Cheesy Baked Gnocchi with Kale

By draingal

Ingredients

• 2 (16 oz) packages gnocchi
• 6 cups kale, washed, stemmed, and chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup Fontina or sharp white cheddar cheese, shredded
• 1 tablespoon lemon zest
• 1/2 cup finely shredded Parmesan cheese

Details

Servings 6
Adapted from bhg.com

Preparation

Step 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.

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.