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Vegetarian Gnocchi with Squash and Kale

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"This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the recipe for ricotta gnocchi on this website."
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50 m servings 302
Original recipe yields 6 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place squash in a bowl and sprinkle with 1 tablespoon olive oil and garlic powder. Spread onto a rimmed baking pan.
  3. Roast in the preheated oven until easily pierced with a fork, 20 to 25 minutes. Set aside.
  4. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
  5. Heat remaining oil in a large frying pan or work over medium-high heat. Saute garlic in the hot oil for 1 minute. Add kale and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute kale until wilted and tender, about 5 minutes. Turn off heat and mix in gnocchi, squash, and Parmesan cheese.


  • Cook's Note:
  • Cook gnocchi according to individual package instructions.

Nutrition Facts

Per Serving: 302 calories; 13.5 43.2 6.9 17 152 Full nutrition

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