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Creamy Kale & Gnocchi Bake Recipe

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★★★★★

4.7 from 136 reviews

This Creamy Kale & Gnocchi Bake is a comforting and hearty dish featuring tender kale and pillowy potato gnocchi in a luscious cheese sauce. With a blend of Monterey Jack and Parmesan cheeses, Dijon mustard, and a touch of nutmeg, this bake offers a rich, flavorful meal that’s perfect for cozy dinners.

Ingredients

Scale

Vegetables & Herbs

  • 2 (10-oz.) bunches kale, stems removed and leaves torn (about 24 packed cups total)
  • 2 large shallots, finely chopped
  • 3 cloves garlic, finely chopped

Dairy & Cheese

  • 3 tbsp. unsalted butter
  • 4 cups whole milk
  • 8 oz. Monterey Jack cheese, shredded (about 2 cups), divided
  • 1 oz. Parmesan, finely grated (about 1/4 cup)

Pantry

  • 2 tbsp. extra-virgin olive oil
  • 3 tbsp. all-purpose flour
  • 2 tsp. Dijon mustard
  • Pinch of ground nutmeg
  • Kosher salt
  • Freshly ground black pepper
  • 1 (16-oz.) package refrigerated potato gnocchi

Instructions

  1. Preheat and Wilt Kale: Preheat the oven to 375ºF. In a large pot over medium-high heat, heat the olive oil. Add the kale a large handful at a time, tossing with tongs to slightly wilt each batch before adding the next. Continue until all kale is added and the leaves are bright green and just wilted, about 5 minutes total. Season the kale with 1/2 teaspoon kosher salt and transfer it into an 11″-by-8″ (2-quart) baking dish.
  2. Sauté Shallots and Garlic: Using the same pot over medium heat, melt the butter. Add the finely chopped shallots and garlic, cooking while stirring often until tender and lightly golden, about 3 to 5 minutes.
  3. Make the Sauce Base: Sprinkle the flour over the cooked shallots and garlic and cook, stirring constantly, for about 1 minute until the flour is lightly toasted. Slowly pour in the whole milk while whisking continuously until the mixture is smooth and combined.
  4. Season and Cook Gnocchi: Whisk in the Dijon mustard, ground nutmeg, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir in the potato gnocchi. Increase heat to medium and bring the mixture to a simmer, stirring occasionally, cooking until slightly thickened, about 1 minute.
  5. Add Cheese and Combine with Kale: Remove the pot from heat and whisk in 1 cup of shredded Monterey Jack cheese until melted and smooth. Add the cooked kale back into the pot and toss gently to combine all ingredients well.
  6. Assemble and Bake: Scrape the kale and gnocchi mixture evenly into the prepared baking dish. Sprinkle the top with the grated Parmesan cheese and the remaining 1 cup of Monterey Jack cheese.
  7. Bake and Rest: Bake in the preheated oven until the filling is bubbling and the top is golden brown, about 16 to 20 minutes. Remove from oven and let cool for 10 minutes before serving.

Notes

  • Make sure not to overcook the kale initially; it should be just wilted to maintain texture.
  • If you prefer a richer sauce, substitute half the milk with cream.
  • Feel free to add a pinch of red pepper flakes for a subtle spicy kick.
  • This recipe can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
  • For a gluten-free version, use gluten-free flour or cornstarch as a thickener and verify gnocchi ingredients.

Keywords: kale gnocchi bake, creamy gnocchi casserole, cheesy kale baked dish, gnocchi recipes, easy vegetarian bake

Find it online: https://cookwithyana.com/creamy-kale-and-gnocchi-bake-recipe/