Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Roasted Butternut Squash Gnocchi and Garlic Kale
Print Recipe
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!
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
4
people
Calories
379
Author
Whitney Bond
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
Calories:
379
kcal
|
Carbohydrates:
56
g
|
Protein:
8
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Sodium:
705
mg
|
Potassium:
587
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
14134
mg
|
Vitamin C:
96
mg
|
Calcium:
162
mg
|
Iron:
6
mg