Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Butternut squash gnocchi à la Grenobloise topped with Parmesan and kale
2023-09-01
https://www.metro.ca/userfiles/image/recipes/gnocchi-courge-12188.jpg
PT35M
PT45M
PT1H20M
Quarter and deseed squash. Spread wedges on a baking sheet, season with salt and pepper, and brush with half the olive oil. Bake at 175 °C (350 °F) on the baking sheet for about 1 h 15 min or until wedges are nicely softened.Remove from the oven and let cool slightly. Peel and purée squash using a masher while squash is still hot.Add the egg and Parmesan, stirring well using a wooden spoon. Then add the flour while stirring. You may need to add more flour, depending on how humid your purée is. Divide dough into 4 pieces.Flour a flat surface and roll out one of four pieces of dough in small rolls, about 1.5 cm in diameter. Cut rolls into approximately 2 cm long pieces. Set aside gnocchi on a floured baking sheet. Repeat process until all your dough is cut into gnocchi. Set aside.Remove and discard kale stems. Cut kale leaves in two or three pieces each. In a large non-stick skillet, pour remaining olive oil and heat at very high heat. Add kale leaves, season and add a bit of water to wilt leaves. Allow to cook until tender (about 10 minutes). Set cooked kale aside and clean skillet.In the meantime, bring a very large pot of salted water to a boil. Once water is boiling, poach gnocchi for about 2 minutes, one large handful at a time. Remove gnocchi and place on a previously oiled baking sheet.In the large skillet, place and froth butter at very high heat. Add gnocchi and brown them on both sides. Once both sides are golden, add capers and lemon zest. Season adequately and add lemon juice as well as kale at the last minute, right before plating in deep pasta dishes. Top with a couple of turns of the pepper grinder and Parmesan, to taste.Source: Martin Juneau
4
5
3
5
5
600 g butternut squash (otherwise: acorn squash or pumpkin), i.e., 2 small butternut squashes or 1 medium-sized squash
50 mL olive oil
1 whole egg
50 g grated Parmesan (plus a little extra as a garnish)
250-300 g all-purpose flour (or more, if needed)
1 bunch kale
50 g butter
50 mL capers
1 Lemon, zested and juiced
salt and pepper, to taste
Butternut squash gnocchi à la Grenobloise topped with Parmesan and kale
4
Main course
0:35
Preparation
0:45
COOKING
1:20
TOTAL TIME
Ingredients
-
600 g
butternut squash (otherwise: acorn squash or pumpkin), i.e., 2 small butternut squashes or 1 medium-sized squash
-
50 mL
olive oil
-
1
whole egg
-
50 g
grated Parmesan (plus a little extra as a garnish)
-
250-300 g
all-purpose flour (or more, if needed)
-
1 bunch
kale
-
50 g
butter
-
50 mL
capers
-
1
Lemon, zested and juiced
-
salt and pepper, to taste
Preparation
Quarter and deseed squash. Spread wedges on a baking sheet, season with salt and pepper, and brush with half the olive oil. Bake at 175 °C (350 °F) on the baking sheet for about 1 h 15 min or until wedges are nicely softened.
Remove from the oven and let cool slightly. Peel and purée squash using a masher while squash is still hot.
Add the egg and Parmesan, stirring well using a wooden spoon. Then add the flour while stirring. You may need to add more flour, depending on how humid your purée is. Divide dough into 4 pieces.
Flour a flat surface and roll out one of four pieces of dough in small rolls, about 1.5 cm in diameter. Cut rolls into approximately 2 cm long pieces. Set aside gnocchi on a floured baking sheet. Repeat process until all your dough is cut into gnocchi. Set aside.
Remove and discard kale stems. Cut kale leaves in two or three pieces each. In a large non-stick skillet, pour remaining olive oil and heat at very high heat. Add kale leaves, season and add a bit of water to wilt leaves. Allow to cook until tender (about 10 minutes). Set cooked kale aside and clean skillet.
In the meantime, bring a very large pot of salted water to a boil. Once water is boiling, poach gnocchi for about 2 minutes, one large handful at a time. Remove gnocchi and place on a previously oiled baking sheet.
In the large skillet, place and froth butter at very high heat. Add gnocchi and brown them on both sides. Once both sides are golden, add capers and lemon zest. Season adequately and add lemon juice as well as kale at the last minute, right before plating in deep pasta dishes. Top with a couple of turns of the pepper grinder and Parmesan, to taste.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
