| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 4 servings
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Ingredients
For the Squash
- 1 large butternut squash peeled, halved, seeds removed, cut into 1" cubes, about 3 lb.
- 2 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon Salt
For the Gnocchi
- 3 pounds Russet Potatoes
- 2 cups all purpose flour
- 1 egg extra-large
- 1 pinch Salt
- 1/2 cup oil for boiling and to prevent sticking when gnocchi is cooked
For the Alfredo
- 6 garlic cloves thinly sliced
- 1 leaves large bunch kale ribs and stems removed,torn into 2" pieces
- ½ cup unsalted butter cut into pieces, 1 stick
- ½ cup cream cheese
- 1 cup heavy cream
- 1 oz. Parmesan finely grated
- ¼ cup fresh lemon juice
- ¼ cup fresh lemon juice
Ingredients
For the Squash
For the Gnocchi
For the Alfredo
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Instructions
To Make the Vegetables
- Coat bottom of pan with oil and place in squash with seasonings. Sautee until soft and browning occurs then set aside in bowl.
To Make the Gnocchi
- Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
- Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
- Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
- Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch-long pieces. Flick pieces off of the fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of the fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
To Make the Alfredo
- Heat remaining 1 Tbsp. oil in a large pan. Cook garlic, stirring, until tender but not browned, about 1 minute. Add kale and cook, stirring, until beginning to wilt, about 2 minutes. Add 1 cup reserved pasta cooking liquid, cover pot, and cook until kale is completely wilted, about 4 minutes. Uncover pot, add butter, and stir until melted. Then add cream cheese & heavy cream mix until incorporated. Then add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid if needed, until pasta is al dente and sauce coats pasta and veggies, about 2 minutes. Remove from heat and toss in squash, parsley, and lemon juice. Taste and season with more salt if needed.
To Serve
- Divide pasta among shallow bowls; top with pepper and more parmesan.
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