2 tbsp unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
3 cloves garlic, chopped
1 tbsp roughly chopped fresh sage
1/4 tsp red pepper flakes
1 1/4 C chicken/vegetable broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.55 ounce package potato gnocchi
3/4 C grated parmesan or pecorino cheese
Melt 1 tbsp 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 teaspoon salt, cook until the garlic is soft, about 2 more minutes.
Preheat the boiler. 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 gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the boiler and cook until golden and bubbly, about 3 minutes.