Recipe Background
This is basically a warm hug for your taste buds! Comfort Gnocchi features those little pillows of fluffy potato surrounded by a rich cream sauce and garden-fresh kale, with a blanket of melty, golden, sharp cheese. Can't you just taste the comfort already! There's nothing to worry about when you have a bowl of Comfort Gnocchi in front of you!
This is basically a warm hug for your taste buds! Comfort Gnocchi features those little pillows of fluffy potato surrounded by a rich cream sauce and garden-fresh kale, with a blanket of melty, golden, sharp cheese. Can't you just taste the comfort already! There's nothing to worry about when you have a bowl of Comfort Gnocchi in front of you!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 bunches kale stems removed, torn
- 1 1/4 teaspoons kosher salt divided
- 3 tablespoons unsalted butter
- 2 shallots finely chopped
- 3 cloves garlic finely chopped
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 2 teaspoons Dijon mustard
- nutmeg to taste
- 1/4 teaspoon pepper
- 1 (16-ounce) package refrigerated potato gnocchi
- 1 (8-ounce) package Monterey Jack cheese shredded, divided
- 1/4 cup parmesan cheese finely grated
Directions
- Preheat oven to 375 degrees F.
- Coat a 2-quart baking dish with cooking spray.
- In a large pot over medium-high heat, add the olive oil.
- Add the kale, 1 handful at a time, and cook, while stirring, until the kale starts to wilt, about 5 minutes.
- Season the kale with 1/2 teaspoon of the salt.
- Transfer the kale to a plate and tent it with foil to keep it warm.
- In the same large pot over medium heat, melt the butter.
- Add the shallots and the garlic to the melted butter and cook, while stirring often, until the shallots are tender, about 3-5 minutes.
- Add the flour to the shallot mixture and cook, while stirring, until the flour is lightly toasted, about 1 minute.
- Slowly add the milk to the shallot mixture, while whisking constantly, until smooth and combined.
- Add the mustard, the nutmeg, the pepper, and the remaining salt and whisk to combine.
- Add the gnocchi and stir to combine.
- Bring the gnocchi mixture to a simmer over medium heat and cook until thickened.
- Turn off the heat.
- Add 1 cup of the Monterey Jack cheese to the gnocchi mixture and stir to combine.
- Add the cooked kale to the gnocchi mixture and stir to combine.
- Transfer the gnocchi mixture to the prepared baking dish.
- Sprinkle the gnocchi mixture with the remaining Monterey Jack cheese and the parmesan cheese.
- Bake until the top is golden-brown, about 16-20 minutes.
- Cool the bake for 10 minutes.
- Serve.
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