Kale Pesto:

2 cups chopped kale leaves 2 Tbsp fresh lemon juice

2 Tbsp grated Parmesan cheese

1 1⁄2 Tbsp chopped walnuts

1 clove garlic, minced

2 Tbsp canola oil Gnocchi:

1 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

 

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. 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. 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 8 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 390 mg, Potassium 337 mg, Carbohydrates 42 g, Fiber 4g,Sugars 6g, Protein 8g