Butternut, Sausage, and Kale Gnocchi

6 steps

Prep:10minCook:40min

Updated at: Thu, 17 Aug 2023 07:35:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories546.2 kcal (27%)

Total Fat23.7 g (34%)

Carbs66.9 g (26%)

Sugars14.6 g (16%)

Protein16.9 g (34%)

Sodium902.3 mg (45%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

small, peeled, seeded, and cut into 1/2-inch cubes

2 Tablespoonsolive oil

1 lbpotato gnocchi

⅓ cupdiced onion

8 ozitalian sausage

3 cupskale

finely chopped, rips removed

1 teaspoonrosemary

finely chopped

⅓ cupdried cranberries

⅓ cupgrated parmigiano reggiano

Instructions

Step 1

Preheat oven to 400° F. Place the butternut squash on a baking sheet and drizzle with 1 tablespoon of the olive oil. Roast until tender, about 25 minutes. Remove from oven and set aside.

Step 2

Meanwhile, bring a large pot of water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.

Step 3

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.

Step 4

Add the sausage and cook, crumbling it, until browned, 5-7 minutes.

Step 5

Stir in the kale, garlic, rosemary, and dried cranberries. Cook until the kale is wilted, about 5-7 minutes.

Step 6

Add the butternut squash and drained gnocchi. Finish with cheese, season with salt and pepper, serve immediately.

Notes

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Makes leftovers

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