Best 2 Vegetarian Gnocchi With Squash And Kale Recipes

Indulge in a delightful culinary journey with our versatile vegetarian gnocchi recipes, featuring three unique variations that cater to diverse palates and dietary preferences. Embark on a flavorful adventure with our classic vegetarian gnocchi, where pillowy soft gnocchi embraces a vibrant medley of roasted squash and kale, all harmonized in a creamy and savory sauce. For a lighter and equally satisfying option, our vegan gnocchi with butternut squash and spinach offers a symphony of textures and flavors, complemented by a creamy cashew sauce. Craving a touch of indulgence? Our sweet potato gnocchi with roasted red pepper sauce tantalizes your taste buds with its vibrant colors and a velvety sauce. Each recipe promises a delightful and wholesome vegetarian experience, perfect for a comforting meal or an impressive dinner party.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN GNOCCHI WITH SQUASH AND KALE

Vegetarian Gnocchi with Squash and Kale image

This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website.

Provided by sirsethalot

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash, diced
3 tablespoons olive oil, divided
1 tablespoon garlic powder
1 (16 ounce) package gnocchi
2 cloves garlic, chopped
½ pound kale, chopped
¼ cup vegetable broth
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 43.2 g, Cholesterol 17.1 mg, Fat 13.5 g, Fiber 5.8 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 152.2 mg, Sugar 5.1 g

GNOCCHI WITH SQUASH AND KALE

Gnocchi with Squash and Kale image

Store-bought gnocchi form the base of this cheesy vegetable-studded skillet casserole.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese

Steps:

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes.
Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Nutrition Facts : Calories 438, Fat 23 grams, SaturatedFat 14 grams, Cholesterol 76 milligrams, Sodium 989 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 16 grams

Tips:

Choose the right squash: Butternut squash is a great choice for this recipe because it is sweet and has a creamy texture. Other good options include kabocha squash, acorn squash, and delicata squash.
Roast the squash until it is tender: This will help to bring out its sweetness and flavor. You can roast the squash in the oven or on a grill.
Use fresh kale: Kale is a hearty green that will stand up to the other ingredients in this dish. You can also use other leafy greens, such as spinach or chard.
Don't overcook the gnocchi: Gnocchi should be cooked until it is tender but still slightly firm. If you overcook it, it will become mushy.
Serve the dish immediately: This dish is best served hot, so it is important to serve it immediately after it is cooked.

Conclusion:

This vegetarian gnocchi with squash and kale is a delicious and satisfying dish that is perfect for a fall meal. The roasted squash and kale add a touch of sweetness and heartiness to the dish, while the gnocchi provides a soft and chewy texture. This dish is also relatively easy to make, making it a great option for a weeknight meal.