Butternut Squash, Sausage, and Kale Gnocchi
User Reviews
4.9
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Total Time
50 mins
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Course
Main Course
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Cuisine
American, gluten-free
Butternut Squash, Sausage, and Kale Gnocchi
Description
This preparation begins by roasting cubed butternut squash tossed with olive oil, salt, and pepper until tender. Simultaneously, potato gnocchi are boiled until done, then drained. In a skillet, diced red onion is softened before adding loose Italian sausage, which is browned and crumbled. Chopped kale, minced garlic, fresh rosemary, and dried cranberries are stirred in and cooked until the kale wilts. The roasted squash and cooked gnocchi join the skillet, melding the flavors together. Grated Parmigiano Reggiano cheese is added at the end, enhancing the savory notes and binding the ingredients. This meal balances sweetness from the squash and cranberries with the richness of sausage and cheese. It can be adapted with gluten-free gnocchi if needed.
Ingredients
- 1 butternut squash peeled, seeded and cut into 1/2-inch cubes (about 2 cups, small
- 2 tablespoons olive oil divided
- kosher salt to taste
- black pepper to taste
- 1 lb potato gnocchi mini or regular, DeLallo brand
- 1/3 cup red onion diced
- 8 oz Italian sausage loose
- 3 cups kale ribs removed, finely chopped
- 3 cloves garlic minced
- 1 teaspoon rosemary finely chopped fresh
- 1/3 cup dried cranberries
- 1/3 cup Parmigiano Reggiano cheese grated
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.
User Reviews
Overall Rating
4.9
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