4-6 servings
Oven: 400ºF
Ingredients
- 1 small butternut squash (about 2 cups) peeled, seeded, and cut into 1/2-inch cubes
- 2 tbsp olive oil Divided
- 1 lb potato gnocchi
- 3/10 c red onion diced
- 8 oz uncased Italian sausage
- 3 c kale finely chopped, ribs removed
- 3 garlic cloves minced
- 1 tsp fresh rosemary finely chopped
- 3/10 c dried cranberries
- 3/10 c parmesan cheese grated
- 1 kosher salt
- 1 freshly ground black pepper
Instructions
1
Place butternut squash on a large baking sheet and drizzle with 1 T olive oil. Season with salt and pepper. Roast in 400º oven until squash is tender, about 25 minutes. Remove from oven and set aside.
2
Meanwhile, bring a large pot of water to a boil and cook gnocchi according to directions. Drain and set aside.
3
Heat the remaining 1 T olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add sausage and cook, crumbling with a spoon, until browned (5-7 minutes).
4
Stir in kale, garlic, rosemary, and dried cranberries. Cook until kale is wilted, about 5 minutes.
5
Add butternut squash and drained gnocchi. Finish with grated parmesan cheese, season with salt and pepper, and serve immediately.