Gnocchi with Squash and Kale from ‘The Best and Lightest’
This week, we’re spotlighting recipes from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter). Try making the recipe at home and let us know what you think!
Photograph by Antonis Anchilleos
By the editors of Food Network Magazine
Gnocchi with Squash and Kale
Serves 4
Active time: 30 minutes
Total time: 35 minutes
Fake a baked pasta: Toss cooked gnocchi, ravioli, or other pasta with sauce in an ovenproof skillet; top with parmesan and broil until bubbly.
2 tablespoons unsalted butter
½ medium butternut squash, peeled, seeded and cut into ?-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
¼ teaspoon red pepper flakes
Kosher salt
1 ¼ cups low-sodium vegetable or chicken broth
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 (17.5-ounce) package potato gnocchi
¾ cup grated parmesan or pecorino romano cheese (about 1 ½ ounces)
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 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 ¼ cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining ½ cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
Per serving: Calories 438; Fat 23 g (Saturated 14 g); Cholesterol 76 mg; Sodium 989 mg; Carbohydrate 42 g; Fiber 6 g; Protein 16 g
Reprinted with permission from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter).
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