Skillet Gnocchi with Butternut Squash and Kale Pesto
- Kale Pesto
- 2 cups chopped kale leaves 500 mL
- 2 Tbsp fresh lemon juice 30 mL
- 2 Tbsp grated Parmesan cheese 30 mL
- 1.5 Tbsp chopped walnuts 20 mL
- 1 clove garlic, minced
- 2 Tbsp canola oil 30 mL
- 1.5 cups frozen pre-cut (1-inch/2.5 cm cubes) butternut squash, thawed
- 1 small red onion, finely chopped 375 mL
- 1 package (16 oz/500g) prepared whole grain gnocchi
- 1 cup kale leaves, cut into fine strips 250 mL
- 1. To prepare pesto: In food processor, purée kale, lemon juice, Parmesan cheese, walnuts and garlic for 2 minutes until paste forms. While processing on low, drizzle in canola oil.
- 2. Warm large non-stick skillet over medium heat. Add pesto, butternut squash, red onion (reserve 2 Tbsp/30 mL for garnish) and sauté for 5 minutes. Add gnocchi and sauté another 5 minutes until thoroughly heated.
- 3. Top with kale strips and chopped red onion. Serve.
1 cup (250 mL) gnocchi
|Total Fat||8 g|
|Saturated Fat||1.5 g|
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