If it's a guilt thing, dont' worry, this has Kale in it. So, that totally cancels out all the carbs and cheese. Right?I was making this one night for Trey and I (I practice a lot of things you see here on the blog on him). And we had another couple join us for dinner as well. I made a side dish, so this could stretch to feed four pretty easily. And I'm happy to report that everyone loved this. So, you should totally make it. Do it. Do it.Garlic + Kale Baked Gnocchi, serves two as a meal.
2 big kale leaves, veins removed and chopped (about 1 heaping cup)
3-4 garlic cloves
16 oz. gnocchi (I used mini gnocchi but standard size would work well too)
1 tablespoons olive oil
3-4 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1 cup milk
1/4 cup vegetable stock (or just more milk is ok too)
1 1/4 cup shredded cheese (I used a cheddar + mozzarella mix)
2/3 cup Panko bread crumbs
Chop up the kale into very small pieces and mince the garlic. In a medium size pot heat the olive oil over medium/low heat. Cook the garlic and kale in the oil until the kale is bright green and has softened some. Remove to a plate.
In the same pot melt the butter. Whisk in the flour until a paste/gravy begins to form. Season with the mustard and cayenne. Whisk in the milk and stock. Now add 1 cup of the shredded cheese. Stir so everything combines and the cheese begins to melt.While making the cheese sauce, heat a large pot of water until boiling. Season with a little salt. Once boiling add the gnocchi. Cook for 2-3 minutes, just until all the gnocchi begin to float. Strain.
Pour the cooked gnocchi, kale and garlic into the cheese sauce. Then pour into your baking dish(s). Top with the remaining 1/4 cup cheese and the bread crumbs. Bake at 400°F for 10-12 minutes until the edges begin to bubble.This would make an awesome Valentine's at home dinner, if you're planning that sort of thing yet. 😉 If kale isn't your thing feel free to swap it out with spinach or finely chopped broccoli. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman