Butternut Squash, Sausage, and Kale Gnocchi

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Initial version

Authored by Shanzy
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.