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Skillet Gnocchi with Butternut Squash and Kale Pesto |
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 |
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