Delicious Vegetarian Gnocchi with Butternut Squash and Kale

This vegetarian gnocchi recipe combines pillowy soft potato dumplings with a medley of roasted butternut squash, sautéed kale, and a savory garlic sage sauce. The gnocchi are boiled until tender, then pan-fried to give them a crispy exterior. The sweetness of the squash and the earthy flavors of the kale create a perfect balance, while the sauce adds a creamy richness. This dish is a hearty and filling option for vegetarians, and can be enjoyed as a main course or a delicious side dish.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 pound potato gnocchi
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 4 tablespoons butter
• 6-8 fresh sage leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the diced butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized.
3. While the squash is roasting, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain and set aside.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Add the torn kale leaves to the skillet and sauté until wilted, about 5 minutes. Season with salt and pepper to taste.
6. In a separate small saucepan, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes.
7. Add the cooked gnocchi to the skillet with the kale and toss to combine. Pour in the melted butter and sage mixture, and stir well to coat.
8. Remove the roasted butternut squash from the oven and add it to the skillet. Gently toss everything together.
9. Sprinkle the grated Parmesan cheese over the top and stir until melted and creamy.
10. Serve the vegetarian gnocchi warm, garnished with additional sage leaves and grated Parmesan cheese, if desired.

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