Name: Skillet Gnocchi with Butternut Squash and Kale Pesto
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); Gnocchi; 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)

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)

Gnocchi

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.