Gnocchi with Butternut Squash and Kale

Food Network Magazine deserves kudos for being responsive to its readership. They have begun providing nutritional information for a number of the recipes they print each month. While this isn't my sole criterion, because I prepare meals for a diabetic, I am always interested in keeping a balance between grams of carbohydrates, fat, protein, and fiber. I also pay attention to the sodium since both of us tend to salt our food. In the October issue in the "Weeknight Cooking" section, I found this recipe for a favorite pasta that was relatively low in calories, high in fiber, and sure to be tasty. If you try to prepare meatless meals once or twice a week, this one's for you.

Serves 4
2 tbs unsalted butter
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch pieces
3 cloves garlic, thinly sliced
1 tbs roughly chopped fresh sage
1/4 tsp red pepper flakes
Kosher salt
1 1/4 cups low-sodium, fat free chicken broth
1 bunch kale, cleaned, stemmed, and roughly chopped (about 8 cups)
1- 17.5 oz package gnocchi (I ussed spinach gnocchi, which increased the fiber slightly)
3/4 cup freshly grated parmesan or pecorino romano cheese

Melt 1 tbs 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 tsp salt and cook until the garlic is soft, about 2 minutes more. 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 frozen gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup of the cheese and the remaining 1 tbs butter. Sprinkle the top with the remaining cheese and transfer to the broiler. Cook until golden and bubbly, about 3 minutes.
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TASTE NOTES
Another great 1- pan meal with the bonus of leftovers that tasted even better reheated. I was afraid the kale would overwhelm the dish, but when it cooked down, it was perfect. I used a whole, small butternut squash because I adore this winter vegetable. I strongly recommend that you not omit the red pepper flakes. I was tempted to, but was happy I did not. The dish needs this little bit of heat. I'm not one who eats fiery food, but I very much enjoyed the addition of the red pepper. DSO asked where the meat was the first night, but happily gobbled down his portion. This is a terrific weeknight meal that you can feel a bit virtuous eating--so virtuous that you may want to pour a lovely glass of pinot noir to enjoy with it.