Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Add the cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil.

Step 3

Roast the squash for about 25 minutes or until easily pierced with a fork.

Step 4

Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside.

Step 5

Meanwhile, saute the shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes.

Step 6

Add in thyme and sage and saute for an additional 2-3 minutes.

Step 7

Add to a blender with the cooked squash, milk, red pepper flakes, and salt (starting with 1 ½ cups of milk and adding more as needed to thin out the sauce).

Step 8

Blend until completely smooth, about 1 minute.

Step 9

Add to a pot on the stove and mix in the parmesan.

Step 10

In the same pan you used to cook the shallot, add the kale, final tablespoon of minced garlic, and 1 tablespoon of olive oil.

Step 11

Saute until the kale has wilted.

Step 12

Add the cooked gnocchi and kale to the sauce and stir to combine.

Step 13

Top with fresh grated parmesan and enjoy!