Butternut Squash Gnocchi
with Cranberries and Hazelnuts
- 6 oz butternut squash
- 4 oz broccoli rabe
- ¼ oz Fresh parsley
- 2 tbsp vegan butter
- ¼ cup hazelnuts
- 10 oz gnocchi
- 1 tbsp white balsamic vinegar
- ¼ cup dried cranberries
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Large nonstick skillet
- Large pot
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.
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.
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.
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.
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!