This is how we do Monday.
Gnocchi is pillowy and comforting on its own, but dunking it in a generous, creamy cheese sauce takes it to another level. Yes, it’s indulgent — and yes, I added kale. Balance, right?
Using gnocchi instead of classic pasta shapes transforms a classic mac and cheese into something richer and more luxurious. The little potato dumplings soak up the sauce and create a comforting, cozy casserole that feels extra-special, especially this time of year.
This recipe highlights kale in two ways: roasted until crisp and also massaged and used fresh on top for a crunchy finish. We love kale when it’s crispy on pastas, pizzas and more — it adds texture and a pop of green that cuts through the richness.
Over the weekend we put together a chili bar — complete with chili dogs — and I attempted Halloween-themed cookies that, uh, did not turn out as planned. They were more “spiders that had been stepped on” than anything cute. Still, the food was a hit and the company made everything better.
I also surprised myself by getting through Saturday night without touching a single piece of Halloween candy. I celebrated quietly with apple cider margaritas instead, and was pretty proud — until I found the Mallo Cups at the grocery store and caved. Who can resist those?
Back to the gnocchi mac: the sauce is creamy and cheesy, finished with nutmeg and mustard powder for warmth and depth. Fontina and white cheddar give it a melty, savory base, and a sprinkle of Parmesan and seasoned breadcrumbs on top adds a pleasing contrast. The roasted kale brings chewy, crisp bites throughout, and the fresh massaged kale on top stays crunchy after baking.
This version was created as part of a collaboration using mini potato gnocchi, which we adore for this recipe. With greens folded into the dish and extra kale on top, it feels like you deserve seconds — and maybe thirds.
Gnocchi Mac and Cheese with Crispy Kale
4
to 6
1 hour
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Ingredients
- 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
Instructions
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Preheat the oven to 375 degrees F.
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In a large bowl, massage the kale with the olive oil. Place half on a baking sheet and season with salt, pepper and garlic powder. Roast for 10 minutes, toss, then roast another 5 to 10 minutes until crispy.
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In a large oven-safe skillet, melt the butter over medium heat. Whisk in the flour to form a roux and cook until slightly golden, about 2 to 3 minutes. Slowly stream in the milk and cream, whisking constantly, until the sauce thickens and coats the back of a spoon. Stir in nutmeg and mustard powder.
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Reduce heat to low and add the cheeses a handful at a time, stirring until smooth and melted. Season with salt and pepper to taste.
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Stir in the cooked gnocchi and the roasted kale. If your skillet isn’t oven-safe, transfer to a baking dish. Sprinkle the breadcrumbs on top and finish with the massaged kale that wasn’t roasted.
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Bake for 15 to 20 minutes, or until bubbly and the top kale is crisp. Serve immediately.
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I would like to take my own cheese bath.