Gnocchi with Kale and Butternut Squash

I've eaten gnocchi a handful of times and every time I do it's like an explosion of deliciousness went off in my mouth...

And the best kind of explosion is one of deliciousness... Duh.


So there are plenty of prepared gnocchi packages at the grocery store but how fun is that? Just buying a package and cooking according to its directions... Snoozefest. Making your own gnocchi is much more fun and messy. Let's get messy!


Meet kale. She is a super food. You should probably eat more of her. (Yes, kale is female because females are super)


Told you I was obsessed with squash. Squashy squash squash.


Gnocchi with Kale and Butternut Squash

Serves 6.

375 calories a serving.

Ingredients for gnocchi:

- 2 lbs russet potatoes

- 1 1/2 cups flour

- 1 tsp salt

- 1 large egg, lightly beaten

Directions for gnocchi:

1. preheat oven to 400 F

2. prick the potatoes all over with a fork and bake them for about 45 minutes or until easily pierceable with a fork (flip potatoes over half way through baking)

3. let the potatoes cool slightly, peel and grate them using a cheese grater into a large bowl

4. add the egg and salt to the bowl and mix well with a wooden spoon

5. dump the dough on to a lightly floured surface and knead it like bread dough for about 3-4 minutes

6. form the dough into a ball then divide it into six smaller balls

7. roll each of the six smaller balls into a long rope (3/4 inch thick) using your fingertips then cut the rope into one inch pieces

8. press the top of each piece with a fork to create typical gnocchi ridges (if the gnocchi sticks to the fork dip the fork into flour and try again)

9. **to cook the gnocchi: place them into a pot of boiling salted water until they float, cook for an additional minute then remove using a slotted spoon

10. take a good look at your homemade gnocchi and pat yourself on the back :)

**you can also freeze the gnocchi (before cooking) to use at a later time by placing them on a lightly floured or parchment-lined baking dish until frozen then transferring them to a freezer bag and storing them in the freezer until you are ready to cook

Ingredients for squash and kale:

- 2 tbsp salted butter

- 1/2 medium butternut squash, peeled, seeded and cut into 1/2 cubes

- 5 garlic cloves, thinly sliced

- 2 tbsp roughly chopped sage

- 1/2 tsp red pepper flakes

- 1 1/2 cup low-sodium vegetable broth

- 1 bunch of kale, stemmed and roughly chopped (about 8 cups)

- 3/4 cup grated parmesan cheese

- sea salt and pepper

Directions for kale and butternut squash:

1. preheat broiler

2. melt one tbsp butter in a dutch oven, add garlic and cook until golden (about 2 minutes)

3. add squash and cook until slightly soft and golden (about 8 minutes/stirring occasionally)

4. stir in sage, red pepper flakes, salt and pepper then cook an additional 2 minutes

5. add veggie broth to the dutch oven; when it starts to simmer, stir in the kale and cook until the kale wilts slightly (about 2 minutes)

6. fold in the gnocchi, stir until coated then cover and cook until the gnocchi is just tender (about 5 minutes)

7. uncover the dutch oven, stir in parmesan cheese and the remaining one tbsp butter, then transfer it to the broiler and cook until golden and bubbly (about 3 minutes)

8. serve!!

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Sexy ridges.

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Picture overload... Sorry!! Thoughts on this recipe? Comment below!

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Happy Thursday! Happy Montana's birthday! Best dog ever.

Guess whose birthday is tomorrow!? Mine. Yeeeeehaw. 25 years. Craziness.

- A