Cheesy Baked Gnocchi with Kale

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

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Reviews (0)

4.5 by 13 people

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  • Makes: 6 servings
  • Hands On: 25 mins
  • Total Time: 40 mins

Cheesy Baked Gnocchi with Kale

Directions

  1. Preheat oven to 400 degrees 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.
  2. 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.
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Nutrition Facts (Cheesy Baked Gnocchi with Kale)

  • Per serving:
  • 444 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 31 mg chol. ,
  • 749 mg sodium ,
  • 71 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 18 g pro.
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Reviews (5)

13 Ratings
465 Days Ago
5.0
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!
416 Days Ago
5.0
Excellent!
460 Days Ago
4.0
Excellent dish. I substituted spinach and even the kids loved it.
megelizcooper 475 Days Ago
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!
djshaw571714 487 Days Ago
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.

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