Butternut Squash Gnocchi with Cranberries & Hazelnuts

Butternut Squash Gnocchi

with Cranberries & Hazelnuts

GET RECIPES DELIVERED
dinner

Pasta Soy-Free Spring Recipes Chef's Choice Comfort Foods Winter Recipes Seasonal Menu Quick and Easy Hearty Vegetables Squash Nuts Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
570
FAT
18g
CARBOHYDRATES
95g
PROTEIN
10g

MAIN INGREDIENTS

  1. 6 oz butternut squash
  2. 4 oz broccoli rabe
  3. ¼ oz Fresh parsley
  4. 2 tbsp vegan butter
  5. ¼ cup hazelnuts
  6. 10 oz gnocchi
  7. 1 tbsp white balsamic vinegar
  8. ¼ cup dried cranberries
  9. Salt and pepper*
  10. *Not Included
  11. For full ingredient list, see Nutrition.
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Bring a large pot of salted water to a boil for the gnocchi. Roughly chop the butternut squash into ½ inch pieces. Trim the bottom inch off the stems of the broccoli rabe and chop the remaining stalks into 1 inch pieces. Pick the parsley leaves from the stems and finely chop the leaves. Roughly chop the hazelnuts.
2
Toast the nuts
Place a large nonstick skillet over medium heat with the butter. Once melted, add the hazelnuts and cook until fragrant and lightly browned, about 3 to 4 minutes. Using a slotted spoon, transfer the toasted hazelnuts to a plate, reserving the butter in the skillet.
3
Cook the vegetables
Return the skillet with the butter to medium-high heat. Add the chopped butternut squash, chopped broccoli rabe, and a good pinch of salt and pepper. Toss to coat then cook, stirring occasionally, until squash is fork-tender and everything is well browned, about 4 to 6 minutes.
4
Cook the gnocchi
Add gnocchi to the boiling water and cook until they float to the surface, about 3 to 4 minutes. Reserve ⅓ cup pasta water and drain. Add the gnocchi to the skillet with the vegetables and cook, tossing occasionally, until browned in places, about 4 to 6 minutes. Add the reserved pasta water and white balsamic vinegar to the skillet and cook until most of the water evaporates, less than 1 minute.
5
Serve
Add the dried cranberries to the skillet. Toss to combine and cook until just heated through, about 1 to 2 minutes. Remove from heat and add the chopped parsley. Toss to combine, taste, and adjust seasoning with salt and pepper as needed. Divide the butternut squash gnocchi between large shallow bowls. Top with toasted hazelnuts. Bon appétit!