Toad's Kitchen

(mostly) healthy recipes for the family

Gnocchi with Butternut Squash, Kale and Pine Nuts

Recently I had the distinct pleasure of dining at Rebar in Victoria, BC. It is a cute little vegetarian restaurant with inspired dishes and an amazing cookbook (which was conveniently for sale at the restaurant)! I ate a dish similar to this dish, which was one of the evening’s specials and is not actually in the cookbook. When researching online to find something similar to use as a starting point, I did find this one from the Food Network, but tweaked it a bit because I can’t help it. The result was delish and I hope you enjoy it as much as we did.

3 tablespoons unsalted butter

1 onion, cut in slices

1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces

4 cloves garlic, thinly sliced

2 tablespoon roughly chopped fresh sage

1/2 teaspoon red pepper flakes

sea salt and freshly ground black pepper

1 1/4 cups low-sodium vegetable stock

1 bunch kale, stemmed and roughly chopped (about 6 cups)

1 17.5-ounce package potato gnocchi

juice of half a lemon

1 cup grated cheese (I used “pizza cheese”, the bagged blend of shredded mozzarella, parmesan, provolone and gouda)

2 tbsp. pine nuts

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Saute the onion until it is soft and golden. Remove from pan and set aside. Add another tablespoon of butter. When melted, 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 and a few grinds of pepper; cook until the garlic is soft, about 2 more minutes.

Preheat the broiler. Add the vegetable 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 or so, stirring halfway through to ensure all gnocchi are cooked through. Uncover and stir in 1/4 cup of the cheese, lemon juice, and the remaining 1 tablespoon butter.

Sprinkle with the remaining cheese and pine nuts; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

That’s it! So yummy!

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