Roasted Gnocchi with Butternut Squash and Kale
Prep time
Cook time
Total time
Roasted gnocchi and butternut squash with kale mixed in a creamy, healthy Alfredo sauce. A hearty, vegetarian dinner that is perfect for the winter months.
Serves: 2
  • 2 tbsp olive oil, separated
  • 12 oz butternut squash, cut into bite size pieces
  • 3 tbsp butter
  • ΒΌ cup flour
  • 1.5 cup chicken broth
  • 1 cup milk
  • 17.5 oz package of gnocchi
  • 2 cups kale washed and chopped
  • Parmesan cheese
  1. Preheat oven to 400 degrees. Roast butternut squash on baking sheet with 1 tbsp olive oil and salt and pepper for 20-25 minutes or until tender.
  2. Meanwhile melt butter in sauce pan over medium heat, whisk in flour for about 3 minutes.
  3. Whisk in chicken broth and milk, bring to a boil, then simmer for 5 minutes or until the sauce has reduced and thickened. It will continue to thicken once you let it sit and once poured over the gnocchi. Careful not to let sauce boil over.
  4. In large pan heat 1 tbsp olive oil over low heat, add gnocchi and cook 4-6 minutes or until tender. Transfer gnocchi to a plate.
  5. In the same large pan, add kale and cook until welted, add the Alfredo sauce, stir to combine.
  6. Add butternut squash and gnocchi to pan and stir well. Remove from heat.
  7. Top with parmesan cheese.
Recipe by Meg's Meal Planning at