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Baked gnocchi, butternut squash and kale in bowl with wooden serving spoons, whole butternut squash and green baking dish in back
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4.75 stars (4 ratings)

Roasted Butternut Squash Gnocchi and Garlic Kale

Vegan baked gnocchi is tossed with delicious fall spices, butternut squash and crispy kale for an easy, healthy, sheet pan recipe made in just 25 minutes!
Servings: 4 people
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb gnocchi
  • 2 cups butternut squash, diced
  • 4 tbsp olive oil
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 6-8 fresh sage leaves, chopped
  • 4 cups kale, chopped - stems removed
  • 4 cloves garlic, minced

Instructions

  • Preheat the oven to 425° F.
  • Add the gnocchi and butternut squash to a large rimmed baking sheet, drizzle with the olive oil, toss to coat.
  • Sprinkle the cinnamon, nutmeg, allspice, ground cloves, salt, pepper and fresh chopped sage over the butternut squash gnocchi, toss to combine.
  • Add the kale and garlic to the baking sheet.
  • Place in the oven to roast for 15-18 minutes.

Nutrition Facts

Calories 379kcal (19%)Carbohydrates 56g (19%)Protein 8g (16%)Fat 16g (25%)Saturated Fat 3g (15%)Sodium 705mg (29%)Potassium 587mg (17%)Fiber 4g (16%)Sugar 2g (2%)Vitamin A 14134mg (283%)Vitamin C 96mg (116%)Calcium 162mg (16%)Iron 6mg (33%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!