Gnocchi With Squash and Kale

INGREDIENTS

• 1 tablespoon roughly chopped fresh sage
• 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
• 1 17.5-ounce package potato gnocchi
• 3 cloves garlic, thinly sliced
• 1 1/4 cups low-sodium chicken broth or water
• 2 tablespoons unsalted butter
• 3/4 cup grated parmesan or pecorino romano cheese
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1 bunch kale, stemmed and roughly chopped (about 8 cups)