There’s regular creamy and then there is the Beyond Creamy Casserole. Mmmm-mmmm-mmm! Nothing beats that savory, rich, creamy sauce coating the tender kale and the fluffy gnocchi. The golden cheese on top just makes the creaminess all the richer! Go beyond the typical dinner with this Beyond Creamy Casserole!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 (10-ounce) bunches kale, stems removed, leaves torn
- kosher salt, to taste
- 3 tablespoons unsalted butter
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 2 teaspoons Dijon mustard
- ground nutmeg, to taste
- ground black pepper, to taste
- 1 (16-ounce) package refrigerated potato gnocchi
- 2 cups (about 8 ounces) Monterey Jack cheese, shredded, divided
- 1 ounce parmesan cheese, finely grated
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large pot over medium-high heat, add the olive oil.
Step 3 –Add the kale to the hot oil, one large handful at a time, and toss with tongs until each new handful begins to wilt slightly before adding the next one, until all of the kale is added, it is bright green, and just wilted, about 5 minutes.
Step 4 –Season the kale with the salt.
Step 5 –Transfer the kale to an 8×11-inch baking dish.
Step 6 –In the same pot over medium heat, melt the butter.
Step 7 –Add the shallots and the garlic and cook, while stirring often, until tender and light golden, about 3-5 minutes.
Step 8 –Add the flour to the shallot mixture and cook, while stirring, until lightly toasted, about 1 minute.
Step 9 –Slowly add the milk to the shallot mixture, while whisking, until combined and smooth.
Step 10 –Add the Dijon mustard, the nutmeg, the salt, and the pepper and whisk to combine.
Step 11 –Stir in the gnocchi and bring the mixture to a simmer over medium heat.
Step 12 –Cook, while stirring occasionally, until the sauce is slightly thickened, about 1 minute.
Step 13 –Transfer the pot from the heat.
Step 14 –Add 1 cup of the Monterey Jack cheese and whisk until it is melted.
Step 15 –Add the cooked kale to the pot and toss to combine.
Step 16 –Add the kale mixture back into the baking dish.
Step 17 –Top the casserole with the remaining Monterey Jack cheese and the parmesan cheese.
Step 18 –Bake until the filling is bubbling and the top is golden, about 16-20 minutes.
Step 19 –Allow the casserole to cool for 10 minutes.
Step 20 –Serve.
