This recipe is one of my recent pins on Pinterest. I have to say, I am rarely disappointed in what I cook from the recipes I find on there. This was the first time I cooked kale and gnocchi and I was pleasantly pleased with the outcome. The original recipe comes from here, but I made a few changes.
Gnocchi With Squash and Kale
extra virgin olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese (I used swiss)
In a large, ovenproof skillet heat a couple of tablespoons of olive oil. 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; cook until the garlic is soft, about 2 more minutes.
Preheat the broiler. Add the chicken 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. Uncover and stir in 1/4 cup cheese. Sprinkle with the remaining 1/2 cup cheese; transfer to the broiler and cook until golden and bubbly, about 3 minutes.