Gnocchi with pumpkin and cabbage

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 438, total fat 23 G., saturated fats 14 G., proteins 16 G., carbohydrates 42 G., fiber 6 G., cholesterol 76 mg, sodium 989 mg, sugar - G.

To save time, use ready-made potato gnocchi and top it with golden-brown butternut squash, kale, and tangy Parmesan cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch kale, roots trimmed, leaves coarsely chopped (about 8 cups)
1/2 medium butternut squash, peeled, seeded and cut into 1-1.5 cm cubes
500 g of potatoes gnocchi
(gnocchi recipe see here)
1 tbsp coarsely chopped fresh sage
1/4 tsp dried red pepper flakes pepper
250 g lightly salted chicken broth or water
3 cloves garlic, thinly sliced
2 tbsp (30 g) unsalted butter
3/4 tbsp. grated parmesan or Pecorino Romano cheese
Salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin, gnocchi (dumplings), Parmesan cheese, garlic, sage, Pecorino Romano cheese, leafy cabbage, kale, red pepper flakes

Cooking the dish according to the recipe:

Saute the pumpkin in a deep ovenproof skillet over medium heat with a tablespoon of butter until softened, about 8 minutes.

Add the garlic, sage, pepper flakes, and 1 teaspoon of salt and continue to cook for about 2 minutes. Add the chicken broth, bring to a boil, add the cabbage, and cook for another 2 minutes.

Add the gnocchi, stir, and cover. Cook until softened, about 5 minutes. Uncover and stir in 1/4 cup Parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining Parmesan.
Place the pan in a preheated oven and bake at 220°C until golden brown.

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