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butternut squash

Gnocchi Soup with Butternut Squash and Kale

March 14, 2021 by Marisa 12 Comments

Gnocchi Soup with Butternut Squash and Kale

This Gnocchi Soup with Butternut Squash and Kale is one big warm hug in a bowl. It’s a meatless soup chock full of cubed butternut squash, kale, tinned tomatoes, fennel, and mini potato gnocchi.

Although made with chicken broth, you can substitute with any vegetable broth of your choice. And, you’ll have a perfectly delicious vegetarian or even vegan soup.

Two white bowls filled with gnocchi soup and sprinkled with kale.

If you’re looking for a hearty meatless soup then look no further than this chunky vegetable soup with mini potato gnocchi. And it’s without half-and-half or any other type of cream.

It’s a soul-satisfying winter soup that’s become a true family favourite and so so easy to make. Especially when you have pre-packaged store bought gnocchi on hand.

These store bought gnocchi are perfect in this soup as they hold their shape without getting mushy.

And, should you have any leftovers, it refrigerates beautifully while keeping the gnocchi firm.

Bowls of chopped butternut squash, chopped kale, tinned tomatoes, fennel, onions and garlic.

Ingredients for Gnocchi Soup with Chicken Broth

  • Mini gnocchi – Sold pre-packaged in the pasta section of your local grocery store.
  • Chicken Broth – Or vegetable broth. Look for low sodium broth so you can control the salt intake.
  • Kale – First remove the tough rib part of the kale then wash, spin dry and chop finely.
  • Butternut Squash – You will only need 2 cups of peeled and diced butternut squash for this recipe. But go ahead and cut the whole butternut squash. Then simply measure out the quantity needed for your soup and freeze the rest for future use.
  • Fennel – I usually use the stems and fronds of a fennel bulb for soups. However, you can easily substitute with celery instead.
  • Tinned diced tomatoes – Sold in 14 ounce tins. You can substitute with tinned cherry tomatoes or an equal amount of fresh diced tomatoes.
A red dutch oven filled with raw butternut squash, fennel, onions, garlic and tinned tomatoes.
Sautéed butternut squash, onions, fennel and kale in a red dutch oven.

How To Make Gnocchi, Butternut Squash and Kale Soup

Step One: Heat the oil in a large stock pot or dutch oven.

Add in the butternut squash, tomatoes, fennel, onions, garlic and a dash of salt and pepper.

Step Two: Sauté the veggies, while stirring occasionally, for about 10 minutes or until the butternut squash is fork tender.

Stir in the chopped kale and sauté for another 2 minutes or until wilted.

Pouring chicken broth over sautéed veggies in a red dutch oven.
A large red pot with freshly cooked vegetable soup with a silver ladle in the bowl.

Step Three: Pour in some of the chicken broth and stir well to release the caramelized bits around the cooked veggies. Then pour in the remaining chicken broth and stir well.

Step Four: Cover with a lid and bring to a boil. Then lower the heat, stir in the gnocchi and cook according to package instructions.

Be sure to stir the gnocchi well so that they don’t stick to the bottom of the pot.

A red dutch oven filled with a steaming vegetable and gnocchi soup.

To serve, ladle the gnocchi and vegetable soup into bowls and garnish with some freshly chopped kale and top with grated cheese if you wish.

Or simply omit the cheese for a dairy free version.

Butternut squash soup with kale and mini gnocchi in a red ceramic pot.

Will Gnocchi Get Soggy in a Soup?

Store bought, pre-packaged potato gnocchi are far firmer than the homemade fresh gnocchi and hold up well in a soup without getting mushy or soggy. That’s the reason I always use the ones sold at my local supermarket when making this vegetarian gnocchi soup recipe.

They’re also wonderful to have on hand in your pantry for those days when you crave a quick and hearty soup for busy weeknights.

How to Reheat Gnocchi Butternut Squash and Kale Soup

Any leftover gnocchi soup can quickly and easily be reheated in the microwave for a few minutes.

You can also reheat this soup on your stove top or oven.

However, when reheating in the oven or stove top, make sure there’s enough liquid in the pot. Because, as the soup chills in the fridge, the gnocchi will thicken the soup. And, you’ll want to make sure there’s enough liquid in the soup so it doesn’t scorch.

It’s that simple!

Gnocchi Soup with Butternut Squash and Kale

If you’re into easy and flavourful soups during cold winter days you may also want to try an Italian stracciatella soup with cute little meatballs that both kids and grownups adore!

Happy Cooking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Two white bowls filled with gnocchi soup and sprinkled with kale.
Print Recipe
5 from 7 votes

Gnocchi Soup with Butternut Squash and Kale

Mini gnocchi soup recipe filled with chunky butternut squash, kale, fennel and tomatoes. This Italian vegetable soup is so easy to put together and packed full of delicious goodness!
Prep Time30 mins
Cook Time30 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Butternut Squash, Gnocci Soup, Kale
Servings: 6
Calories: 291kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups diced butternut squash
  • 14 ounce can diced tomatoes
  • 1 cup chopped fennel or celery
  • 1 small chopped onion
  • 2 garlic cloves, minced
  • dash salt and pepper
  • 4 cups chopped kale
  • 8 cups chicken broth or vegetable broth
  • 500 grams mini potato gnocchi

Instructions

  • Heat the extra virgin olive oil in a large stock pot or dutch oven on medium-low heat.
  • Add in the butternut squash, tomatoes, fennel, onions, garlic and a dash of salt and pepper.
  • Sauté the vegetables for about 10 minutes while stirring occasionally, till the butternut squash is fork tender.
  • Stir in the chopped kale and sauté for another 2 minutes, till wilted.
  • Add in the chicken stock a little at a time, while stirring well to release the caramelized bits around the cooked veggies.
  • Cover the pot with a lid and bring to a boil.
  • Reduce the and add in the gnocchi. Stir well, while taking care that they don't stick to the bottom of the pot.
  • Cook according to package directions which is usually 2 minutes.
  • Plate and serve with a sprinkle of finely chopped kale and Parmigiano Reggiano cheese if desired.

Nutrition

Calories: 291kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Sodium: 499mg | Potassium: 860mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9520IU | Vitamin C: 72mg | Calcium: 151mg | Iron: 5mg

 

 

Filed Under: Soups Pasta Sauces Tagged With: butternut squash, gnocchi, kale, soup

Butternut Squash Paccheri Pasta Bake

October 8, 2020 by Marisa 30 Comments

Slicing and serving a baked pasta with butternut quash

This elegant Butternut Squash and Paccheri Pasta Bake will take centre stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

Butternut Squash Paccheri Pasta Bake

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine.

It featured a baked pasta dish made with peas and mint which greatly resembled a cake.

I’ve made a few changes to the recipe. Mainly I replaced the peas with some seasonal, sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese, I replaced it with freshly grated Asiago cheese. It’s a wonderful cow’s milk cheese and it melted beautifully in the silky smooth sauce. The aromas in this oven baked pasta dish are simply wonderful!

This deep dish pasta is fairly easy to put together but does require a few simple steps. They’re quite easily achievable, I might add.

And, will have your guests thinking you’ve laboured all day but you and I know differently!

How to Roast Butternut Squash for Paccheri Pasta Bake

Diced butternut squash on parchment paper.

First peel, chop and prep the butternut squash.

  • Chop the butternut squash into half inch cubes.
  • Place the chopped squash on a parchment lined baking sheet.
  • Toss together with a drizzle of olive oil and salt and pepper to your taste.
  • Spread out in one single layer and bake in a preheated oven at 400 degrees F for about 20 minutes or till fork tender.

While the butternut squash bakes you can start on the creamy cheese sauce.

A blue and white bowl filled with diced and roasted butternut squash.

How to Make an Italian Creamy Cheese Sauce

  • Melt a 1/4 cup of butter in a large sauce pot and over medium heat.
  • Add in the all purpose flour and cook while whisking for 2 minutes. 
  • Slowly whisk in the milk.
  • Reduce the heat slightly and let the sauce simmer til thickened, for about 20 minutes. Whisk often so the sauce doesn’t stick to the bottom of the pot.
  • Remove the sauce pot from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
  • Whisk in the lightly beaten egg and season with salt and pepper to your taste.
  • Cover the sauce pot to keep warm and set aside while you cook the pasta.

A creamy cheese sauce in a silver stock pot.

PREP YOUR SPRINGFORM PAN BEFORE BAKING

While I was tempted at first to line my springform pan with parchment paper for easier release of this pasta dish recipe, I’m glad I didn’t.

This simple technique of first buttering the pan, and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much. In every single slice!

There won’t be any fighting for the crusty end pieces with this dish for sure!

A springform pan greased with butter and sprinkled with parmesan cheese.

  • Cook and drain the pasta.
  • In a large bowl, toss the pasta with the roasted butternut squash, arugula, parsley and rosemary.
  • Stir in the cheese sauce until well combined.
  • Transfer half of the pasta mixture into the prepared springform pan.

A springform pan filled with a pasta cheese mixture.

How to assemble the Paccheri pasta with ricotta

  • Mix together the ricotta and lemon zest in a small bowl.
  • Spoon half of the ricotta lemon mixture over the pasta.
  • You can either spread the ricotta mixture over the pasta or leave it dotted, as in the photo below.

Layering past, butternut squash and cheese in a springform pan.

  • Top with the remaining pasta mixture while spreading it out evenly.
  • Spoon the remaining ricotta mixture over the second layer of pasta.
  • Sprinkle the top with 1/3 cup of grated Parmesan cheese.

Assembled pasta and butternut squash recipe in a round springform pan.

  • Place the springform pan over a baking sheet (this will avoid any mess from the juices leaking out of the bottom of the springform pan).
  • Bake in a preheated oven at 375 degrees F, for about 45 minutes.
  • Or, until the top is golden brown and crispy.

Oven baked butternut squash and paccheri pasta on a parchment lined serving tray.

  • Let the baked pasta dish cool for about a half hour before releasing from the pan.
  • Then run an off set spatula or butter knife around the inside edges of the springform pan to remove any sticky areas and carefully release the pasta from the pan.
  • Cut into wedges and serve while still warm.

This deep dish pasta recipe will serve 6 to 8 people depending on the size of each serving.

Butternut squash and paccheri pasta bake with one slice cut and ready to serve.

So, if you have a birthday coming up soon and you love a meatless pasta dish once in a while, then this vegetarian paccheri pasta recipe is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

This post was originally published Oct 27, 2017 and republished October Oct 8, 2020 with new photos and content.

Butternut Squash Paccheri Pasta Bake
Print Recipe
5 from 1 vote

Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.
Prep Time1 hr
Cook Time45 mins
Resting time30 mins
Course: Pasta
Cuisine: Italian
Keyword: Baked pasta, Butternut Squash Pasta
Servings: 8 servings
Calories: 535kcal
Author: Marisa

Equipment

  • 9 inch springform pan for easy release or any other deep dish baking pan.

Ingredients

FOR ROASTING THE BUTTERNUT SQUASH

  • 4 cups diced butternut squash
  • olive oil for drizzling over butternut squash

FOR THE CREAMY CHEESE SAUCE

  • 1/4 cup unsalted butter plus more for greasing the pan
  • 1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
  • 1/4 cup all purpose flour
  • 1 litre milk I used 3.5 % full fat milk
  • 1 cup grated Asiago cheese
  • 1 large egg lightly beaten
  • fine sea salt or kosher salt to your taste
  • freshly ground pepper to your taste

TO ASSEMBLE THE PASTA

  • 500 grams paccheri pasta or rigatoni
  • 4 cups baby arugula roughly chopped
  • 1 cup chopped fresh parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 1 cup ricotta cheese
  • 1/2 teaspoon grated lemon zest

Instructions

ROASTING THE BUTTERNUT SQUASH

  • Preheat oven to 400 degrees F.
  • Place the chopped butternut squash on a parchment lined baking sheet.
  • Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
  • Set the cooked butternut squash aside while continuing with the rest of the recipe.

CREAMY CHEESE SAUCE

  • In a large saucepan, melt 1/4 cup of the butter over medium heat.
  • Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
  • Slowly whisk in the milk.
  • Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
  • Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
  • Whisk in the lightly beaten egg and season with salt and pepper.
  • Cover the saucepan to keep warm and set aside while you cook the pasta and prep the springform pan.

PREPPING THE PAN

  • Butter a 9 inch springform pan with softened butter.
  • Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.

COOK THE PASTA

  • Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
  • Drain the pasta and transfer to a large bowl.

ASSEMBLING THE DEEP DISH PASTA

  • Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
  • Stir in the cheese sauce until well combined.
  • Preheat the oven to 375 degrees F.
  • Transfer half of the pasta mixture to the prepared springform pan.
  • In a small bowl, mix together the ricotta cheese and lemon zest then spoon half of this mixture over the pasta.
  • Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
  • Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown and crispy.
  • Let the baked pasta rest for about 1/2 hour then run a knife alongside the inside of the pan before releasing the pasta from the pan.
  • Cut into wedges and serve.

Nutrition

Calories: 535kcal | Carbohydrates: 66g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 367mg | Potassium: 677mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8982IU | Vitamin C: 26mg | Calcium: 477mg | Iron: 2mg

 

Filed Under: Soups Pasta Sauces Tagged With: butternut squash, cheese, pasta, supper

Easy Roasted Turkey Roulade

November 18, 2016 by Marisa 22 Comments

Easy Roasted Turkey Roulade

Easy Roasted Turkey Roulade with butternut squash, kale and spicy Italian sausage makes a crowd-pleasing elegant meal for Thanksgiving or any special occasion.

Easy Roasted Turkey Roulade

I have a confession to make! I’ve never cooked a whole turkey and I really don’t know why, except maybe to say that I find it a little bit intimidating to cook a whole bird. I know…crazy right!

Mostly though, my family prefers white meat and if you do as well then you’ll appreciate how easy it actually is to make a turkey roulade such as this one.

Aside from being far easier to prepare, it’s also much healthier and made even more so by omitting the skin. But, I’ll have you know that there is no skimping on flavor here. This delicious turkey roulade is packed full of nutrient dense vegetables such as kale and butternut squash and livened up with some spicy Italian sausage.

For some aromatic allure I’ve added fragrant rosemary and sage to both the stuffing and the organic chicken broth.

Easy Roasted Turkey Roulade

My intent was to make this recipe more of a step by step tutorial for beginners. However, daylight savings time had other plans for me. I was quickly losing some valuable natural lighting here. But at least I get to show you how a butterflied turkey breast looks like.

Purchasing a deboned, skinless and butterflied turkey breast really simplifies the whole process. All I did was lay it out between two sheets of saran wrap and pounded the meat with a meat mallet to about 1/2 inch thickness. I then spread the stuffing onto the turkey breast to about 1 inch from the borders. Rolled it up…tied it up…and voila!

Here you have a succulent rolled up Easy Roasted Turkey Roulade!

Easy Roasted Turkey Roulade

The key to having a moist and tender meat is to baste the turkey every 15 minutes with the chicken broth.

Easy Roasted Turkey Roulade

You will be rewarded with a delicious, mouthwatering meal and will make you wish that you had doubled the recipe!

Easy Roasted Turkey Roulade

Buon Appetito!

Easy Roasted Turkey Roulade
Print Recipe
No ratings yet

Easy Roasted Turkey Roulade

Easy Roasted Turkey Roulade with butternut squash, kale and spicy Italian sausage makes an elegant meal just perfect for any special occasion.
Course: supper
Cuisine: Italian
Servings: 4
Author: Marisa

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 1 garlic clove minced
  • 1 cup diced butternut squash
  • 2 cups chopped kale
  • 1 teaspoon fresh sage chopped (plus a few whole sprigs for pan)
  • 1 teaspoon fresh thyme plus a few whole sprigs for pan
  • salt and pepper to your taste
  • 8 ounces spicy Italian sausage casing removed (about 1 cup measure)
  • 1 2 1/2 pounds skinless turkey breast, bones removed and butterflied
  • 2 cups sodium reduced, organic chicken broth

Instructions

  • LETS MAKE THE STUFFING
  • Heat the olive oil in a large skillet and sauté the onions for a few minutes till the onions are soft.
  • Add in the garlic, butternut quash, kale, the fresh sage, thyme and sprinkle with salt and pepper.
  • Stir the vegetable mixture and continue to sauté for about 5 minutes or till the butternut squash is soft and the kale has wilted.
  • Set aside while you prepare the turkey breast.
  • Preheat oven to 375 degrees F.
  • Place the butterflied turkey breast between 2 sheets of saran wrap and pound the meat with a meat mallet to about a half inch thickness.
  • Add the sausage to the vegetable mixture and stir very well until evenly combined, then spread this over the turkey breast to about one inch off the border.
  • Starting at the shorter end, roll the turkey breast tightly together and tie with 4 equal pieces of butcher's twine at one inch intervals and one longer piece along the length of the stuffed turkey.
  • Sprinkle the turkey breast lightly with salt and pepper.
  • Place the stuffed turkey in a shallow oven proof pan (I used the same skillet in which I cooked the vegetables.)
  • Pour in 3/4 cup of chicken broth into the pan with a few springs of fresh sage and thyme.
  • Cook the turkey breast for about 1 hour and 10 minutes or until an instant-read digital thermometer reaches 155 degrees F.
  • Baste the stuffed turkey every 15 minutes with the remaining chicken broth so that the meat does not dry out and retains moisture.
  • When ready, transfer the stuffed turkey breast onto a cutting board and slice into 3/4 inch slices.
  • (mine yielded 12 slices)
  • Place the slices onto a serving platter.
  • Strain the pan juices through a fine sieve and pour the juices over the sliced turkey breast.
  • Serve while still warm.

 

 

 

Filed Under: Meat & Poultry Tagged With: butternut squash, holiday, Italian, kale, roast, sausage, supper, Turkey

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