Best 2 Vegetarian Gnocchi With Squash And Kale Recipes

Discover the ultimate recipe for a delightful and nutritious vegetarian gnocchi dish, where tender gnocchi is embraced by the vibrant flavors of roasted squash and hearty kale. This delightful creation offers a symphony of textures, marrying the soft pillowy gnocchi with succulent, caramelized squash and crisp, earthy kale, making it an irresistible culinary delight. Let's embark on a culinary journey to explore the delectable combination of vegetarian gnocchi, squash, and kale, transforming your taste buds with every bite.

Here are our top 2 tried and tested recipes!

VEGETARIAN GNOCCHI WITH SQUASH AND KALE

Vegetarian Gnocchi with Squash and Kale image

This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website.

Provided by sirsethalot

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash, diced
3 tablespoons olive oil, divided
1 tablespoon garlic powder
1 (16 ounce) package gnocchi
2 cloves garlic, chopped
½ pound kale, chopped
¼ cup vegetable broth
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 43.2 g, Cholesterol 17.1 mg, Fat 13.5 g, Fiber 5.8 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 152.2 mg, Sugar 5.1 g

GNOCCHI WITH SQUASH AND KALE

Gnocchi with Squash and Kale image

Store-bought gnocchi form the base of this cheesy vegetable-studded skillet casserole.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
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
Kosher salt
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

Steps:

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. 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 parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Nutrition Facts : Calories 438, Fat 23 grams, SaturatedFat 14 grams, Cholesterol 76 milligrams, Sodium 989 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 16 grams

Tips:

Choose the right squash. Butternut squash is a popular choice for this dish, but you can also use kabocha squash, acorn squash, or even pumpkin. Just make sure the squash is ripe and has a sweet flavor.
Roast the squash until it is tender. This will help to bring out its natural sweetness and make it easier to mash.
Use fresh kale. Kale is a hearty green that will hold up well in this dish. You can also use spinach or chard, but kale has a more robust flavor.
Cook the gnocchi according to the package directions. Gnocchi can be boiled, fried, or baked. Be careful not to overcook the gnocchi, or it will become mushy.
Make the sauce while the gnocchi is cooking. This will save you time and ensure that the sauce is hot and ready when the gnocchi is done.
Serve the dish immediately. Gnocchi is best when it is served hot and fresh. You can garnish the dish with grated Parmesan cheese, chopped parsley, or a drizzle of olive oil.

Conclusion:

Vegetarian gnocchi with squash and kale is a delicious and satisfying dish that is perfect for a fall meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. This dish is also relatively easy to make, and it can be prepared in under an hour. So next time you are looking for a vegetarian meal that is both healthy and delicious, give this recipe a try. You won't be disappointed.