24 ounces of Three Bridges Parmesan Gnocchi
4 cups packed chopped kale
1 sweet potato, peeled and diced into bite sized pieces
2 tablespoons of ghee or butter
4 cloves of garlic, minced
2 tablespoons of all purpose flour
1 cup of milk (any kind)
salt and pepper to taste
1 1/2 cups of gruyere cheese, mozzarella also works great- divided
1/4 cup of freshly grated parmesan- optional
In a large pot, cook the gnocchi according to packaging instructions.
In a large skillet over medium heat, add in 1/2 cup of water and bring to a simmer. Add in the Sweet potato and cook for 5 minutes, stirring frequently and adding additional water as needed (we’re steaming the potato a bit so that it’s lightly cooked before it goes in the oven). Add in the kale. The skillet will be rather full at this point but stir carefully and within a couple minutes, the kale will wilt and make it easier to stir. Season with a bit of salt and pepper. Once kale is fully wilted, take off of heat and drain of any excess liquid.
In a medium saucepan, melt the ghee/ butter. Once hot, add in garlic and cook until fragrant and lightly brown, about 2 minutes. Whisk in flour and continue to whisk until combined and mixture thickens.
Next whisk in milk and continue to whisk until mixture thickens which takes a few minutes. Whisk in 2/3 cup of the cheese. Season mixture with salt and pepper to taste and remove from heat.
In a casserole dish, combine the gnocchi, sweet potato, kale, and sauce. Mix until fully combined. Top with the remaining gruyere cheese as well as the parmesan cheese.
Bake for 25 minutes. I turned my broiler on for about 2 minutes to brown up the cheese a bit but that’s not necessary.