Name: Creamy Kale & Gnocchi Bake
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -; 2 large shallots, finely chopped -; 3 cloves 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.) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Kale & Gnocchi Bake

1. 2 tbsp. extra-virgin olive oil -

2. 2 (10-oz.) bunches kale, stems removed and leaves torn (about 24 packed c. total) -

3. Kosher salt -

4. 3 tbsp. unsalted butter -

5. 2 large shallots, finely chopped -

6. 3 cloves garlic, finely chopped -

7. 3 tbsp. all-purpose flour -

8. 4 c. whole milk -

9. 2 tsp. Dijon mustard -

10. pinch of ground nutmeg -

11. Freshly ground black pepper -

12. 1 (16-oz.) package refrigerated potato gnocchi -

13. 8 oz. Monterey Jack cheese, shredded (about 2 c.), divided -

14. 1 oz. Parmesan, finely grated (about 1/4 c.) -

How to cook deliciously - Creamy Kale & Gnocchi Bake

1. Stage

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.

2. Stage

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. Stage

While 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.

4. Stage

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. Stage

Bake until filling is bubbling and top is golden, 16 to 20 minutes. Let cool 10 minutes before serving.