Where has baked gnocchi been all my life? Do you ever find a recipe and wonder how you could have gone so long without having made it? The instant I saw this recipe I knew I had to make it. Kale, pesto, sausage, gnocchi and cheese - how could anything that involves all of that not be a home run? Braised kale with pasta is probably the dish I make most often and this was a cheesy, decadent version of that. I may have to double this recipe next time I make it because my husband polished off half of it in one sitting and I have a lot more mouths to feed in the house. You'll need three dishes for this but otherwise the cooking isn't elaborate or time consuming and I know this is one of those meals that will come together more and more quickly the more I make it. I once made gnocchi from scratch. Never do that. Baking a casserole with gnocchi is such a welcome change from a typical casserole with pasta. It seems more forgiving when it comes to the risk of getting overcooked, and it reheats beautifully. And bonus points for something warm and comforting during the winter that has green in it.
Baked Gnocchi, adapted from Two Peas and Their Pod
1 lb potato gnocchi (I got this from Trader Joe's, in the pasta aisle)
2 fresh sausage links (I used a mild Italian chicken sausage)
1 bunch lacinato kale
2 T butter
2 cloves of garlic, pressed
2 T flour
1 c mik
1/4 c basil pesto
1 1/2 c shredded mozzarella cheese (I actually think this dish only needs 1 cup total)
1/4 c parmesan
salt, pepper
pinch of freshly ground nutmeg
pinch of ground mustard
Bring a medium pot of water to boil, salt, and add gnocchi. Cook according to package (mine was for 3 minutes). Drain and set aside. Place pot back on stove and heat some olive oil. Squeeze sausage out of its casing and brown while breaking up. Meanwhile finely chop kale (off ribs) and add to the pot, salt, pepper and cook for about 5 minutes. Remove from heat, stir gnocchi in and toss this all into a medium sized casserole dish. Either reuse the same pot or heat butter in a smaller one to make the cream sauce. Add garlic to the butter and whisk. Add flour and whisk until the flour has toasted and thickened into the butter. Pour milk, add nutmeg and mustard. Whisk until sauce has thickened and turn off heat. You may want to salt and pepper but the sausage, pesto and cheese may have enough added salt. Stir pesto and 1 c of the mozzarella (or 1/2 cup) into the cream sauce. Pour this mixture over the gnocchi. Sprinkle remaining cheeses over. Cover with foil and bake 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes until the cheese melts, slightly toasts and bubbles.
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