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Lemon Pesto Shrimp Skewers

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We just love our lemon pesto because it goes well on like pretty much everything!!  These beautiful wild shrimp are no exception. If you are looking for a super easy, quick and delicious meal, you are going to want to try these guys.  These shrimp skewers are a staple at our house.  They make a perfect light lunch or dinner and pair beautifully with a salad or pasta dish of your choice.

Once you whip up the lemon pesto, you just simply toss it with the shrimp and refrigerate it for at least an hour.  Be sure to reserve some of the pesto so you can serve it on the side once they are cooked.  Put the shrimp on skewers and grill for about 2 minutes per side…until pink in color and cooked through.  One of the easiest meals ever…and sooo yum!


Lemon Pesto Shrimp Skewers
 
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Serves: 6
Ingredients
  • 2 lbs large wild shrimp, deveined
  • 2 C packed fresh basil leaves
  • ¼ C toasted pine nuts
  • 1 cloved garlic, chopped
  • ½ C grated parmesan cheese
  • juice and zest of 1 medium lemon
  • ½ C good quality olive oil
  • S & P to taste
Instructions
  1. Remove shell from shrimp leaving tail shell intact. Rinse and pat dry.
  2. In a food processor combine basil, cheese, garlic, pine nuts, lemon juice, lemon zest and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste.
  3. Place shrimp in large ziploc bag. Add approx ¼ C lemon pesto - enough to coat all of the shrimp. Refrigerate for at least 1 hour.
  4. Turn on bbq. Thread 3-4 shrimp on metal skewers and lightly season with S&P. Grill each side for approx 2 minutes per side until cooked. Serve with remaining lemon pesto on the side.

Red Potato Salad with Dijon Vinaigrette

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When most people think of potato salad they imagine the creamy, mayonnaise based potato salad. Personally that’s not my jam, not much of a mayo girl to be honest.  This is more of an Italian style potato salad, I grew up eating this and in my opinion it blows the mayo potato salad out of the water.  I realize I’m probably just slightly biased considering how I feel about mayo, but oh well!  You will never know unless you try it for yourself.

This is an easy potato salad to put together, it requires boiling potatoes and green beans, mixing up a dijon vinaigrette and cooking some baby bell peppers on the grill.  In the past I had never added peppers, but we decided to kick this up a notch by adding the grilled peppers and I’m so glad we did…I will never make this potato salad without them again!

Once the veggies are cooked just toss with the dijon vinaigrette and season with kosher salt and cracked pepper.  It’s makes a great side for a get together or to bring to a party.  We also love to make it on a Sunday so we can munch on it all week. So it’s time to ditch the mayo potato salad and give this a try.  Let us know what you think!


Red Potato Salad with Dijon Vinaigrette
 
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Serves: 6
Ingredients
  • 1 package tricilor mini bell peppers - the grocery store sells them pre-bagged
  • 1 Tbsp dijon mustard
  • 3 Tbsp white balsamic vinegar
  • 3 Tbsp good quality olive oil
  • 1½ lbs red-skinned potatoes, halved - may need to quarter the larger potatoes.
  • ½ lb fresh green beans, trimmed and cut into 1" pieces
  • ½ C roasted peppers, chopped
  • S&P to taste
For the Vinaigrette:
  • 1 small shallot, chopped
  • 3 Tbsp white wine vinegar
  • 1 Tbsp dijon mustard
  • ⅓ C good quality olive oil
Instructions
  1. Heat the bbq on high.
  2. Heat a large saucepan of salted water to boil.
  3. Cut mini bell peppers in half, remove stems and seeds. Rinse and pat dry.
  4. Add dijon, balsamic and olive oil to a medium bowl and whisk. Add cut bell peppers and stir to coat with marinade. Season with S&P.
  5. Place peppers skin side down on grill and cook for approximately 10 minutes until soft and slightly charred on the skin side. Set aside to cool.
  6. Add potatoes to the pot of boiling water and set the timer for 8 minutes. After 8 minutes add the green beans and set the timer for an additional 4 minutes. Drain potatoes and green beans into a collander. Allow to cool for about 10 minutes. Add potatoes, green beans and roasted peppers to a bowl, add vinaigrette and stir to coat. Season with S&P. Be careful not to break up the potatoes when stirring. Serve immediately or refrigerate and serve.
For the Dijon Vinaigrette:
  1. While the potatoes and green beans are cooking assemble the dressing. Add all ingredients to a blender and blend in high for about 30 seconds.

Himalayan Salt Block Prawns & Scallops

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Himalayan salt block prawns and scallops?  Yes please!  Have you purchased your salt block yet?  If not, please do yourself a favor and go buy one.  They are really inexpensive these days.  You can find them even at some of your local grocery stores…if not, they are online or at speciality food stores.  Anyway, we both purchased one and it sat in the box for a few months before we broke them out.  Once we did, WOW, so fun and so delicious.  Oh, and easy too!!  This recipe is about as simple as it gets too.  We absolutely love prawns and scallops.  There are so many different ways to prepare them but this time we decided on simplicity…let the seafood be the star of the show.

Stephanie Heymann Photography

We literally just tossed these guys in a little olive oil and cracked pepper.  That’s it!!  You’d be amazed that sometimes that’s really all you need.  When cooking with the salt block, you don’t need to add any salt to season your dish.  Don’t worry though, it does not taste salty at all.  The block gets nice and hot so it sears the perfect crust on whatever you’re cooking.  You just cook each side for roughly 3 minutes, remove and squeeze some fresh lemon on top…garnish with the parsley if you’d like and there you have it!  Dinner is served!  Now that’s an easy dish!

Check out our other favorite Himalayan salt block recipe!

http://www.goodthymekitchen.com/himalayan-salt-block-salmon-lemon/

 

Stephanie Heymann Photography

 

 

 

 

Himalayan Salt Block Prawns & Scallops
 
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Serves: 2
Ingredients
  • 4 jumbo scallops
  • 4 jumbo prawns, shelled and deveined
  • 1 Tbsp good quality olive oil
  • cracked pepper
  • 2-3 lemon wedges to serve
  • 2 Tbsp chopped flat leaf parsley to garnish
Instructions
  1. Heat salt block on bbq, make sure to put salt block on the bbq and heat it up as the bbq heats up.
  2. Place scallops between 2 paper towels to completely dry.
  3. Drizzle olive oil over prawns and scallops and rub around to coat. Season with cracked pepper.
  4. Place prawns and scallops on hot salt block. Cook each side for approximately 3 minutes until cooked through but not overcooked.
  5. Remove from salt block. Squeeze a lemon wedge over the prawns and scallops and garnish with chopped parsley.

Summer Squash, Leek and Tomato Gratin

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This dish just screams, “Say hello to summer!”  I mean, first of all, the brightly colored squash and tomatoes are to die for…then you line them up all pretty in a dish on top of some beautifully caramelized leeks and top the whole thing with cheese???  Yea, I know, it’s insane!! Yum! This summer squash, leek and tomato gratin is sure to become your new go to side dish!  Your friends are going to be begging you to bring this one to the next gathering or to please just make it and invite them over!

Don’t be intimidated by the layering process.  It’s actually really simple.  Just start by slicing up those leeks and giving them a nice slow saute until they are soft and golden brown.  Slice up your zucchini, yellow squash and tomatoes and toss them with a little parmesan asiago and fresh thyme mixture…then start layering. See how pretty that looks?

 

Top the whole thing with the rest of your cheeses and the fresh thyme and pop it in the oven and let her do the rest! In about an hour you will have the most amazing , flavorful veggie side dish and you won’t be sorry!

Stephanie Heymann Photography

 

Summer Squash and Tomato Gratin with Parmesan and Fresh Thyme
 
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Serves: 8
Ingredients
  • 2 Tbs good quality olive oil
  • 2 large leeks - halved and thinly sliced
  • 2 zucchini - cut into ¼ inch thick slices
  • 2 yellow summer squash - cut into ¼ inch thick slices
  • 4 medium tomatoes - cored and cut in ¼ inch pieces
  • 3 Tbs fresh thyme leaves - chopped
  • 1 C freshly grated parmesan cheese
  • ½ C freshly grated asiago cheese
  • 1 clove garlic - minced
  • 1 tsp kosher salt
  • cracked pepper to taste
Instructions
Preheat oven to 375°
For the Leeks:
  1. Heat 1 Tbs oilve oil in a medium skillet over low heat. Add leeks and satue, stirring often, until soft and light golden brown, about 25 min. Add garlic and saute 1-2 more minutes until softened. Set aside to cool.
For the Gratin:
  1. Lightly oil bottom of shallow 2 qt. gratin dish with olive oil. Place tomato slices on a shallow plate lined with paper towels to drain juices.
  2. In a medium bowl, toss zuchinni and squash with 1 Tbs olive oil, 1 Tbsp shredded asiago, 1 Tbsp parmesan, ½ tsp salt and 2 turns freshly ground cracked pepper.
  3. Start assembly by layering leeks on bottom of gratin dish. Sprinkly lightly with a pinch of thyme, a pinch of parmesan and a pinch of asiago.
  4. Begin by laying one row of tomatoes across the pan, be sure to overlap somewhat and sprinkle with thyme, asiago and parmesan. Next, place a row of zuchinni, overlapping tomatoes and sprinkle with thyme, asiago and parmesan. Repeat with yellow squash and then continue with remaining layers, sprinkling each with thyme and cheeses until the gratin is full. Sprinkle the top with remaining cheese.
  5. Cook until browned all over and all of the juices have reduced, about 1 hour. Let cool for 15-20 minutes before serving.
Good Thyme Tip - The leeks can be made the day before as a time saver. Just allow them to cool after cooking and store in airtight container in fridge.

Grilled Chicken with Chimichurri Sauce

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If you are not familiar with chimichurri sauce, I beg you to keep reading so I can explain exactly what you are missing in your life!  If you do know what it is, you have got to try our GTK recipe because it’s just that good!!  Chimichurri is a fresh, vibrant green and unbelievably flavorful sauce that originated in Argentina.  There are a few different ways to prepare it but the basis for a chimichurri is parsley, garlic, shallot, other herbs, vinegar and oil.  That’s what makes this sauce so fun…you can get creative with your indgredients.  We like to add a jalapeño for a little heat and some fresh lemon juice to brighten it up even more.

Stephanie Heymann Photography

Typically, chimichurri is made by coarsely chopping all of the ingredients and then adding the liquids.  We like to do this in our food processor but we just do a quick pulse so as not to totally break down the herbs.  And, really, the food processor makes life so easy.  We might have a slight obsession with our food processor.

Stephanie Heymann Photography

The beauty of chimichurri is that it goes so well with many different types of meat.  We decided on chicken this time but it’s absolutely delicious on steak, sausages and fish as well.

Stych Photography

Would it be weird to say that I could literally drink this sauce?  It’s seriously that good!  And the fact that it only takes minutes to make is even better!

Stych Photography

It is also typically served as a condiment to the meat that you are preparing.  You can make it ahead of time before serving.  If preparing the day before, just know that the color can darken slightly.  It won’t be the bright vibrant green but the flavor will still be fantastic!  We like to prepare it about 2 hours before serving and pop it in the fridge to give the flavors time to come together.  Just remove from fridge about 20 minutes prior to serving so it’s more like room temp. Yum!  I want to eat this NOW!

Grilled Chicken with Chimichurri Sauce
 
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Serves: 4
Ingredients
  • 4 organic boneless skinless chicken breasts
For the Chimichurri Sauce:
  • 1 Tbs fresh oregano leaves, chopped
  • 1 C flat leaf parsley, chopped
  • ½ C cilantro, chopped
  • 3 Tbs fresh basil, chopped
  • ½ fresh jalapeño, seeded and minced
  • 1 clove garlic, chopped
  • ¼ C red wine vinegar (or apple cider vinegar)
  • ½ C olive oil
  • 1 Tbs minced shallots
  • ¼ tsp salt
  • Juice of 1 small lemon
Instructions
For the Chicken:
  1. Preheat grill or grill pan to medium - high heat. Season chicken breasts with salt and freshly ground pepper. Grill chicken approx 5 minutes per side until cooked through. Remove from heat and allow to rest about 5 minutes.
  2. Slice chicken breasts at an angle for serving.
For the Chimichurri Sauce:
  1. Combine all ingredients in a bowl, or pulse all ingredients in a food processor. Be careful not to over mix.
  2. Drizzle chicken with chumichurri sauce prior to serving.

Sheet Pan Filet of Sole with Asparagus & Blistered Tomatoes

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This sheet pan filet of sole with asparagus and blistered tomatoes is like the best thing ever! Can we get a whoop whoop for sheet pan cooking? It seriously doesn’t get any easier than this!!  After reading this, you are going to ask yourself why you are not doing this more often.  Let me break it down for you…all you need to do is pick your favorite fish and veggies and lay them out all pretty on a cookie sheet, top them with your favorite flavor boosters (tonight’s was lemon and capers because they are the BOMB) and you are good to go!  There’s also the added benefit of easy clean up!  Yes! Just line your baking sheet with parchment paper and there you go!  Easy peasy!  So for this dish, we chose filet of sole.  Why?  Well, it’s just such a delicious, delicate, flakey fish and the mood was right I guess. And we paired it with cherry tomatoes and asparagus because that’s what we had on hand and that’s a total win!

We have a lot of mouths to feed around here so it’s really a 2 sheet pan cooking kind of thing but it’s still super simple!  Fish on one and veggies on the other.  And, the veggies take a little longer to cook than the fish so you want to give them a head start.   Just drizzle them with olive oil and season with a little salt and pepper.

Why are veggies so unbelievably off the hook when they are roasted?  The flavor is just divine.  When done correctly, the asparagus still has a perfect little crunch (soggy asparagus is a big no no) and roasted blistered tomatoes take on this sweet candy like flavor!

We topped the fish with the wine, butter and garlic (because duh, wine, butter and garlic make everything better).  We also suggest pouring yourself a glass of that delicious white wine to go with this dish too!  Enjoy!

Here’s another easy seafood and veggie recipe:

http://www.goodthymekitchen.com/teriyaki-salmon-pineapple-skewers/

 


Sheet Pan Filet of Sole with Asparagus & Blistered Tomatoes
 
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Serves: 4-5
Ingredients
  • 1½ lbs petrole sole
  • 2 cloves garlic, finely chopped
  • juice of ½ large lemon
  • 3 Tbsp butter
  • ¼ C dry white wine
  • 2 Tbsp capers
  • ½ large lemon, sliced thin
  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • 1 Tbsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Line asparagus one on side of sheet pan and cherry tomatoes on the other. Drizzle with olive oil and season with S & P. Put the sheet pan in the oven and set the timer for 10 minutes.
  2. Heat a saucepan over medium heat. Add butter and garlic and let cook for 1 minute. Add white wine and kemon juice and cook for an additonal 2 minutes. Set aside.
  3. Line a second sheet pan with parchment paper. Line fish on parchment paper. Place lemon slices over fish and pour lemon butter over the top. Sprinkle capers over the top and season with S&P.
  4. After the tomatoes and asparagus have cooked for 10 minutes add the fish to the oven and cook for an additional 10 minutes, leave the asparagus and tomatoes in the oven as well.
  5. Plate fish, asparagus and tomatoes and spoon lemon butter sauce over the top.

Roasted Cauliflower with Turmeric, Dates & Pine Nuts

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If you’re a cauliflower fan it’s your lucky day!! This dish puts a different spin on your typical roasted cauliflower, we definitely kicked it up a notch by combining together some unexpected flavors like the star of the show, turmeric.

Stych Photography

Turmeric has some MAJOR health benefits.  It is derived from a root, but when you purchase it at the store you buy it in powdered form…although you can occasionally find it in root form at certain specialty stores.  Anywho…..lets talk about the major health benefits like the studies which show the anti-inflammatory properties, it also helps to reduce the risk of cancer.  The list goes on, turmeric is also found to tame heartburn and an upset stomach and even joint pain.  There are more benefits of turmeric but I think we’ve already bragged enough about this powerhouse ingredient…let’s get back to how to make this bomb dish!

Stych Photography

It’s really quit simple…add your spices to a bowl (turmeric, cumin, nutmeg, cinnamon) throw in the cauliflower and drizzle with olive oil.  Mix it all up and throw everything on a parchment lined baking pan.  Roast for 30 minutes, flipping cauliflower at the halfway point.  During the last few minutes while the cauliflower is roasting, add butter and garlic to a small saucepan and cook until melted.  Chop dates into small pieces and set aside.  Remove cauliflower from the oven and transfer to a serving bowl.  Drizzle butter/garlic over cauliflower and sprinkle with toasted pine nuts and chopped dates.  There you have it cauliflower lovers, simple and ah-mazing side dish that you can have on your table tonight!!

Stych Photography

 

 

Roasted Cauliflower with Turmeric, Dates & Pine Nuts
 
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Serves: 4
Ingredients
  • 1 head cauliflower, cleaned and chopped into florets
  • 2 Tbsp good quality olive oil
  • 1 Tbsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp kosher salt
  • 2 Tbsp pine nuts, toasted
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 6 large medjool dates
Instructions
  1. Preheat oven to 400 degrees. In a medium bowl add olive oil, turmeric powder, cumin, nutmeg, cinnamon and salt and mix. Add cauliflower and toss to coat.
  2. Line a rimmed baking sheet with parchment paper. Spread cauliflower out evenly on baking sheet. Bake 30 minutes, turning halfway through cooking.
  3. While cauliflower is cooking chop dates into small pieces. Add butter and garlic to a sautee pan until melted.
  4. Remove cauliflower from oven and transfer to a serving dish. Drizzle butter over top, sprinkle with toasted pine nuts and chopped dates.

Turkey Meatloaf

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I’m laughing as I write this because turkey meatloaf really doesn’t sound like it’s the type of meal to get excited about.  We tried playing with the recipe title to make it sound a bit more appealing but decided it is what it is…it’s turkey meatloaf and it’s damn good!

With that being said, you know what is super cool about this damn good turkey meatloaf?  You can get two meals out of one!  Yes, that’s right….make this tonight and tomorrow night you will have dinner covered too.  Although you may need to double the recipe and make two loaves depending on how many mouths you’re feeding.  Anyways, tonights meal is damn good turkey meatloaf straight off the loaf with whatever side you are in the mood for, like roasted veggies or a sweet potato whip.  Tomorrow night you will be dining on meatloaf panini sandwiches.  Yep, throw a big slice of meatloaf in between two pieces of bread and slide a piece of cheese in there so it gets all melty and gooey.  Boom, just like that you have dinner #2.  That’s called a two for one and that’s called WINNING!

So this is a simple recipe that takes very little time to prep.  It consists of sautéed onions, garlic and thyme mixed with organic lean ground turkey, an egg, panko breadcrumbs and a little bit of this and a little bit of that.  We always like to sneak a veggie in the meatloaf so we used grated carrots for this batch, but grated zucchinis are a great add in too…or better yet, use both!

This is a get your hands dirty type of meal prep.  Get your hands in there and mix up the ingredients, but don’t mix too much or your meatloaf will get a little dry.  Form into a rectangle shaped loaf on a parchment lined roasting pan and that’s it.  If you’re a ketchup lover then spread some ketchup over the top before baking, otherwise bake it as is.  Place a pan filled with water on the bottom rack of the oven to prevent the meatloaf from cracking.  Make sure the internal temperature of the meatloaf reaches 160 degrees before removing from the oven.

You can bake this meatloaf earlier in the day if you don’t have time to bake it before dinnertime.  If you bake it earlier, slice it up before serving and reheat the slices in a skillet.  I sometimes prefer it this way because a nice crust forms on the outside of each piece.  Add this into your meal rotation this week and get two bangs for your buck!


Turkey Meatloaf
 
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Serves: 6
Ingredients
  • 1 Tbsp good quality olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp fresh thyme, stemmed and chopped
  • 1½ lbs lean ground turkey
  • 1 egg, beaten
  • 1 Tbsp organic ketchup
  • ¼ C chicken stock
  • ½ C panko breadcrumbs
  • 2 Tbsp worcestershire sauce
  • ⅓ C grated carrots
  • 1 tsp kosher salt
  • ½ tsp cracked pepper
Instructions
  1. Preaheat oven to 325 degrees.
  2. Heat a large sautee pan over medium-low heat. Add olive oil and sautee onions, garlic and thyme for about 15 minutes. Set aside to cool.
  3. In a medium bowl add turkey, egg, ketchup, chicken stock, breadcrumbs, carrots, worcestershire sauce and S & P. Add cooled onion mixture and mix together with your hands - do not overmix!
  4. Line a sheet pan with parchment paper. Drop turkey mixture on the parchment paper and shape into a rectange loaf. Bake for approximately 55 minutes, or until internal temperature reaches 160 degrees on a meat thermometer.
**Note - Place a pan of water on the rack below the meatloaf in the oven to keep meatleaf from cracking.

Simple Shrimp Tostadas

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Talk about an easy peasy dinner that literally takes minutes to make and is so deliciously yum and guess what???  It’s also super healthy!!  Yay!!  We are obsessed with all things tacos or tostadas, I mean, how can you not be?  But how can a tostada be healthy you ask?  Well, allow us to introduce you to the BAKED (not fried) tostada with black beans, beautifully sauted shrimp, fresh avocado, tomatoes, cilantro and jalapeños!  That’s IT guys.  Oh yea, you can also top them with a little greek yogurt (or sour cream if you want) but we like to use greek yogurt because it’s healthy and practically tastes the same.  Squeeze a little fresh lime on these cute little guys and you are good to go!  You may already know how we feel about fresh citrus.  If you don’t know, we love it!!  It’s the perfect way to wake up a meal…you will be amazed at what a little pinch of fresh citrus will do to a recipe.  Amazing!  Try it!  Hopefully you will add these to your list of recipes to make in the very near future.  Easy and delicious!


Simple Shrimp Tostadas
 
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Serves: 4-6
Ingredients
  • 8 corn tortillas
  • 2 Tbsp olive oil + 1 tsp
  • 1½ lb wild large shrimp, shelled and deveined
  • 1½ C chopped kale or romaine lettuce
  • 1 can black beans, rinsed and drained - can also use refried beans if you prefer
  • 2 roma tomatoes, seeded and chopped
  • 1 jalapeno pepper, sliced thin
  • 1 large avocado, chopped - use two if you love avocado like we do!
  • ½ C cilantro, chopped
  • 2 limes, cut into wedges
  • ⅓ C 0% greek yogurt or sour cream
  • kosher salt
Instructions
  1. Preheat oven to 400 degrees. Lightly brush the 2 Tbsp of olive oil on both sides of corn tortillas and place on sheet pan. Cook 4-5 minutes, flip and cook the other side 4-5 minutes.
  2. Preheat large skillet over medium high heat. Add 1 tsp of olive oil in skillet. Season both sides of shrimp with kosher salt. Sear shrimp for approximately 2 minutes per side. Remove from heat.
  3. Assemble tostadas - we like to smash the beans slightly before so they don't fall off of the tostada. Spread beans on the base of the tostada. Add chopped lettuce, tomatoes, avocado, jalapeno, shrimp and cilantro. Top with a dollap of freek yogurt or sour cream and squeeze a lime or two over the top.
*Other optional ingredient toppings - black olives, corn, bell peppers, salsa, cotija cheese. Get creative and use ingredients you love!

Gnocchi with Butternut Squash & Kale

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I can remember growing up making homemade gnocchi with my Nana.  Cooking with her is one of my favorite childhood memories, it was our special time together doing what we both loved to do.  The hours spent growing up in an Italian kitchen with my Nana and my Mom are priceless, I learned to appreciate the process of cooking with real food.  Just the taste of a dish we used to make together like gnocchi brings back the  most vivid memories that I feel so blessed to have experienced.  Cooking with others and creating a meal together is priceless, food really has a remarkable way of bringing family, friends and strangers together.  It’s something so simple but so special.  Our hope through this blog is that we are inspiring you to spend more time in the kitchen cooking with real food.  These are special moments that you can create with your own children, grandchildren, family and friends that they will look back on with fond memories and remember as well.  Okay, just had to share that little message because we both are so passionate about the food that we create and pass on to all of you!

Now…on to this bomb dish!  We did not make this gnocchi from scratch but that’s okay, it still tastes amazing.  This is really a one dish dinner since we threw kale and butternut squash in the mix.  Any good gnocchi must have fontina cheese sprinkled on top, I mean it’s just a requirement.  The butternut squash brings such a creamy and sweet texture and the kale really balances everything out.  Do not skip the red pepper flakes, the added hint of heat is an unexpected twist that is a huge part of making this dish irresistible.

If you aren’t familiar with gnocchi, they are cute little potato dumplings that literally melt in your mouth.  There are tons of different ways to serve gnocchi from tossing them with a simple marinara sauce to adding them to soup, to creating a dish like this with veggies. My guess is once you make this recipe you will  fall in love with gnocchi as well.  Taking just 35 minutes to serve up you can have this on your table for dinner tonight!


Gnocchi with Butternut Squash & Kale
 
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Serves: 6 as a side dish , 4 as a main dish
Ingredients
  • 3 C cubed butternut squash, peeled and seeded and cut into ½ inch chunks
  • 1 Tbsp melted unsalted butter
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh sage
  • ¼ tsp red pepper flakes
  • ½ tsp kosher salt
  • 1¼ C low-sodium chicken broth
  • 8 C kale, stemmed and chopped
  • 1 16 oz package mini gnocchi
  • 1 C grated fontina cheese
Instructions
  1. Preheat oven to broil. a large skillet with high sides melt butter over medium heat. Add chopped squash and cook, stirring occasionally for 12 minutes, or until softened and slightly golden. Add garlic, sage and red pepper and cook for an additional 2 minutes.
  2. Add chicken broth and bring it to a simmer. Add kale, gnocchi and salt and stir to coat. Cover and cook for 5 minutes. Remove lid and add ¼ C fontina cheese. Transfer mixture to a casserole pan. Top with remaining cheese and broil for 3-5 minutes, until cheese begins to turn golden and bubbly.