Gnocchi with Squash and Kale
Ingredients
- 2 tablespoons unsalted butter
- 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 3 cloves garlic, thinly sliced
- 1 tablespoon roughly chopped fresh sage
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1 1/4 cups low-sodium chicken broth or water
- 1 bunch kale, stemmed and roughly chopped (about 8 cups)
- 1 17.5-ounce package potato gnocchi
- 3/4 cup grated parmesan or pecorino romano cheese
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