Name: Butternut Squash, Sausage, and Kale Gnocchi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2 cups); 2 tablespoons DeLallo Extra Virgin Olive Oil, divided; Kosher salt and black pepper, to taste; 1/3 cup diced red onion; 1 lb DeLallo Mini Potato Gnocchi; 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 Saviola Imported Parmigiano Reggiano D.O.P. Wedge, grated

Butternut Squash, Sausage, and Kale Gnocchi

There are lots of fabulous fall flavors going on and the colors are beautiful too! Fall comfort food at it’s finest…and easiest! Our boys love this Butternut Squash, Sausage, and Kale Gnocchi and I think you will love it too! It is a great quick and easy fall meal. Make it today! Check out the full post by Two Peas and Their Pod: Butternut Squash, Sausage, and Kale Gnocchi

Ingredients

1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2 cups)

2 tablespoons DeLallo Extra Virgin Olive Oil, divided

Kosher salt and black pepper, to taste

1 lb DeLallo Mini Potato Gnocchi

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 Saviola Imported Parmigiano Reggiano D.O.P. Wedge, grated

Directions

Preheat oven to 400°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 Gluten Free Gnocchi.

Check out our post and learn how to make homemade gnocchi from scratch.

Using our gnocchi kit? Check out our easy how-to guide for making gnocchi using our Gnocchi Kit.

Butternut Squash, Sausage, and Kale Gnocchi

Ingredients

Directions

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