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Butternut Squash Gnocchi

with Cranberries & Hazelnuts

dinner

Pasta Squash Parsley Nuts Fruit Coconut Dinner Italian Soy-Free Quick and Easy Comfort Foods Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
740
FAT
33g
CARBOHYDRATES
99g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 butternut squash
  2. 4 oz broccoli rabe
  3. ¼ oz fresh parsley
  4. ¼ cup hazelnuts
  5. 2 tbsp vegan butter
  6. 10 oz fresh gnocchi
  7. 1 tbsp white balsamic vinegar
  8. ¼ cup dried cranberries
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: tree nut (coconut, hazelnut), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Toast the nuts

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.

3
Cook the vegetables

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.

4
Cook the gnocchi

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.

5
Serve

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!