Gnocchi is a version of pasta made from potato, egg and flour. It’s a true comfort food and goes well with any protein or as a meal in itself. Gnocchi doesn’t just have to be paired with a tomato sauce. To make this a heartier dish, I’ve added cubes of butternut squash, kale and two cheeses. No sauce is needed due to moistness of the vegetables and cheese. If you like a more flavourful cheese than Parmesan, try Romano, Asiago or Pecorino.
Health Tip: Butternut squash is filled with vitamin A and C, potassium and fibre. This super green kale is a cancer-fighting cruciferous vegetable that contains our daily amounts of vitamin K, C and A.
1 cup diced onion
1 tsp vegetable oil
1 ½ tsp crushed garlic
Salt and pepper
1 ½ cup diced butternut squash
1 cup diced red bell pepper
1 lb gnocchi (potato pasta) (about 1 ¾ cup)
8 cups chopped kale leaves
¾ cup grated Parmesan cheese
1/3 cup grated mozzarella cheese
- Preheat broiler.
- In large skillet, sauté onion in vegetable oil for 3 minutes on medium heat. Add garlic, salt, pepper, squash and red bell pepper, sauté for 5 minutes, stirring constantly.
- Meanwhile, bring a pot of water to a boil. Add gnocchi and bring back to a boil. Cook for 4 or 5 minutes, or just until the gnocchi rise to the top and are tender. Add kale during last two minutes of cooking. Drain well and add gnocchi and kale to squash mixture. Add Parmesan cheese.
- Spray a 9×13 inch casserole dish with vegetable oil. Add gnocchi mixture and garnish with mozzarella cheese. Broil for two minutes or just until cheese has melted.
Nutritional Information per Serving, Makes 6 servings.
Saturated Fat 2.1g