Skillet Gnocchi with Butternut Squash and Kale Pesto {Recipe}

Hearty, whole grain gnocchi and the “superfood” kale lay the foundation for this nutrient-rich comfort dish. The winning combination of canola oil and walnuts give the meal two of the best sources of plant-based omega-3 fat available. Healthy convenience foods such as pre-packaged whole grain gnocchi and frozen cubed butternut squash save time in preparing the dish.

Ingredients:

Kale Pesto:

2 cups chopped kale leaves

2 Tbsp fresh lemon juice

2 Tbsp grated Parmesan cheese

1 and a 1/2 Tbsp chopped walnuts

1 clove garlic, minced

2 Tbsp canola oil

Gnocchi:

1 and a 1/2 cups frozen pre-cut (1-inch cubes) butternut squash, thawed

1 small red onion, finely chopped

1 package (16 oz) prepared whole grain gnocchi

1 cup kale leaves, cut into fine strips

Instructions:

1. To prepare pesto: In food processor, purée kale, lemon juice, Parmesan cheese, walnuts and garlic for 2 minutes until paste forms. While processing on low, drizzle in canola oil.

2. Warm large non-stick skillet over medium heat. Add pesto, butternut squash, red onion (reserve 2 Tbsp for garnish) and sauté for 5 minutes. Add gnocchi and sauté another 5 minutes until thoroughly heated.

3. Top with kale strips and chopped red onion. Serve.

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Yield: 6 servings. Serving size: 1 cup gnocchi.

Nutritional Analysis per Serving: Calories  260, Total Fat  8g

(Recipe and image courtesy of canolainfo.org)