INGREDIENTS
1 tbsp
olive oil
1 cup
butternut squash, cut in ½ inch cubes
2 cloves
garlic, minced
1 tsp
chopped fresh sage sage
1/8 tsp
red pepper flakes
1/2 cup
chicken broth
3 cups
kale, stems removed, roughly chopped
16 oz
gnocchi
1/4 cup
Parmesan cheese