Creamy Roasted Squash Gnocchi
with Fresh Sage & Kale
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Let’s admit it: fall is more than just a flirtation at this point! Here’s the perfect meal to create a cozy moment. Sprinkle Grana Padano over pillowy gnocchi combined with three seasonal greats: roasted butternut squash, sage and wilted kale.
We will send you:
- 4g Sage
- 200g Diced butternut squash
- 15ml Minced garlic
- ½ Bunch of kale
- 30ml Vegetable demi-glace
- 300g Gnocchi
- 25g Grana Padano (contains rennet)
- 45ml Heavy cream
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
16 g
Sodium
870 mg
Total Carb
78 g
Sugars
8 g
Protein
19 g
Fibre
7 g
Preparation
Roast the squash
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Toast the pasta
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 4 to 5 min., until beginning to brown.
Mise en place
- Meanwhile, remove the kale leaves from the stems; slice the leaves.
- Pick the sage leaves off the stems; slice the leaves.
Make the sauce & combine the pasta
- To the pan of pasta, add the kale and garlic. Sauté, 1 to 2 min., until beginning to wilt; season with S&P.
- Add 2 tbsp butter, ¼ cup water (double both for 4 portions), the demi-glace, cream and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- Add the squash and sage; stir well.
- If the sauce seems dry, gradually add 1 tbsp water (double for 4 portions) at a time until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the cheese. Bon appétit!
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