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.

Skillet Gnocchi with Butternut Squash and Kale Pesto


Kale Pesto:

2 cups chopped kale leaves
2 Tbsp fresh lemon juice
2 Tbsp grated Parmesan cheese
11/2 Tbsp chopped walnuts
1 clove garlic, minced
2 Tbsp canola oil


11/2 cups frozen pre-cut (1-inch cubes) butternut squash, thawed
1 small red onion, finely chopped
1 package (16 oz) prepared whole grain gnocchi
1 cup kale leaves, cut into fine strips


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 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.

Yield: 6 servings. Serving size: 1 cup gnocchi.

*Recipe and image courtesy of CanolaInfo.org.*