Skillet Gnocchi with Butternut Squash and Kale Pesto {Recipe}

Hearty, whole grain gnocchi and the “superfood” kale lay the foundation for this nutrient-rich comfort dish. The winning combination of canola oil and walnuts give the meal two of the best sources of plant-based omega-3 fat available. Healthy convenience foods such as pre-packaged whole grain gnocchi and frozen cubed butternut squash save time in preparing the dish.

Ingredients:

Kale Pesto:

2 cups chopped kale leaves

2 Tbsp fresh lemon juice

2 Tbsp grated Parmesan cheese

1 and a 1/2 Tbsp chopped walnuts

1 clove garlic, minced

2 Tbsp canola oil

Gnocchi:

1 and a 1/2 cups frozen pre-cut (1-inch cubes) butternut squash, thawed

1 small red onion, finely chopped

1 package (16 oz) prepared whole grain gnocchi

1 cup kale leaves, cut into fine strips

Instructions:

1. To prepare pesto: In food processor, purée kale, lemon juice, Parmesan cheese, walnuts and garlic for 2 minutes until paste forms. While processing on low, drizzle in canola oil.

2. Warm large non-stick skillet over medium heat. Add pesto, butternut squash, red onion (reserve 2 Tbsp for garnish) and sauté for 5 minutes. Add gnocchi and sauté another 5 minutes until thoroughly heated.

3. Top with kale strips and chopped red onion. Serve.

***

Yield: 6 servings. Serving size: 1 cup gnocchi.

Nutritional Analysis per Serving: Calories  260, Total Fat  8g

(Recipe and image courtesy of canolainfo.org)

 

Comments

  1. Blessie Nelson says

    Tasty way to get my family to eat kale!

  2. Had to add this to pinterest. I am going to see if I can get my 4yo to eat this as he’s not usually a fan of kale!

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  1. Skillet Gnocchi with Butternut Squash and Kale Pesto {Recipe}…

    Hearty, whole grain gnocchi and the “superfood” kale lay the foundation for this nutrient-rich comfort…

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