I finally come out of the funk of hormones and a new family schedule. I think I have it figured out. Just the schedule part, I don't have the rest figured out yet. Let me know if you have any mothering secrets.
So I am out of the funk and I have finally started cooking more. I have to say we all are feeling better about it. I found this recipe in my Food Network Magazine. It is a dish that can be made in 20 minutes. It was much faster than I expected. And way more delicious than I expected. Seriously, it has been about 10 days since I made this and my mouth still waters looking at the picture.
My husband doesn't really like cooked greens, but he rated this, "Eat monthly" - not bad for someone who doesn't really love butternut squash or cooked Kale! I could eat it weekly.
I did make my own gnocchi because I wanted to see how hard it was. It was fun, but time consuming. If you are interested in making it, I made this recipe the day before - that way you aren't in the kitchen all day.
Gnocchi with Kale and Butternut Squash
adapted from Food Network Magazine
2 tbsp unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tbsp roughly chopped fresh sage, or 1 tsp ground dried sage
1/4 tsp red pepper flakes
1 1/4 cups low-sodium chicken broth
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi (or about 1/2 the recipe linked above)
3/4 cup grated parmesan or pecorino romano cheese
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3-5 minutes.