This Kale Gnocchi Bake is the perfect cozy and warm recipe for chilly weather. Baked with cheese and delicious, wholesome ingredients, it's sure to please.
Eat Well.
SERVES 6 SERVING
PREP TIME10 MINS
COOK TIME25 MINS
Kale & Gnocchi Bake
Kale
2 bunches
Olive Oil
2 tbsp
Kosher Salt
1 tsp
Butter
3 tbsp
Shallots - Minced
1 each
Garlic - Minced
3 Cloves
Flour
3 tbsp
Whole Milk
4 cup
Pepper
1/2 tsp
Nutmeg
1/2 tsp
Dijon Mustard
2 tsp
Monterey Jack cheese
8 oz
Package Refrigerated Potato Gnocchi
16 oz
Parmesan
1 oz
Directions
1. Preheat oven to 375º. In a large pot over medium-high heat, heat oil. Add kale a large handful at a time, tossing with tongs and slightly wilting each batch before adding the next, until all kale is added and leaves are bright green and just wilted, about 5 minutes total. Season kale with 1/4 teaspoon salt and transfer into an 11"-by-8" (2-quart) baking dish.
2. In same pot over medium heat, melt butter. Cook shallots and garlic, stirring often, until tender and light golden, 3 to 5 minutes. Add flour and cook, stirring, until lightly toasted, about 1 minute more.
3. While whisking, slowly pour in milk until combined and smooth. Whisk in mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in gnocchi. Bring mixture to a simmer over medium heat, stirring occasionally, and cook until thickened slightly, about 1 minute.
4. Remove pot from heat and whisk in 1 cup Monterey Jack cheese until melted. Return cooked kale to pot and toss to combine, then scrape kale mixture into baking dish. Top with Parmesan and remaining 1 cup Monterey Jack cheese.
5. Bake until filling is bubbling and top is golden, 16 to 20 minutes. Let cool 10 minutes before serving.
