Butternut Squash Gnocchi
with Cranberries & Hazelnuts
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- 1 butternut squash
- 4 oz broccoli rabe
- ¼ oz fresh parsley
- ¼ cup hazelnuts
- 2 tbsp vegan butter
- 10 oz fresh gnocchi
- 1 tbsp white balsamic vinegar
- ¼ cup dried cranberries
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil. Trim and peel the butternut squash, and remove the seeds. Roughly chop peeled butternut squash into ½ inch pieces, and set aside 2½ cups. Trim the broccoli rabe stems, and chop the remaining stalks into 1 inch pieces. Finely chop the parsley leaves. Roughly chop the hazelnuts.
Add the butter to a large nonstick skillet over medium heat. Once melted, add chopped hazelnuts and cook until fragrant and lightly browned, 3 to 4 minutes. Use a slotted spoon to transfer the toasted nuts to a plate, leaving the butter in the skillet.
Return the skillet with the butter to medium-high heat. Add chopped butternut squash, chopped broccoli rabe, and a pinch of salt and pepper. Toss to coat, and cook, stirring occasionally, until butternut squash is fork-tender and vegetables are well browned, 4 to 6 minutes.
Add gnocchi to the boiling water and cook until they float to the surface, 3 to 4 minutes. Set aside ½ cup pasta water and drain the gnocchi. Add boiled gnocchi to the skillet with the vegetables and cook, tossing occasionally, until browned in places, 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 and toss. Cook until just heated through, 1 to 2 minutes. Remove from heat and add the chopped parsley. Toss to combine, taste, and add salt and pepper as needed. Divide the butternut squash gnocchi between large shallow bowls and top with toasted hazelnuts. Enjoy!