Creamy Gnocchi with Butternut Squash and Kale

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Creamy Gnocchi with Butternut Squash and Kale


  • 1 package Cappello's Gnocchi
  • 2 cups cubed butternut squash
  • 1/2 medium onion, diced
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 3 large kale stalks, leaves removed and roughly chopped
  • 1/2 cup half-and-half
  • 1/4 cup parmesan
  • salt and pepper to taste
  • sage leaves
  • extra parmesan


  • Add the 4 tablespoons butter to a heavy bottomed pan over medium heat. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the salt, garlic, cinnamon and cumin; continue to cook for about 1 min.
  • Add the half-and-half to the pan and stir to coat, then add the gnocchi and kale; cover and let cook for 2-3 minutes or until the gnocchi is soft and the kale is wilted.
  • Remove from heat and stir in the parmesan being careful not to smash the gnocchi as you mix; season with salt and pepper to taste.
  • Plate immediately and top with more parmesan and/or sage.

Kids can do

  • Pour in the half-and-half
  • Add the parmesan and stir
  • Help plate the pasta