With Sautéed Butternut Squash & Rapini
This recipe is another simple and quick recipe that you can cook.
In this recipe, rapini and butternut squash are sautéed with gnocchi, then tossed with dried cranberries and toasted hazelnuts.
Commonly, you can serve gnocchi with a variety of sauces and toppings. And with this recipe, you will pair gnocchi with sautéed butternut squash and rapini that you will surely like.
The sweetness of butternut squash in this dish combined with the slight bitterness that comes along with a bite of the rapini blend the flavors in this dish oh-so-perfectly on a fall day.
It’s an easy recipe that cooks in one pan, but the moment you take a bite, you will crave for more and you will add it to one of your favorites. This recipe will blow you away in the kitchen now.
This Gnocchi with Sautéed Butternut Squash & Rapini will make you feel that way about yourself.
The entire recipe cooks in one skillet, including the gnocchi. It’s packed with flavors, no extra sides required.
It was a cool sensation, and you can’t wait to try it and experience it!
Gnocchi with Sautéed Butternut Squash & Rapini
- 16 ounces Vegan Gnocchi
- ¼ cup Vegan Butter divided
- ¼ cup Hazelnuts roughly chopped
- 4 cups Butternut Squash 1/2" cubes
- 1 bunch Rapini (Broccoli Rabe) trimmed and cut into 2" pieces
- ¼ cup Fresh Parsley chopped
- 1 tablespoons White Balsamic Vinegar
- ½ cup Cranberries dried
- COOK gnocchi in boiling water until they float to the surface approximately 3 to 4 minutes. Reserve 1/2 cup pasta water. Drain gnocchi and set aside.
- Add 1 Tbsp vegan butter to a large nonstick skillet over medium heat. Once melted, add chopped hazelnuts and cook until fragrant and lightly browned, 3 to 4 minutes. Remove nuts and set aside.
- Return the skillet to medium-high heat with remaining vegan butter. Sauté butternut squash and rapini with a pinch of salt and pepper, stirring occasionally, until butternut squash is fork-tender and vegetables are well browned approximately 6 minutes.
- Add the gnocchi to the skillet with the vegetables and cook, tossing occasionally, until browned in places, 4 to 6 minutes.
- Add reserved pasta water and white balsamic vinegar to the skillet and cook until most of the water evaporates, less than 1 minute.
- Add the dried cranberries to the skillet and toss. Cook until just heated through, 1 to 2 minutes. Remove from heat and add the chopped parsley.
- Toss to combine, then top with toasted hazelnuts before serving.