Creamy Gnocchi with Butternut Squash and Kale

Ingredients

• 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

Instructions

• 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