Wednesday, June 18, 2014

Butternut Squash & Kale Gnocchi Gratin with Ricotta

This was just plain delicious.  It felt so decadent without being super heavy, and it is healthy!  I served it with parmesan tomatoes (new to us and not our favorite) and asparagus.  Definitely making this one again!

Butternut Squash & Kale Gnocchi Gratin with Ricotta
adapted from Craftsy

Gnocchi (I used a tri-color, potato, spinach, and tomato)
16 oz cubed butternut squash
2/3 cup milk
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 bunch kale, trimmed and cut into 1-inch ribbons
1/2 cup whole-milk ricotta
1 cup grated Gruyère (I used white cheddar)

Preheat oven to 425.  Toss squash in a drizzle of olive oil and roast for 20-25 minutes, until tender. Cook gnocchi according to package directions until it floats to the surface. Drain well. Whisk together milk, flour, salt, pepper and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Add kale and cook until bright green, 2 to 4 minutes.  Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in large dollops and cover with Gruyère. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 4 minutes. Taste and adjust seasonings as desired.  Finish with parmesan.  

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