2 cups chopped kale leaves (500 mL)
2 Tbsp fresh lemon juice (30 mL)
2 Tbsp grated Parmesan cheese (30 mL)
1.5 Tbsp chopped walnuts (20 mL)
1 clove garlic, minced (1)
2 Tbsp canola oil (30 mL)
1.5 cups frozen pre-cut (1-inch/2.5 cm cubes) butternut squash, thawed (375 mL)
1 small red onion, finely chopped (1)
1 package (16 oz/500g) prepared whole grain gnocchi (1)
1 cup kale leaves, cut into fine strips (250 mL)
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/30 mL 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.
Skillet Gnocchi with Butternut Squash and Kale Pesto
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. Recipe courtesy of canolainfo.org.
- Serving Size
- 1 cup (250 mL)
- Total Fat
- 8 g
- Saturated Fat
- 1.5 g
- 5 mg
- 390 mg
- 42 g
- 4 g
- 6 g
- 8 g
- 337 mg