Butternut Squash Gnocchi with Cranberries & Herb Butter

Butternut Squash Gnocchi

with Cranberries & Herb Butter

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SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
570
FAT
17g
CARBOHYDRATES
94g
PROTEIN
14g

MAIN INGREDIENTS

  1. 6 oz butternut squash
  2. 4 oz broccoli rabe
  3. Fresh parsley
  4. 2 tbsp vegan butter
  5. ¼ cup hazelnuts
  6. 1 package gnocchi
  7. 2 tsp 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
Vegan_Gnocchi_Step-1
Place a large pot of salted water on to 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 discard, then chop the remaining stalks into 1 inch pieces. Finely chop the parsley leaves.
2
Toast the nuts
Vegan_Gnocchi_Step-2
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 nuts to a plate, reserving the butter in the skillet.
3
Cook the vegetables
Vegan_Gnocchi_Step-3
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 butternut squash is fork-tender and everything is well browned, about 4 to 6 minutes.
4
Cook the gnocchi
Vegan_Gnocchi_Step-4
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 reserved pasta water and white balsamic vinegar to the skillet and cook until most of the water evaporates, less than 1 minute.
5
Serve
Vegan_Gnocchi_Step-5
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, adjust seasoning with salt and pepper as needed. Divide the butternut squash gnocchi between large shallow bowls or plates. Top with toasted hazelnuts.