1400 700 vegan crispygnocchialfredo horizontal

Crispy Gnocchi Alfredo

with Butternut Squash & Mushrooms

dinner

Chef's Choice Quick and Easy Seasonal Menu Spring Recipes Winter Recipes Italian Leafy Greens Nuts Pasta Squash Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
13g
CARBOHYDRATES
92g
PROTEIN
12g

MAIN INGREDIENTS

  1. 3 garlic cloves
  2. 1 shallot
  3. ¼ oz fresh rosemary
  4. 4 oz cremini mushrooms
  5. 4 oz curly kale
  6. 6 oz butternut squash
  7. ¼ cup walnuts
  8. 10 gnocchi
  9. ¼ cup vegan cream cheese
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil for the gnocchi. Peel and mince the garlic and shallot. Pick the rosemary leaves from the stems and finely chop the leaves. Wipe the cremini mushrooms with a damp towel and slice. Destem the curly kale and roughly chop the leaves.

2
Cook the squash and mushrooms

Place a large nonstick skillet over medium-high heat with the butternut squash and ¼ cup (½ cup) water. Cover and cook, shaking the pan occasionally, until the squash is tender and the water evaporates, about 5 to 6 minutes. Uncover and add 1 tbsp olive oil, the sliced mushrooms, and a pinch of salt and pepper. Cook, undisturbed, until well browned, about 5 to 7 minutes.

3
Add the greens and walnuts

Add the chopped kale and walnuts to the skillet. Cook, stirring occasionally, until the kale wilts and turns bright green, about 5 to 7 minutes. Transfer the vegetables to a bowl and cover to keep warm.

4
Cook the gnocchi

Add gnocchi to the boiling water and cook until they float to the surface, about 3 to 4 minutes. Reserve ½ cup (1 cup) pasta water and drain the gnocchi. Return the skillet to high heat with 1 tbsp olive oil. Add the gnocchi to the skillet and cook, tossing occasionally, until browned in places, about 4 to 5 minutes.

5
Make the alfredo sauce

Return the pot to medium-heat with 1 tbsp olive oil. Once hot, add the minced garlic, minced shallot, and chopped rosemary and cook until aromatic, about 1 minute. Add the reserved pasta water and cream cheese. Cook, stirring frequently, until the cream cheese melts and the sauce thickens slightly, about 3 to 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

6
Serve

Divide the alfredo sauce between large bowls. Top with the crispy gnocchi and vegetables. Bon appétit!