Skillet Gnocchi with Butternut Squash and Kale Pesto

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

  • Ingredients

    Kale Pesto

    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)

  • Directions

    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.

Nutritional Analysis

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

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