Roasted butternut squash, crispy prosciutto, sautéed kale, and pillowy gluten-free gnocchi tossed in a simple herbed-butter sauce make for a one-dish meal that the whole family will enjoy.
This is one of the first dishes I crave when the weather turns to fall, but it's delicious any time of the year. It’s my go-to when the first butternut squash of the season is small, cute and ready for harvest.
Ingredients
- 1 small butternut squash, peeled and seeds removed, diced into ½ - ¾ inch cubes
- 1 tablespoon olive oil
- salt & pepper to taste
- 2 16 oz packages of gluten-free gnocchi*
- 1 stick of butter (8 tbsps), cut into pieces
- 2-3 slices prosciutto, roughly cut into thin strips about ¼ inch by 4 inches
- 1 tablespoon fresh rosemary, finely chopped**
- 3 garlic cloves (1 heaping tbsp), minced
- 1 head of curly kale, stems removed and roughly chopped
- Freshly grated-parmesan cheese, for garnish
* You can use regular gnocchi instead of gluten-free if desired. Gluten-free gnocchi can be found at most grocery stores or purchased here
** Sage works well here too. You can use 1 tablespoon of finely chopped fresh sage. If you don't have fresh herbs you can use 1 teaspoon dried rosemary, thyme, or sage.
Note: While the squash is roasting, you can use this time to prep the butter, prosciutto, rosemary, and kale for steps 6-7 in the instructions.
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Boil Water for Gnocchi: Bring a large pot of salted water to a boil.
- Prepare Squash: In a large bowl, combine 3-4 cups diced squash, 1 tablespoon olive oil, and salt & pepper to taste.
- Roast Squash: Spread the squash evenly on a baking sheet. Roast for 30-35 minutes, shaking pan after 20 minutes.
- Prep Ingredients: While squash is roasting, prep butter, prosciutto, rosemary and kale for step 6-7.
- Prepare Herbed Butter Sauce: Melt butter in a sauté pan over medium heat. Add prosciutto strips and cook, stirring often, for 2 minutes. Add 1 tablespoon fresh rosemary and 3 cloves garlic, stirring constantly for 1 minute.
- Cook Kale: Add kale to the sauté pan. Lower heat to medium-low, cover with a lid, and let it cook for 5 minutes. Remove the lid and stir once halfway through. Remove from heat.
- Cook Gnocchi: While the kale is cooking, boil the gnocchi according to the package instructions.
- Combine and Finish: Add gnocchi to the sauté pan, stirring gently until the gnocchi is evenly coated in the herbed butter sauce.
- Garnish and Serve: Top off with freshly grated Parmesan cheese, salt & pepper.
Substitutions
- Vegan - this can easily be made vegetarian or vegan. Omit prosciutto and substitute dairy butter for vegan butter. Leave parmesan off or garnish with dairy free parmesan, such as the Follow Your Heart brand.
Storage
This dish makes for delicious leftovers. Make sure to reheat thoroughly to soften the gnocchi. Store in an airtight container and eat within 3 days.
Looking for other yummy recipes? Try these:
Gluten-Free Gnocchi with Butternut Squash, Prosciutto, and Kale in Herbed-Butter Sauce
Roasted butternut squash, crispy prosciutto, sautéed kale, and pillowy gluten-free gnocchi tossed in a simple herbed-butter sauce make for a one-dish meal that the whole family will enjoy.
Ingredients
- 1 small butternut squash (about 3-4 cups), diced into ½ - ¾ inch cubes
- 1 tablespoon olive oil
- salt & pepper to taste
- 2 16 oz packages of gluten-free gnocchi
- 1 stick of butter (8 tbsp), cut into pieces
- 2-3 slices prosciutto, roughly cut into thin strips about ¼ inch by 4 inches
- 1 tablespoon fresh rosemary, finely chopped
- 3 garlic cloves (1 heaping tbsp), minced
- 1 head of curly kale, stems removed and roughly chopped
- Freshly grated parmesan cheese
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Boil Water for Gnocchi: Bring a large pot of salted water to a boil.
- Prepare Squash: In a large bowl, combine 3-4 cups diced squash, 1 tablespoon olive oil, and salt & pepper to taste.
- Roast Squash: Spread the squash evenly on a baking sheet. Roast for 30-35 minutes, shaking pan after 20 minutes.
- Prep Ingredients: While squash is roasting, prep butter, prosciutto, rosemary and kale for step 6-7.
- Prepare Herbed Butter Sauce: Melt butter in a sauté pan over medium heat. Add prosciutto strips and cook, stirring often, for 2 minutes. Add 1 tablespoon fresh rosemary and 3 cloves garlic, stirring constantly for 1 minute.
- Cook Kale: Add kale to the sauté pan. Lower heat to medium-low, cover with a lid, and let it cook for 5 minutes. Remove the lid and stir once halfway through. Remove from heat.
- Cook Gnocchi: While the kale is cooking, boil the gnocchi according to the package instructions.
- Combine and Finish: Add gnocchi to the sauté pan, stirring gently until the gnocchi is evenly coated in the herbed butter sauce.
- Garnish and Serve: Top off with freshly grated Parmesan cheese, salt & pepper.
Notes
* You can use regular gnocchi instead of gluten-free if desired. Gluten-free gnocchi can be found at most grocery stores or purchased here
** Sage works well here too. You can use 1 tablespoon of finely chopped fresh sage. If you don't have fresh herbs you can use 1 teaspoon dried rosemary, thyme, or sage.
While the squash is roasting, you can use this time to prep the butter, prosciutto, rosemary, and kale for step 6 in the instructions.
Substitutions
- Vegan - this can easily be made vegetarian or vegan. Omit prosciutto and substitute dairy butter for vegan butter. Leave parmesan off or garnish with dairy-free parmesan, such as the Follow Your Heart brand.
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