Cheesy Baked Gnocchi with Kale

• servings: 6 servings
• total time: 40 minutes

Ingredients

2 16 ounce packages gnocchi

10 ounce kale, washed, stemmed, and chopped (6 cups)

3 cloves garlic, minced

2 tablespoon butter

2 tablespoon all-purpose flour

1 ½ cup milk

2 ounce Fontina or sharp white cheddar cheese, shredded (1/2 cup)

1 tablespoon lemon zest

½ cup finely shredded Parmesan cheese

Directions

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

• Calories: 444 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Cholesterol: 31 mg
• Sodium: 749 mg
• Total Carbohydrate: 71 g
• Total Sugars: 5 g
• Protein: 18 g