Butternut Squash, Sausage, and Kale Gnocchi

Name: Butternut Squash, Sausage, and Kale Gnocchi
Total time: 50 min
Yield: 1 serving
Ingredients: 1 small butternut squash; 2 tablespoons olive oil; kosher salt and black pepper; 1 lb DeLallo Potato Gnocchi; 1/3 cup diced red onion; 8 oz loose Italian Sausage; 3 cups finely chopped kale; 3 cloves garlic; 1 teaspoon finely chopped fresh rosemary; 1/3 cup dried cranberries; 1/3 cup grated parmigiano reggiano

User Reviews

4.9

63 reviews

Excellent

Total Time
50 mins
Course
Main Course
Cuisine
American, gluten-free

Butternut Squash, Sausage, and Kale Gnocchi

Iris Warren

Report

This easy gnocchi dish is perfect for fall!

Share:

I Made This!

47 people made this

Print

13 people printed this

Save this

37 people saved this

Ingredients

1 small butternut squash peeled, seeded and cut into 1/2-inch cubes (about 2 cups)
2 tablespoons olive oil divided
kosher salt and black pepper to taste
1 lb DeLallo Potato Gnocchi mini or regular
1/3 cup diced red onion
8 oz loose Italian Sausage
3 cups finely chopped kale ribs removed
3 cloves garlic minced
1 teaspoon finely chopped fresh rosemary
1/3 cup dried cranberries
1/3 cup grated parmigiano reggiano

Add to Shopping List

Instructions

Preheat oven to 400 degrees F. Place butternut squash on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper, to taste. Place in the oven and roast until butternut squash is tender, about 25 minutes. Remove from oven and set aside.
Meanwhile, bring a large pot of water to a boil and cook the gnocchi according to the package directions. Drain the gnocchi and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Stir in the kale, garlic, rosemary, and dried cranberries. Cook until the kale is wilted, about 4-5 minutes. Add the butternut squash and drained gnocchi. Finish with grated Parmigiano Reggiano cheese, season with salt and pepper, and serve immediately.
Note-if you need the dish to be gluten free, use DeLallo's gluten-free gnocchi.