Coax your family into eating (and enjoying!) kale by baking it in a cheesy casserole with gnocchi and Parmesan.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Grease a 2-qt. baking dish; set aside. In a 6-qt. pot cook gnocchi according to package directions, adding kale for last minute. Drain; return pasta and kale to pot.

    Advertisement
  • Meanwhile, in a saucepan cook garlic in butter over medium heat for 1 minute. Stir in flour to combine. Whisk in milk; cook and stir until thickened and bubbly. Stir in Fontina and lemon zest. Pour over gnocchi mixture; stir to coat. Transfer to prepared baking dish. Top with Parmesan. Bake 20 minutes until lightly browned and bubbly.

Nutrition Facts

444 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 749 mg sodium. 438 mg potassium; 71 g carbohydrates; 4 g fiber; 5 g sugar; 18 g protein; 0 g trans fatty acid; 7072 IU vitamin a; 82 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 104 mcg folate; 1 mcg vitamin b12; 315 mg calcium; 1 mg iron;

Reviews (6)

21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/05/2017
Found this in my magazine this month and couldn't wait to try it. Used gluten free potato gnocchi and substituted almond milk for regular. It was delicious. Will definitely be making this again!
Rating: 5 stars
04/13/2017
Very adaptable recipe. The cheese sauce can be used in many dishes, especially pasta or as a potato topping. For a hearty pot luck meal I have added cooked meatballs to this, or sometimes cooked sausage or cooked ground beef and mushrooms. In this photo I have I split the recipe because I needed to make a bland portion for my son. He can tolerate cheese but not garlic or citrus. Still yummy!
Rating: 5 stars
03/22/2017
Just made this but with a few tweaks (since I doubt I've ever followed a recipe EXACTLY in my 61 years): Used fresh spinach instead of kale (cuz I already had it...it cooks down more than kale so used 8 cups of spinach leaves), added 1/4 cup Panko bread crumbs to the Parmesan topping (cuz we like a little texture), mixed in about 1-1/2 tablespoons of finely sliced basil leaves (cuz things are often just better with basil). Really delicious and a beautifully appetizing looking dish! Too bad my grandson and I are the only ones home to try it but I trust it'll reheat well.
Advertisement
Rating: 5 stars
06/01/2017
Excellent!
Rating: 4 stars
04/18/2017
Excellent dish. I substituted spinach and even the kids loved it.
Rating: 4 stars
04/03/2017
LOVED this recipe - but I would cut down on the amount of cheese (to make it healthier) and I added some shaved Brussels Sprouts. Absolutely delicious! This is a must in our household from now on!
Advertisement