Roasted Butternut Squash & Kale Gnocchi
This Roasted Butternut Squash and Kale Gnocchi recipe pairs sweet butternut squash and earthy kale, creating a nutritious, flavorful dish perfect for cozy fall evenings.
Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 cups chopped kale packed
- 6 unpeeled garlic cloves
- Avocado Oil spray or 2 tbsp olive oil
- 1 tbsp fresh thyme, minced
- salt to taste
- onion powder to taste
- 2 tbsp unsalted butter
- 1 lb gnocchi
- 1/3 cup grated parmesan cheese
Instructions
- Preheat oven to 400℉ and prepare baking sheet with a silicone baking mat.
- On your baking sheet, spread butternut squash, kale, whole garlic gloves and thyme. Spray with avocado oil (or 2 tbsp olive oil). Season with salt and onion powder to taste.
- Mix ingredients together to combine then spread back out in a single layer.
- Roast butternut squash mixture at 400℉ for 25-30 minutes or until the squash and garlic are tender and kale is crispy.
- While your pan is in the oven, melt 1 tbsp of butter in a large nonstick pan over medium-high heat. Once melted, add gnocchi and fry until golden brown. Flip gnocchi to roast evenly and add remaining 1 tbsp butter.
- Remove pan from oven and set aside. Remove garlic cloves from pan and mash into a paste and toss back into the butternut squash and kale.
- Remove gnocchi from heat and add into roasted butternut squash mixture. Toss to evenly combine.
- Season with additional salt if needed and parmesan cheese.
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