Ingredients
The following ingredients have 5 Servings
- 1 head of kale, (stems removed and leaves torn)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 pounds mini potato gnocchi, (cooked)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup half and half or heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground mustard powder
- 8 ounces fontina cheese, (freshly grated)
- 8 ounces white cheddar cheese, (freshly grated)
- 4 ounces parmesan cheese, (freshly grated)
- 3 tablespoons seasoned breadcrumbs
- salt and pepper to taste, (if needed)
Instruction
- 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.
