3 C cubed butternut squash, peeled and seeded and cut into ½ inch chunks
1 Tbsp melted unsalted butter
2 cloves garlic, minced
1 Tbsp chopped fresh sage
¼ tsp red pepper flakes
½ tsp kosher salt
1¼ C low-sodium chicken broth
8 C kale, stemmed and chopped
1 16 oz package mini gnocchi
1 C grated fontina cheese
Instructions
Preheat oven to broil. a large skillet with high sides melt butter over medium heat. Add chopped squash and cook, stirring occasionally for 12 minutes, or until softened and slightly golden. Add garlic, sage and red pepper and cook for an additional 2 minutes.
Add chicken broth and bring it to a simmer. Add kale, gnocchi and salt and stir to coat. Cover and cook for 5 minutes. Remove lid and add ¼ C fontina cheese. Transfer mixture to a casserole pan. Top with remaining cheese and broil for 3-5 minutes, until cheese begins to turn golden and bubbly.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/gnocchi-butternut-squash-kale/