Cheesy Pesto Baked Gnocchi with Butternut Squash and Kale
 
 
A cheesy pesto baked gnocchi filled with roasted butternut squash, baby kale, and topped with crispy parmesan breadcrumbs.
Yield: 8 servings
Ingredients
  • 4 tbsp olive oil, divided
  • 1.5 lb butternut squash, peeled, seeded, and cut into ½-inch cubes
  • salt and black pepper, to taste
  • 2 (1 lb) packages dried potato gnocchi
  • 1 cup basil pesto
  • 1 cup ricotta
  • ¼ cup heavy cream
  • 5 oz baby kale
  • ½ cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 8 oz fresh mozzarella, thinly sliced
Instructions
  1. Heat oven to 450F.
  2. Place the squash in a 9x13-inch baking dish. Toss with a tablespoon of the olive oil. Season to taste with salt and black pepper. Place in the oven and bake for 15 minutes.
  3. Carefully add the gnocchi and ½ cup water to the baking pan with the squash. Stir to combine. Cover tightly with foil and bake for 10 minutes.
  4. Meanwhile, in a medium bowl, stir together the pesto, ricotta and heavy cream. Season to taste with salt and black pepper. Set aside.
  5. Pour a tablespoon of the remaining olive oil over the kale and massage until it has decreased in volume by about half. Set aside.
  6. In a small bowl, mix together the panko, parmesan cheese, and remaining 2 tbsp of olive oil along with a pinch of salt. Set aside.
  7. Remove the baking pan with the gnocchi and squash from the oven and uncover. Carefully stir in the pesto ricotta and massaged kale until well dispersed throughout the mixture. Top with the mozzarella slices and sprinkle with the breadcrumb mixture.
  8. Place back in the oven and bake for another 10-15 minutes, or until the cheese has melted and the breadcrumbs are golden. Allow to rest for 5 minutes before serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/02/cheesy-pesto-baked-gnocchi-with-butternut-squash-and-kale.html