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Creamy Kale & Gnocchi Bake

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Ingredients :

2 tbsp. extra-virgin olive oil
2 (10-oz.) bunches kale, stems removed and leaves torn (about 24 packed c. total)
Kosher salt
3 tbsp. unsalted butter
2 large shallots, finely chopped
3 cloves garlic, finely chopped
3 tbsp. all-purpose flour
4 c. whole milk
2 tsp. Dijon mustard
Pinch of ground nutmeg
Freshly ground black pepper
1 (16-oz.) package refrigerated potato gnocchi
8 oz. Monterey Jack cheese, shredded (about 2 c.), divided
1 oz. Parmesan, finely grated (about 1/4 c.)

creamy kale gnocchi bake

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Directions :

bookmarksSAVE TO MY RECIPES
Step 1
Preheat oven to 375ΒΊ. In a large pot over medium-high heat, heat oil. Add kale a large handful at a time, tossing with tongs and slightly wilting each batch before adding the next, until all kale is added and leaves are bright green and just wilted, about 5 minutes total. Season kale with 1/2 teaspoon salt and transfer into an 11″-by-8″ (2-quart) baking dish.
Step 2
In same pot over medium heat, melt butter. Cook shallots and garlic, stirring often, until tender and light golden, 3 to 5 minutes. Add flour and cook, stirring, until lightly toasted, about 1 minute more.
Step 3
While whisking, slowly pour in milk until combined and smooth. Whisk in mustard, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in gnocchi. Bring mixture to a simmer over medium heat, stirring occasionally, and cook until thickened slightly, about 1 minute.
Step 4
Remove pot from heat and whisk in 1 cup Monterey Jack cheese until melted. Return cooked kale to pot and toss to combine, then scrape kale mixture into baking dish. Top with Parmesan and remaining 1 cup Monterey Jack cheese.
Step 5
Bake until filling is bubbling and top is golden, 16 to 20 minutes. Let cool 10 minutes before serving.

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