Ingredients
1tbspolive oil
3cupsbutternut squashdiced
sea salt
black pepperfreshly-cracked
1ricotta gnocchi or a 1-pound package of store-bought gnocchi, cooked according to package instructions
½cupunsalted buttercut into 8 pieces
20fresh sage leaveslarge
4garlic clovesminced or very thinly sliced
2fresh kale leaveschopped, tough stems removed
1cupwalnut halves
lotsParmesan cheesefreshly-grated, for garnish
Preparation
Heat oven to 425 degrees F. Place the diced squash on a large baking sheet, drizzle evenly with oil, then toss until combined.
Arrange the squash in an even layer on the baking sheet, season with a few generous pinches of salt and pepper then roast for 30 minutes, or until the squash is completely tender inside.
Meanwhile, prepare and cook the ricotta gnocchi according to recipe instructions or cook the store-bought gnocchi according to package instructions. Drain and set aside.
Heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves.
Continue to cook for 2 to 3 minutes, stirring continuously, until the butter has turned a light golden color and the sage leaves are crispy. Add the garlic and cook for 30 more seconds.
Then immediately add the cooked gnocchi to the brown butter sauce, and toss until it is evenly coated. Let the gnocchi rest and continue to cook for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side.
Then give it a flip, and cook for 1 to 2 minutes on the second side until golden Stir in the kale, walnuts, roasted butternut squash, and toss to combine.
Remove from heat, taste, and season with extra salt and pepper if needed.
Serve warm, garnished with lots and lots of freshly-grated Parmesan cheese.
