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.
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.