Creamy Gnocchi with Butternut Squash and Kale

Creamy Gnocchi with Butternut Squash and Kale

Ingredients:

  • 1 package Cappello's Gnocchi
  • 2 cups cubed butternut squash
  • 1/2 medium onion, diced
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 1/4 tsp cinnamon
  • 1/2 tsp 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