Vegetarian Gnocchi With Squash And Kale Recipes
VEGETARIAN GNOCCHI WITH SQUASH AND KALE
This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website.
Provided by sirsethalot
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 302.1 calories, Carbohydrate 43.2 g, Cholesterol 17.1 mg, Fat 13.5 g, Fiber 5.8 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 152.2 mg, Sugar 5.1 g
GNOCCHI WITH SQUASH AND KALE
Store-bought gnocchi form the base of this cheesy vegetable-studded skillet casserole.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
- Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes.
- Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
Nutrition Facts : Calories 438, Fat 23 grams, SaturatedFat 14 grams, Cholesterol 76 milligrams, Sodium 989 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 16 grams
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