Introduction

This creamy kale and gnocchi bake is a comforting, cheesy dish perfect for cozy dinners. Tender kale and pillowy gnocchi come together in a rich, flavorful sauce topped with melted Monterey Jack and Parmesan cheese. It’s easy to prepare and sure to satisfy your cravings for a hearty meal.

Creamy Kale & Gnocchi Bake Recipe - Recipe Image

Ingredients

2 tbsp. extra-virgin olive oil
2 (10-oz.) bunches kale, stems removed and leaves torn (about 24 packed cups total)
Kosher salt
3 tbsp. unsalted butter
2 large shallots, finely chopped
3 cloves garlic, finely chopped
3 tbsp. all-purpose flour
4 cups 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 cups), divided
1 oz. Parmesan, finely grated (about 1/4 cup)

Instructions

Step 1: Preheat the oven to 375ºF. In a large pot over medium-high heat, warm the olive oil. Add the kale in large handfuls, tossing with tongs to slightly wilt each batch before adding the next. Continue until all kale is bright green and just wilted, about 5 minutes total. Season with 1/2 teaspoon salt and transfer the kale to an 11″ x 8″ (2-quart) baking dish.
Step 2: In the same pot over medium heat, melt the butter. Add the shallots and garlic, cooking and stirring until tender and lightly golden, about 3 to 5 minutes. Stir in the flour and cook for about 1 minute more until lightly toasted.
Step 3: While whisking constantly, slowly pour in the milk until smooth and combined. Whisk in the Dijon mustard, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the gnocchi. Bring the mixture to a simmer over medium heat, stirring occasionally, and cook until slightly thickened, about 1 minute.
Step 4: Remove the pot from heat and whisk in 1 cup of Monterey Jack cheese until melted. Return the cooked kale to the pot and toss to combine everything well. Scrape the kale and gnocchi mixture back into the baking dish. Sprinkle with the Parmesan and the remaining 1 cup of Monterey Jack cheese on top.
Step 5: Bake until the filling is bubbling and the cheese on top is golden, about 16 to 20 minutes. Let the dish cool for 10 minutes before serving.

Tips & Variations

For added flavor, try mixing in cooked sausage or crispy bacon before baking.
Substitute spinach or Swiss chard for kale if preferred, adjusting cooking time for wilting.
Use smoked mozzarella instead of Monterey Jack for a richer, smoky taste.
Make sure not to overcook the kale; it should be bright green and tender, not mushy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350ºF until warmed through, about 15-20 minutes. You can also microwave individual servings, though baking preserves the texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale instead of fresh?

Yes, frozen kale can be used. Thaw and drain it well before cooking to avoid excess moisture in the bake.

Is it necessary to pre-cook the gnocchi?

No, the potato gnocchi will cook in the sauce as it simmers, becoming tender during baking.