Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

25 mins
40 mins


Ingredient Checklist


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.

  • 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; fat 11g; cholesterol 31mg; saturated fat 6g; carbohydrates 71g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 18g; vitamin a 7072.1IU; vitamin c 82.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 103.7mcg; vitamin b12 0.6mcg; sodium 749mg; potassium 438mg; calcium 315mg; iron 1.2mg.