Gnocchi has always been a special kind of comfort food for me.
When my previous marriage was failing and I was too scared to admit it, I worked off my anxiety in the kitchen. My inner Italian grandma came out and I was all about making homemade pizza, pasta, ravioli, and gnocchi. My favorite to make, though, was the gnocchi. The simple pattern of rolling the dough into a rope, chopping it into puffy little "pillows" and rolling them off the tines of a fork was soothing for me. I was able to relax as I watched the gnocchi dance around the bottom of the pot of boiling water until they finally made their way up to the top and began to float.
Dousing my homemade potato dumplings in pesto and curling up on the couch to watch reruns of Sex And The City while my ex worked late, was one of my favorite ways to ignore the pangs of loneliness and suspicion. Those doughy little puffs of potato and flour were capable of making me forget any sort of pain I may had been experiencing.
Over a year later, I found myself at a restaurant in Florence with my old roommate and dear friend, Danielle. We typically did not go out to dinner because neither of us had much money. We usually chose to stay in for dinner or perhaps go out for apertivo (at many bars, in the evening, you can buy one glass of wine and get access to a full buffet of food for free). Going out to dinner was a rare treat and was definitely reserved for special occasions. The occasion this night was bittersweet, though: It was my last night in Florence before coming back to the states.
I was so excited to finally be going to this little restaurant in Piazza Santo Spirito- I had walked by it so many times before and admired the warmth and beauty of this little family-owned osteria. I was also grief-stricken because this would be the last time Danielle and I would be able to talk about life, men, and the little things that happened throughout our days. It would be the last time I would be able to walk through the streets of Florence and take in all of the little nooks and crannies of this town that I loved. It would be my last authentic Italian meal for an indefinite period of time. I was thrilled to be there but I was holding back tears all evening long. I ordered the gnocchi that night and every doughy bite helped me forget that I had an early train to the airport the next morning. That night was all about celebrating, eating gnocchi and vowing to come back as soon as I could.
I didn't have gnocchi again until I finally made it back to Florence this last September. Before we flew to Barcelona, I was beginning to feel that familiar homesickness for Florence settling in. For our last meal in my favorite town, I again ordered the gnocchi. Again, it proved to be the champion of comfort foods.
When we returned home, I started making gnocchi again. It might be the change of the seasons that has me craving heavier comfort foods. It might be because I'm still homesick for Florence. It might be because that last bowl I had there was so incredibly perfect. Whatever the reason, gnocchi is back in my life and I couldn't be happier.
This recipe uses some of the homemade gnocchi I shared with you last week and it combines that gnocchi with butternut squash, kale and tofu chèvre to make a super hearty casserole. It's a complete one dish meal: protein from the tofu chèvre, starch from the gnocchi and with the squash and kale, you've got your veggies covered! Not only is it delicious, but it has "Autumn" written all over it. This gnocchi casserole is perfect for this time of year, whether you need comfort or not.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 5 cups cubed butternut squash
- 3/4 cups + 3 tablespoons vegetable broth, divided
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried sage
- a few dashes of smoked paprika
- a few dashes of nutmeg
- salt and pepper to taste
- 6 cups packed chopped kale, stems removed
- 3 cups prepared gnocchi (or 1 12oz package of store-bought vegan gnocchi)
- 1/2 recipe of tofu chèvre
Instructions
- Preheat oven to 350. Lightly grease (or spray with olive oil) a 9x13 casserole dish. Set aside.
- In a large shallow saucepan, heat the olive oil over medium heat for about one minute. Add the onion and cook for a few minutes, stirring as needed. Add the garlic and cook for a few more minutes, stirring as needed.
- Once the onion is translucent, add the butternut squash, 1/4 cup vegetable broth, and the spices. Mix together and cover. Let cook for 3-4 minutes or until liquid has cooked away. Add 1/4 cup more vegetable broth and cover. Let cook for 3-4 more minutes until liquid has cooked away and the squash can easily be pierced with a fork (but it shouldn't be mushy). Add the kale and the remaining 1/4 cup of vegetable broth. Continue to stir in the kale until it just begins to wilt. Remove from heat.
- Transfer the mixture to a large bowl. Add the gnocchi. You should have 1/2 a log of tofu chèvre. Cut it in half and crumble one half over the mixture in the bowl. Mix well.
- Pour the 3 tablespoons of vegetable broth into the casserole dish, just so it coats the bottom. Pour the casserole mixture into the dish and spread out evenly. Crumble the remaining tofu chèvre over the casserole. Cover with aluminum foil and bake in the oven for 15 minutes. Remove the foil and bake for 5 more minutes. Serve immediately. Enjoy!
What's your go-to pick-me-up meal?
Photography by Chris Miller
Emily - It Comes Naturally Blog
I can't really think of a 'comfort food' I have...Is that sad? But that casserole looks really good, I really need to make some more vegan chevre!
Gabby @ the veggie nook
I love gnocchi! But I have never had it as a casserole, that is just impressively amazing 🙂 you're right- there's just something about the intense carbiness of it that makes it sooo comforting. I love all the flavours you included too! Perfect chilly weather food!
Hannah
Gorgeous post - words, photos, and recipe alike.
Also... AUSSIE COLOURS WOOT!
The Vegan Cookie Fairy
A steaming bowl of tomato soup with a huge chunk of sourdough bread when it's a miserable, cold winter's day - but gnocchi is also a special comfort food meal of mine. Some days I feel as though I could eat several pounds of gnocchi.
dahlia
I have always wanted to try gnocchi, I live in the caribbean and not sure where my love for different foods come from, but I am happy that I have it, this is my second recipe of yours that I have tried and I thoroughly enjoyed my gnocchi. I also enjoy your blog although I am not vegan am now working on eating more natural, although living in the caribbean one would think we already do 🙂
sarah@thesweetlife
I love the honesty you put into every post, Kristy. It's beautiful. As is this dish. And for the tofu chevre - I am going to HAVE to try that!
Anna {Herbivore Triathletre}
Can you believe I've never eaten gnocchi?
My comfort food has to be either a hearty soup or a casserole of some kind. It doesn't really matter what the soup is or the casserole, just the act of making it and eating it brings me comfort.
gotcakee
Wow, gnocchi really has a lot of meaning to you. I made gnocchi when I first started venturing into cooking, and looking back, it was way too heavy. This recipe looks like the perfect chance to redeem myself, though! Also that tofu chevre, whew.
My pick-me-up meal (if not my mom's cooking) is probably dessert. Anything decadent that I'm craving that day.
Bobbie {the vegan crew}
OK, I was trying to think of the best meal to have featuring your homemade gnocchi -- I think this is eat! Can't wait to try it, it looks incredibly tasty.
Bobbie {the vegan crew}
Um, I think this is *it* (not eat!). Maybe I was drooling over the gorgeous pictures and my mind was just telling me to eat it... 🙂
Amanda
You have such a way with words, Kristy. I always look forward to reading the stories you tell in your posts. <3
I had never tried gnocchi until college, when I ended up living with a girl from Milan and she made various pasta dishes most nights of the week. You're so right that it's total comfort food. I can't wait to try your homemade version, especially with kale and that dreamy tofu chevre. I love that stuff.
Emma
I spent a couple of months in Florence a few years ago and Piazza Santo Spirito was one of our favourite hang-out spots in the evenings!
This dish looks so good. I've only tried making gnocchi once and it was a total disaster but was very close to picking up a package I saw when shopping just yesterday...
Stephanie
What a lovely story! Isn't it amazing how powerful food memories are for us? I have a couple dishes that are my "gnocchi" and they bring me so much joy and comfort when I eat them. Thanks so much for sharing this recipe! Butternut squash + kale combo is my obsession right now, and, you just gave me another way to feed it! 😀
Richa
love all the flavors in this casserole. its been so long since i had gnocchi in any form. I havent tried making it and it doesnt seem to appear in any of the restaurants i have been visiting lately. time to make some!
Jamila
This was Simply Delicious!
Charlotte
Hi Kristy!
I was wondering if you could tell me how many servings does it make? I want to make it tomorrow for guests and i need to know if i will make two or just one of these.
Thank you!
Charlotte
keepinitkind
I'm sorry for the delayed reply. It should serve 6 to 8.
Jess
If using store bought gnocchi, do you boil them first or just add them dry to the mixture?
keepinitkind
I would boil them first.