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  • Writer's pictureJessica

Gnocchi with sausage + squash + kale

Updated: Oct 11, 2021

Tools + Supplies

  • 9x13 roasting pan

  • large pot

  • colander

  • deep skillet pan

  • food processor (optional)


  • pesto, store bought or make your own (just basil, pine nuts, parmesan, garlic, and olive oil in the food processor)

  • 1 butternut squash

  • 16oz package gnocchi

  • 2 large handfuls of chopped kale

  • 1 package mild Italian sausage

  • 1-2 tbsp balsamic vinegar

  • 1-2 cloves of garlic

  • olive oil

  • parmesan cheese (optional)

  • salt and pepper


  • Preheat oven to 425. Chop butternut squash into small cubes and toss in olive oil, salt, and pepper. Roast in oven 20-25 minutes.

  • Place kale in a medium bowl with vinegar. Toss periodically.

  • Fill a large pot 1/3-1/2 with water, add a pinch of salt, heat to boiling. Add gnocchi and cook for 5 minutes, then drain and set aside.

  • Heat olive oil in skillet pan over medium heat. Chop garlic and heat in pan until fragrant. Then add sausage.

  • When sausage is cooked, turn to low heat and add gnocchi and pesto.

  • When squash is ready, add to gnocchi and sausage. Then add kale and mix thoroughly.

  • Serve, topped with parmesan.

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