Fans of
creamed spinach will absolutely love this hearty, creamy kale and gnocchi bake that puts the classic side dish front-and-center on your plate with gnocchi as the main attraction. It’s quick to put together since the gnocchi cook right in the sauce, making them extra creamy and delicious.
While the kale shouldn’t be soaking wet when it goes into the pan, it’s okay to have a little water left clinging to the leaves when you sauté. Feel free to switch up the cheese for slightly different flavor notes—cheddar and Swiss work well together, or even better, try nutty Gruyère cheese.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 2(10-oz.) bunches kale, stems removed and leaves torn (about 24 packed c. total)
- Kosher salt
- 3 tbsp.unsalted butter
- 2large shallots, finely chopped
- 3cloves garlic, finely chopped
- 3 tbsp.all-purpose flour
- 4 c.whole milk
- 2 tsp.Dijon mustard
- Pinch of ground nutmeg
- Freshly ground black pepper
- 1(16-oz.) package refrigerated potato gnocchi
- 8 oz.Monterey Jack cheese, shredded (about 2 c.), divided
- 1 oz.Parmesan, finely grated (about 1/4 c.)
Directions
-
- Step 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 1/2 teaspoon salt and transfer into an 11″-by-8″ (2-quart) baking dish.
- Step 2In 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.
- Step 3While whisking, slowly pour in milk until combined and smooth. Whisk in mustard, nutmeg, 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.
- Step 4Remove 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.
- Step 5Bake until filling is bubbling and top is golden, 16 to 20 minutes. Let cool 10 minutes before serving.
- Step 1
