Butternut Squash, Sausage, and Kale Gnocchi

• Meat

  • 8 oz Loose italian sausage

• Produce

  • 1 Butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2 cups, small
  • 1/3 cup Cranberries, dried
  • 3 cloves Garlic
  • 3 cups Kale
  • 1/3 cup Red onion
  • 1 tsp Rosemary, Fresh

• Pasta & Grains

  • 1 lb Delallo potato gnocchi, mini or regular

• Baking & Spices

  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Parmigiano-reggiano, grated

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2 cups)
• 2 tablespoons olive oil, divided
• Kosher salt and black pepper, to taste
• 1 lb DeLallo Potato Gnocchi (mini or regular)
• 1/3 cup diced red onion
• 8 oz loose Italian sausage
• 3 cups finely chopped kale, ribs removed
• 3 cloves garlic, minced
• 1 teaspoon finely chopped fresh rosemary
• 1/3 cup dried cranberries
• 1/3 cup grated Parmigiano Reggiano

Directions

• Preheat oven to 400 degrees F. Place butternut squash on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper, to taste. Place in the oven and roast until butternut squash is tender, about 25 minutes. Remove from oven and set aside. Meanwhile, bring a large pot of water to a boil and cook the gnocchi according to the package directions. Drain the gnocchi and set aside. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Stir in the kale, garlic, rosemary, and dried cranberries. Cook until the kale is wilted, about 4-5 minutes. Add the butternut squash and drained gnocchi. Finish with grated Parmigiano Reggiano cheese, season with salt and pepper, and serve immediately. Note-if you need the dish to be gluten free, use DeLallo’s gluten-free gnocchi.