1/2 medium butternut squash; peeled, seeded and cut into 1/2" pieces
3 cloves garlic, diced
1 tbsp fresh sage, chopped
1/4 tsp red pepper flakes
1/14 cup chicken broth
1 large bunch kale; washed, dried and chopped, about 8 cups
1 @ 17.5 oz fresh potato gnocchi
3/4 cup grated parmesan or pecorino romano 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 4 minutes. Add garlic, sage, red pepper flakes and 1 tsp salt; cook until garlic has soften, about 1 minute.
Preheat the broiler. Add chicken broth to the skillet. When liquid starts to simmer, stir in kale and cook until wilted, about 2 minutes. Add gnocchi and stir to coat. Cover and lightly simmer until gnocchi is just tender, about 5 minutes. Uncover and stir in 1/4 parmensan and the remaining butter. Sprinkle top with remaining 1/2 cup parmensan; transfer to broiler and cook until golden and bubbly; about 3 minues. Remove form oven and let stabnd 5 minutes befoer serving.