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Butternut Squash Gnocchi with Crispy Sage, Kale, and Ricotta Recipe

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3.9 from 3 reviews

This butternut squash gnocchi recipe is a cozy and flavorful fall dinner that's easy to prepare using store-bought gnocchi. The gnocchi and cubed butternut squash are roasted together with aromatic thyme, red onion, and garlic, while kale adds a vibrant green element. Crispy fried sage leaves provide a delightful crunch and aroma, and creamy dollops of ricotta cheese add indulgence. Finished with a tangy dressing and a hint of red pepper flakes, this dish is both comforting and vibrant.

Ingredients

Crispy Sage (optional)

  • 2 tablespoons extra-virgin olive oil
  • 10 fresh sage leaves

Gnocchi and Vegetables

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • ¼ teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • 1 pound store-bought gnocchi
  • 2½ cups butternut squash, cubed into ½-inch pieces (12 ounces)
  • ¼ medium red onion, thinly sliced (½ cup)
  • 3 garlic cloves, sliced
  • 1 tablespoon fresh thyme leaves, chopped
  • 3 curly kale leaves, stemmed and torn into bite-size pieces (3 ounces)

To Serve

  • ¾ cup whole milk ricotta cheese
  • Red pepper flakes, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper to prepare for roasting the gnocchi and vegetables.
  2. Make Crispy Sage (Optional): Heat 2 tablespoons of olive oil in a small saucepan over medium heat until it bubbles. Add 10 fresh sage leaves, stirring gently, and fry until crispy, about 1 minute. Transfer the sage leaves to a paper towel-lined plate to drain, reserving the infused oil for later use.
  3. Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon maple syrup, ¼ teaspoon Dijon mustard, ⅛ teaspoon sea salt, and several grinds of black pepper to create a tangy dressing.
  4. Toss Gnocchi and Vegetables: In a large bowl, combine 1 pound gnocchi, 2½ cups cubed butternut squash, ½ cup thinly sliced red onion, 3 sliced garlic cloves, and 1 tablespoon chopped thyme. Add a heaping ½ teaspoon salt and toss everything with 2 tablespoons of the prepared dressing until evenly coated.
  5. Roast the Gnocchi and Squash: Spread the coated gnocchi mixture evenly on the prepared baking sheet. Roast in the preheated oven for 20 minutes, allowing the gnocchi to crisp and the squash to begin softening.
  6. Prepare the Kale and Ricotta: While roasting, place 3 ounces of curly kale leaves in the large bowl. Drizzle with 1 teaspoon of the dressing and massage the kale gently with your hands to soften and coat. In a separate medium bowl, mix ¾ cup whole milk ricotta with ¼ teaspoon salt until smooth.
  7. Add Dressing and Kale: After 20 minutes of roasting, remove the baking sheet and drizzle another tablespoon of dressing over the gnocchi and squash. Stir to coat, then scatter the massaged kale leaves on top. Return to the oven and roast for 5 to 7 more minutes until the squash is tender and the kale edges become crisp and browned.
  8. Finish and Serve: Remove the baking sheet from the oven, drizzle with the last tablespoon of dressing, and stir gently to combine. Evenly dollop the salted ricotta over the gnocchi, then sprinkle with crispy sage leaves if using, and add red pepper flakes to taste. Optionally, drizzle the reserved sage oil for extra flavor. Season with additional salt or pepper if needed and serve immediately.

Notes

  • Using store-bought gnocchi saves preparation time and works perfectly for roasting in this recipe.
  • The crispy sage leaves add wonderful texture and aroma; however, you can omit them if you prefer a simpler dish.
  • Massaging the kale softens it and reduces bitterness making it more enjoyable in the roasted dish.
  • Feel free to substitute ricotta with a plant-based cheese for a vegetarian adaptation.
  • This dish can be adjusted easily for spiciness by varying the amount of red pepper flakes.

Find it online: https://recipefeastful.com/butternut-squash-gnocchi-with-crispy-sage-kale-and-ricotta-recipe/