Roasted Garlic Butternut Squash and Gnocchi
Pan-fried gnocchi meets tender butternut squash and flavorful roasted garlic in this easy butternut squash and gnocchi skillet!
Servings 4 servings
Calories 387kcal
Ingredients
- 3 cups butternut squash, cubed into 1/2 in cubes
- 2 cups firmly-packed chopped kale
- 6 unpeeled cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh minced thyme
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 lb gnocchi, cooked according to package instructions
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat oven 400F and lightly grease a large sheet pan. Combine butternut squash, kale, garlic, olive oil, thyme, and salt and pepper to taste on sheet pan and arrange in a single layer.
- Roast butternut squash at 400F 25-30 minutes until squash and garlic is tender and kale is crispy. Remove skins from garlic, finely mash into a paste, and toss into butternut squash/kale.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add gnocchi and fry in a single layer until golden brown. Flip gnocchi and add remaining 1 tablespoon butter and fry until gnocchi is golden brown.
- Remove gnocchi from heat and add roasted butternut squash/kale mixture, tossing until evenly combined. Season with additional salt and pepper to taste if needed, top with Parmesan cheese and serve. Enjoy!
Video
Notes
Storing Instructions
Store gnocchi in refrigerator up to 6 days.
Nutrition
Serving: 8oz | Calories: 387kcal | Carbohydrates: 53g | Protein: 9.8g | Fat: 16.2g | Saturated Fat: 6.2g | Cholesterol: 23mg | Sodium: 818mg | Potassium: 559mg | Fiber: 5.9g | Sugar: 2.4g | Calcium: 232mg | Iron: 3mg