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Creamy Kale & Gnocchi Bake Recipe

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★★★★★

5 from 82 reviews

This creamy kale and gnocchi bake is a comforting, cheesy casserole featuring tender wilted kale, soft potato gnocchi, and a luscious cheese sauce made with Monterey Jack and Parmesan. It’s a perfect cozy dish that combines fresh greens with rich, creamy flavors, baked to golden perfection.

Ingredients

Scale

Vegetables & Cheese

  • 2 (10-oz.) bunches kale, stems removed and leaves torn (about 24 packed cups total)
  • 8 oz. Monterey Jack cheese, shredded (about 2 cups), divided
  • 1 oz. Parmesan, finely grated (about 1/4 cup)
  • 2 large shallots, finely chopped
  • 3 cloves garlic, finely chopped

Dairy & Baking

  • 3 tbsp. unsalted butter
  • 4 cups whole milk

Pantry

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

Instructions

  1. Preheat and Wilt Kale: Preheat your oven to 375ºF. In a large pot over medium-high heat, warm the olive oil. Add the kale a large handful at a time, tossing with tongs and wilting slightly before adding more. Continue until all kale is bright green and just wilted, about 5 minutes. Season with 1/2 teaspoon kosher salt, then transfer the kale to an 11″-by-8″ (2-quart) baking dish.
  2. Sauté Aromatics and Make Roux: Using the same pot, melt the butter over medium heat. Add the finely chopped shallots and garlic, cooking and stirring frequently until they turn tender and lightly golden, about 3 to 5 minutes. Stir in the flour and cook for another minute until it’s lightly toasted.
  3. Add Milk and Seasonings: Slowly whisk in the whole milk until smooth and combined. Stir in Dijon mustard, nutmeg, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the refrigerated gnocchi and bring the mixture to a simmer over medium heat, stirring occasionally. Cook until the sauce thickens slightly, about 1 minute.
  4. Incorporate Cheese and Kale: Remove the pot from heat and whisk in 1 cup of shredded Monterey Jack cheese until melted and smooth. Return the cooked kale to the pot and toss everything together to combine. Then scrape this kale and gnocchi mixture evenly into the prepared baking dish. Sprinkle the top with Parmesan and the remaining 1 cup Monterey Jack cheese.
  5. Bake and Serve: Place the baking dish in the oven and bake until the filling is bubbling and the top is golden brown, about 16 to 20 minutes. Allow the dish to cool for 10 minutes before serving to let it set for best texture.

Notes

  • For a richer sauce, substitute some whole milk with half-and-half or cream.
  • You can use fresh gnocchi if available instead of refrigerated, just adjust cooking time accordingly.
  • Feel free to swap Monterey Jack for mozzarella or fontina cheese for a different flavor profile.
  • Make sure not to overcook the kale initially as it will continue to cook in the oven.
  • This dish can be prepared ahead of time and refrigerated before baking; just add an extra few minutes to the baking time if cooking straight from the fridge.

Keywords: kale gnocchi bake, creamy kale casserole, cheesy gnocchi bake, vegetarian casserole, kale recipes, comfort food

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