauce: Transfer the roasted butternut squash, sautéed shallot and herbs, 1 1/2 cups of milk (adding more if needed to thin the sauce), red pepper flakes, and salt to a blender. Blend until the sauce is completely smooth, about 1 minute.
Finish Sauce: Pour the blended sauce into a pot on the stove over low heat, then stir in the Parmesan cheese until melted and fully incorporated.
Sauté Kale: In the same pan used for the shallots, heat 1 tablespoon of olive oil and sauté the kale with the remaining 1 tablespoon of minced garlic until the kale is wilted and tender.
Combine All Components: Add the cooked gnocchi and sautéed kale to the sauce pot, stirring gently to coat everything evenly with the sauce.
Serve: Plate the gnocchi mixture and top with additional freshly grated Parmesan if desired. Enjoy your creamy, flavorful butternut squash gnocchi!

Notes

This dish is wonderfully creamy and packed with rich, garlicky flavor, perfect for a comforting dinner meal.
The recipe is easily adaptable to be dairy-free by substituting the milk and Parmesan with non-dairy alternatives.
Using fresh herbs like thyme and sage enhances the depth of flavors in the sauce.
Sautéing the kale with garlic adds a nutritious and slightly bitter contrast to the sweetness of the butternut squash sauce.
For a spicier kick, adjust the amount of red pepper flakes to your taste.
Leftovers store well and can be reheated gently on the stove or in the microwave.

Nutrition

Serving Size: 1 serving
Calories: 575
Sugar: 14 g
Sodium: 986 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 74 g
Fiber: 8 g
Protein: 19 g
Cholesterol: 19 mg