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.