with Cranberries & Hazelnuts
Kabocha squash comes from Japan. Its creamy texture is the perfect addition to this warm and satisfying gnocchi. You could also use butternut or any other seasonal squash with delicious results!
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- 8 oz broccoli rabe
- ½ cup hazelnuts
- ¼ cup vegan butter
- 9-10 fresh sage leaves
- 12 oz kabocha squash cubes
- 20 oz fresh gnocchi
- 2 tbsp white balsamic vinegar
- ¼ cup dried cranberries
- Salt and pepper
Place a large pot of salted water on to boil for the gnocchi. Trim the bottom inch from the stems of the broccoli rabe, then chop the remaining stalks into 1 inch pieces. 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 nuts to a plate, reserving the butter in the skillet.
Return the skillet with the butter to medium-high heat. Add the sage leaves, kabocha squash cubes, chopped broccoli rabe, and a good pinch of salt and pepper. Toss to coat then cook, stirring occasionally, until kabocha 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 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. Taste, and adjust seasoning with salt and pepper as needed. Divide the kabocha squash gnocchi between large, shallow bowls or plates. Top with toasted hazelnuts.