Gnocchi Mac and Cheese with Crispy Kale
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Total Time
1 hr
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Servings
4 to 6
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Course
Main Course
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Cuisine
Italian
Gnocchi Mac and Cheese with Crispy Kale
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 kale stems removed and leaves torn, head
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 pounds potato gnocchi cooked, mini
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 2 cups milk
- 1 cup half and half or heavy cream
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon mustard powder ground
- 8 ounces fontina cheese freshly grated
- 8 ounces White Cheddar Cheese freshly grated
- 4 ounces Parmesan Cheese freshly grated
- 3 tablespoons seasoned breadcrumbs
- salt if needed, to taste
- black pepper if needed, to taste
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, massage the kale with the olive oil. Place half of it on a baking sheet and sprinkle with salt, pepper and garlic powder. Roast for 10 minutes, then toss and roast for another 5 to 10 minutes, until crispy.
- In a large skillet (you can use an oversafe skillet or transfer everything to a baking dish), heat the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook until the roux is slightly golden and fragrant, about 2 to 3 minutes. Very slowly stream in the milk and cream, whisking the entire time, so the mixture thickens. Cook, stirring over, until the milk coats the back of a spoon. Stir in the nutmeg and mustard powder until smooth.
- Reduce the heat to low. Stir in the cheese, one handful at a time until melted. Stir until you have a smooth cheese sauce. Taste and season with salt and pepper if needed.
- Stir in the cooked gnocchi and the roasted kale. Transfer the mixture to a baking dish if needed. Sprinkle the breadcrumbs on top. Top with the massaged kale that hasn’t been roasted yet.
- Bake the mac and cheese for 15 to 20 minutes, or until the cheese is bubbly and the kale is crispy. Serve immediately.
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