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.