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, heat the olive oil. Add kale in large handfuls, tossing with tongs and wilting each batch slightly before adding the next. Continue until all kale is added and bright green but just wilted, about 5 minutes total. Season with 1/2 teaspoon kosher salt and transfer the kale into an 11″x8″ (2-quart) baking dish.

Step 2: In the same pot over medium heat, melt the butter. Add shallots and garlic, cooking and stirring often until tender and lightly golden, about 3 to 5 minutes. Stir in the flour and cook for about 1 minute until lightly toasted.

Step 3: While whisking, slowly pour in the milk until the mixture is smooth and combined. Whisk in Dijon mustard, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the gnocchi. Bring to a simmer over medium heat, stirring occasionally, and cook until the sauce thickens slightly, 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, tossing to combine everything evenly. Scrape the kale and gnocchi mixture back into the baking dish. Sprinkle the Parmesan and the remaining 1 cup of Monterey Jack cheese over the top.

Step 5: Bake the dish until the filling is bubbling and the top is golden, about 16 to 20 minutes. Let it cool for 10 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the sauce.

Swap kale for spinach or Swiss chard if preferred, adjusting cooking time to wilt the greens properly.

Use smoked gouda or mozzarella in place of Monterey Jack for a different cheesy twist.

To make this dish vegetarian, ensure the Parmesan cheese is vegetarian-friendly or omit it entirely.

FAQs

Can I use frozen kale for this recipe?

While fresh kale is ideal for texture, you can use frozen kale if needed. Be sure to thaw and drain it well to remove excess moisture before cooking.

Is it necessary to cook the gnocchi first?

This recipe uses refrigerated gnocchi that cooks quickly in the sauce. There’s no need to boil it separately, as it will cook while simmering in the creamy mixture.