How to Make Vegetarian Gnocchi with Squash and Kale - A Step-by-Step Guide

When it comes to comforting and satisfying meals, few dishes can compete with a plate of pillowy gnocchi. And when you add hearty vegetables like squash and kale to the mix, you've got a winning combination that's perfect for a cozy night in. This vegetarian gnocchi with squash and kale recipe is a delicious and nutritious way to enjoy a classic Italian dish while getting your daily dose of veggies.

Gnocchi, the Italian potato dumplings, are the perfect base for a variety of flavors a...

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Ingredients

  • 1 medium butternut squash, diced
  • 3 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 (16 ounce) package gnocchi
  • 2 cloves garlic, chopped
  • ½ pound kale, chopped
  • ¼ cup vegetable broth
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    302 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 17mg
    • Sodium: 152mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 7g
    • Vitamin C: 91mg
    • Calcium: 210mg
    • Iron: 3mg
    • Potassium: 1025mg