Indulge in a delightful culinary experience with our Gnocchi Butternut Squash Kale Sage Brown Butter Sauce recipe! This Italian-inspired dish is not just a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. Imagine the creamy, pillowy gnocchi perfectly paired with the sweetness of roasted butternut squash, the earthy richness of kale, and the aromatic embrace of sage-infused brown butter. It’s the perfect comfort food that’s surprisingly easy to prepare, making it ideal for both weeknight dinners and special occasions. Ready to elevate your cooking game? Let’s dive into this mouthwatering recipe that will leave everyone asking for seconds!
Ingredients
- 1 pound gnocchi
- 2 cups butternut squash, diced
- 2 cups kale, chopped
- 1/4 cup unsalted butter
- 5-6 sage leaves
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the butternut squash by peeling and cutting it into small, uniform 1/2-inch cubes. Ensure pieces are roughly the same size for even cooking.
- Remove stems from kale and chop the leaves into bite-sized pieces. Set aside.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt completely.
- Add diced butternut squash to the skillet. Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until squash is golden brown and tender.
- While squash is cooking, bring a large pot of salted water to a boil for the gnocchi.
- In a separate small saucepan, melt remaining butter over medium heat. Add whole sage leaves and cook until butter turns golden brown and develops a nutty aroma, approximately 3-4 minutes. Remove from heat but keep warm.
- Cook gnocchi in boiling water according to package instructions, typically 2-3 minutes until they float to the surface.
- Add chopped kale to the butternut squash skillet and cook for 2 minutes until kale begins to wilt.
- Drain gnocchi and add directly to the skillet with squash and kale. Toss gently to combine.
- Pour brown butter sage sauce over the gnocchi mixture, ensuring even coating.
- Plate the dish and sprinkle generously with grated Parmesan cheese.
- Garnish with crispy sage leaves from the brown butter sauce and serve immediately while hot.
Tips
- Uniform Cutting: For the butternut squash, make sure to cut the cubes into uniform 1/2-inch pieces. This ensures even cooking and helps achieve that perfect golden-brown exterior.
- Perfectly Cooked Gnocchi: Keep an eye on the gnocchi as they cook. They are done when they float to the surface of the boiling water, typically taking only 2-3 minutes. Overcooking can make them mushy!
- Brown Butter Technique: When browning the butter, watch closely as it can go from golden to burnt quickly. The nutty aroma is your cue to remove it from the heat, and don’t forget to add the sage leaves for that extra flavor punch.
- Seasoning: Taste as you go! Adjust the salt and pepper according to your preference, especially after adding the kale and gnocchi to the skillet.
- Serving Suggestion: For an elegant touch, reserve a few crispy sage leaves from the brown butter sauce to garnish your dish. It not only looks beautiful but also adds an extra layer of flavor.
- Parmesan Cheese: Don’t skimp on the Parmesan! A generous sprinkle on top adds a creamy, salty finish that perfectly complements the dish.
- Make Ahead: If you're short on time, you can prepare the butternut squash and kale ahead of time. Just reheat them in the skillet before adding the gnocchi for a quick and easy meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 10g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
