Gnocchi Mac and Cheese with Crispy Kale.
This is how we do Monday.
I feel like this is kind of a terrible but wonderful thing to do to you. Gnocchi is so pillowy and delicious on it’s own, and then I went and gave it a gigantic cheese bath.
But I added kale.
I added kale!!
That helps, right. Green cancels out cheese baths. GIRL MATH.
Putting gnocchi in your mac and cheese instead of regular noodles is taking this old school casserole to another level. It makes it richer and more decadent, which probably isn’t really needed but at the same time is totally needed. I know you know what I mean. I know. This time of year makes you feel some kind of way.
This right here is the second way we love to enjoy kale – crispy and crunchy and layered on things like pastas and pizza – aside from the deliciously marinated version. Speaking of, I made a huuuuuge kale Caesar on Halloween and we are so super in love with the recipe. I will share it soon, once I stop making it a different way every time we eat it. I’m trying to settle on the best.
We also had a killer chili bar (my cousin made the best chili) and at the last moment got hot dogs for toppings-loaded CHILI DOGS.
I don’t even know me.
It was so fantastically fabulous.
And I tried to make cute spider cookies and botched them, so I think they more so resembled spiders-that-had-been-stepped-on cookies. Bah.
How was your weekend? What did you get in to?
Wait wait. Can I tell you one more thing about my weekend since apparently it’s all about me? WELL. I made it through Saturday night successfully without ONE single piece of Halloween candy. (I mean I had two apple cider margaritas but whatever.) Not one single piece. How on earth? Who am I?
I was super proud of myself and was bragging the rest of the weekend to everybody I knew. Not like I’m annoying or anything.
Then I had to do a grocery store run real quick and my eye spotted them. THEM.
THE MALLO CUPS.
I caved. I bought them. This does not bode well for no Halloween candy after Halloween?
Anyhoo. This gnocchi mac though.
It’s creamy and cheesy as expected, but also laced with chewy, crispy kale. And then topped with crunchy kale too! It’s part of my meal with DeLallo that I created (watch the video here!), using their mini potato gnocchi that we ADORE.
And since all this green stuff is inside, I certainly think you deserve a second helping. #whynot.
Gnocchi Mac and Cheese with Crispy Kale
- 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
- 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.
I would like to take my own cheese bath.