Crispy Gnocchi Alfredo
with Butternut Squash & Mushrooms
- 3 garlic cloves
- 1 shallot
- ¼ oz fresh rosemary
- 4 oz cremini mushrooms
- 4 oz curly kale
- 6 oz butternut squash
- ¼ cup walnuts
- 10 gnocchi
- ¼ cup vegan cream cheese
- 2 tbsp olive oil*
- 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. 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.
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.
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.
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.
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.
Divide the alfredo sauce between large bowls. Top with the crispy gnocchi and vegetables. Bon appétit!