gnocchi with squash and kale

13 Nov

i still had kale leftover from trying those kale chips, and i had torn this recipe out of food network magazine.  i went back and forth on whether it looked good to me or not, but i had to use up the kale and the husband said it looked good.   all the online reviews raved about it – so i made it.   it was pretty good but nothing i would make again 🙂  does that make sense?

Gnocchi With Squash and Kale

adapted from food network magazine

Ingredients

Directions

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.

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