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Winter Squash and Kale Alfredo with Homemade Gnocchi

Home / Recipes / Winter Squash and Kale Alfredo with Homemade Gnocchi

January 14, 2022

Print Recipe
Winter Squash and Kale Alfredo with Homemade Gnocchi
Recipe for the week of January 10-14, 2022 **
Course Main Dish
Cuisine Fusion, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
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
Course Main Dish
Cuisine Fusion, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
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
Instructions
To Make the Vegetables
  1. 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
  1. Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
  2. 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.
  3. 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.
  4. 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
  1. 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
  1. Divide pasta among shallow bowls; top with pepper and more parmesan.


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    They made so much food, Dad enjoyed it for dinner and
    he was so impressed that his son had made it all from scratch.
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Simmone

Simmone is one of our fantastic Chefs & she is part of our Product Team at Junior Chefs Stars. Born and raised in San Francisco, Chef Simmone’s fondest memories where growing up in the kitchen with her grandmother and mother cooking and baking using food to bring the family together. A tradition that she continues with her own son. When Chef Simmone is not cooking in the kitchen you can find her on the soccer field referring youth soccer and coaching baseball.
(ServSafe, First Aid & CPR Certified)

Dina

Dina joined Junior Chef Stars in 2017. She has worked in the finance industry over 10 years and now serves as our Program Director. She grew up learning how to cook from her mother. After becoming a mother herself she developed a passion for cooking, making wholesome meals for her family is priority. When Dina is not at the office you will find her driving her kids to soccer practice or a gymnastics recital. Her hobbies include cooking, running and volunteering around the community.
(First Aid & CPR Certified)

Mikey

Mikey was born in the Philippines, while raised in the Bay Area. From a very young age he developed his love for cooking from his mother and sister. He grew up cooking and eating traditional Filipino food. He has years of experience working in the food industry and worked at Boudin Bakery for 4 years prior to joining Junior Chef Stars. He loves to cook different types of traditional Filipino food and he loves creating brand new flavorful dishes. .
(ServSafe, First Aid & CPR Certified)

Mary

Mary, joined the Junior Chef Stars Team in 2017. She’s a certified baking fanatic and loves to bring in delicious treats to share with our team! Mary grew up in Utah and moved to the Bay Area as a teenager. She grew up loving to cook and bake with her mother Dorothy, another amazing baker (we can verify this). When Mary isn’t working she loves all things gardening and never turning down a belly rub from her adorable cat Rex, whom we all think looks like the cat from Puss in Boots.
(ServSafe, First Aid & CPR Certified)

Julia

Julia is one of the newest employees of the JCS team. Although she is relatively new to the culinary field, her love and knowledge for cooking has grown tremendously. When Julia is not working hard in the kitchen as one of Junior Chef Stars assistants, you can find her guarding the goal on the soccer field.
(ServSafe Certified) 

Linda

Linda is one of Junior Chef Stars amazing instructor assistants, she has been part of our team since 2017. Linda has always had a passion for working with kids and has three adult children of her own. Linda loves spending time with her two grandkids in her free time and loves to share her love of cooking & baking with them.
(ServSafe, First Aid & CPR certified)

Marley

Here’s the real runner of the show, our CEO, Chief of Chewing & Executive Shedder. Marley LOVES food, ALL kinds. He practically begs to take a bite of anything that gets in his rural area. But with his love for food comes his love for people, he is a social ninja who somehow gets everyone to love him upon first impression! Greeting them at the door being nothing but a ball of positive energy. In tough times, we look to Marley for solutions.
(Eating & Chewing Certified)

Joel

Joel serves as the Business Manager for Junior Chef Stars. He has an extensive knowledge of all things business. Joel graduated from California State University, Bakersfield with a Bachelors of Science in Business Management. Joel has worked in the banking and finance industry for over 11 years and has now found his place at Junior Chef Stars. He has grown up learning to cook all things from his Mother. Joel enjoys spending time with his family learning how to create exciting new dishes and sharing his heritage through the medium of cooking with all of the staff and students here at Junior Chef Stars.
(ServSafe, CPR & First Aid Certified)

Brian

Chef Brian is Junior Chef Stars Owner. He attended the California Culinary Academy of San Francisco in 2001 for its famed Le Cordon Bleu’s Hospitality Management program. Brian brings with him many years of sales, business management, marketing experience and of course his culinary expertise.
Brian gained a passion for cooking from being in the kitchen with his Father and Grandfather as a small child. His favorite cooking memory is baking chocolate chip cookies with his mom as a child. Brian currently lives in Pacifica with his partner and his dog. He enjoys sharing his knowledge and passion for cooking with others and spending as much free time as he has in the kitchen with his friends and family.
(ServSafe, CPR & First Aid Certified)