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Creamy Kale and Gnocchi Bake is a comforting and nutritious twist on the classic casserole, perfect for adding a touch of elegance to your meal. This dish combines soft gnocchi with tender kale, all enveloped in a rich and creamy sauce, making it as visually appealing as it is delicious.

To prepare, simply cook the gnocchi until they float, sauté the kale until it’s tender, and then mix them together with a luscious cream sauce. Layer this mixture in a baking dish, sprinkle with cheese, and bake until golden and bubbly. The result is a hearty and flavorful bake that offers a delightful balance of creamy texture and vibrant greens, bringing a sophisticated element to beloved comfort food.

Ideal for cozy family dinners, potluck gatherings, or a satisfying weeknight meal, Creamy Kale and Gnocchi Bake is sure to delight both kids and adults alike. This wholesome and indulgent treat is easy to make and offers a wonderful surprise with every bite, making it a perfect addition to any meal or special occasion. Try this nourishing twist on a classic favorite and enjoy the magic of a Creamy Kale and Gnocchi Bake!

Creamy Kale And Gnocchi Bake

Indulge in the comforting flavors of Creamy Kale and Gnocchi Bake, where pillowy gnocchi and tender kale are enveloped in a rich, creamy sauce. Topped with melted cheese and baked to golden perfection, it’s a satisfying dish for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 3

Calories 834 kcal

Ingredients

3 tbsp fresh or dried breadcrumbs
600 g butternut squash deseeded, peeled, and cut into small pieces
500 g gnocchi
1 tbsp olive oil, plus a drizzle
30 g parmesan or vegetarian alternative, grated
2 garlic cloves, crushed
grating of nutmeg
160 g baby leaf spinach
250 g mascarpone

Instructions

Place the squash in a heatproof bowl, add a splash of water and a pinch of seasoning, cover, and microwave on high for 5 minutes.
Alternatively, toss the squash with oil and seasoning, then air fry at 200°C for 12 minutes until soft and caramelized, or roast in the oven for 25 minutes.
Meanwhile, heat 2 teaspoons of oil in a large ovenproof frying pan over medium heat.
Fry the garlic for 30 seconds until sizzling but not browned. Add the spinach, season, and cook until wilted.
Once the squash is tender, mash half of it with a fork.
Mix the mashed squash and mascarpone into the spinach, add 150ml of water, and stir until the sauce is smooth and creamy.
Grate in nutmeg and add half of the Parmesan cheese.
Gently stir in the gnocchi and squash chunks until coated with the sauce.
Simmer for 1-2 minutes until heated through, adding a splash of water if the sauce is too thick.
Sprinkle with breadcrumbs and the remaining Parmesan.
Preheat the grill to medium-high and place the gnocchi under the grill for a few minutes until golden and bubbling at the edges.