Creamy Kale & Gnocchi Bake
Candace Church
27/12/2023
Reviews
Ingredients:
Adjust Servings
| 2 - Tablespoons Olive Oil | |
| 2 - 10 oz bunches Kale, stems removed and leaves torn | |
| 4 - Tablespoons Unsalted Butter | |
| 2 - Large Shallots | |
| 3 - Cloves Garlic - finely chopped | |
| 3 - Tabelspoons All-Purpose Flour | |
| 4 - Cups Whole Milk | |
| 2 - tespoons Dijon Mustard | |
| 1 - 16 oz Potato Gnocchi | |
| 8 - oz Monterey Jack cheese, shredded (about 2 c.), divided | |
| 1 - oz Parmesan, finely grated (about 1/4 c.) |
| 4 - each Boneless Skinless Chicken Breast You can add any protein to this dish to make it a complete main dish. |
Directions
1.
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.
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2.
Step 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.
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3.
Step 3
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.
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4.
Step 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.
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5.
Step 5
Bake until filling is bubbling and top is golden, 16 to 20 minutes. Let cool 10 minutes before serving.
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