Gnocchi with pumpkin and cabbage

Ingredients:

• 1 bunch kale, roots trimmed, leaves coarsely chopped (about 8 cups)
• 1/2 medium butternut squash, peeled, seeded and cut into 1-1.5 cm cubes
• 500 g of potatoes gnocchi
  (gnocchi recipe see here)
• 1 tbsp coarsely chopped fresh sage
• 1/4 tsp dried red pepper flakes pepper
• 250 g lightly salted chicken broth or water
• 3 cloves garlic, thinly sliced
• 2 tbsp (30 g) unsalted butter
• 3/4 tbsp. grated parmesan or Pecorino Romano cheese
• Salt

Preparation:

1. Saute the pumpkin in a deep ovenproof skillet over medium heat with a tablespoon of butter until softened, about 8 minutes.
   
   Add the garlic, sage, pepper flakes, and 1 teaspoon of salt and continue to cook for about 2 minutes. Add the chicken broth, bring to a boil, add the cabbage, and cook for another 2 minutes.
   
   Add the gnocchi, stir, and cover. Cook until softened, about 5 minutes. Uncover and stir in 1/4 cup Parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining Parmesan.
2. Place the pan in a preheated oven and bake at 220°C until golden brown.