Gnocchi With Squash And Kale
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
37
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter3 cloves
Garlic (thinly sliced)1 tbsp
Sage (roughly chopped fresh)1 tsp
Red Pepper Flake1.25 cups
Chicken Broth (low-sodium)3 cup
Grated ParmesanDirections:
1
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat
2
Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes
3
Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes
4
Preheat the broiler
5
Add the chicken broth to the skillet
6
When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes
7
Add the gnocchi, stirring to coat
8
Cover and cook until the gnocchi are just tender, about 5 minutes
9
Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter
10
Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes
11
Photograph by Antonis Achilleos