Gnocchi With Squash and Kale

• 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

1. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat.
2. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
3. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
4. Preheat the broiler.
5. Add the chicken broth to the skillet.
6. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes.
7. Add the gnocchi, stirring to coat.
8. Cover and cook until the gnocchi are just tender, about 5 minutes.
9. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter.
10. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
11. Per serving: Calories 438; Fat 23 g (Saturated 14 g); Cholesterol 76 mg; Sodium 989 mg; Carbohydrate 42 g; Fiber 6 g; Protein 16 g
12. Photograph by Antonis Achilleos

unsalted butter, butternut squash, garlic, fresh sage, red pepper, kosher salt, chicken broth, kale, potato gnocchi, parmesan

Taken from www.foodnetwork.com/recipes/food-network-kitchens/gnocchi-with-squash-and-kale-recipe.html (may not work)