In my quest to try every one-dish recipe I can get my hands on, I gave this one, gnocchi with squash and kale from the Food Network magazine, a try last week. Gnocchi is one of those pastas I always enjoy in restaurants but it never occurs me make them at home. This is definitely a non-traditional recipe, where the pasta is soaks up the cooking liquid, rather than being boiled separately and added. First you saute onion, garlic, sage, red pepper flakes and the squash in butter. Add chicken broth and let it cook a little longer until it simmers. Then add kale, stirring until it wilts. Bring to boil. Add the gnocchi, stir, and cook for another five minutes. Once most of the liquid is absorbed and pasta is soft, sprinkle some parm cheese on dop and broil it in the pan for a minute or two until golden brown. The squash and the gnocchi were nice combo and similar texture. I should have chopped my kale into smaller pieces. Next time! Click here for recipe from Food Network mag. — Angela M.