This is how we do Monday.
Pillowy gnocchi gets even better when it’s tucked into a rich, cheesy sauce — and then finished with crispy kale for texture and brightness.
Yes, I added kale.
Adding greens feels like balance, right? A little crunch and color to counteract that glorious cheese bath.
Swap traditional pasta for gnocchi and you instantly elevate the classic mac and cheese. The dumplings make the dish creamier and more decadent — absolutely indulgent, but also absolutely worth it. This time of year calls for a little extra comfort food, and this fits the bill perfectly.
This is our favorite way to enjoy kale when it’s crispy and layered atop pastas or pizza. It’s also a perfect complement to marinated kale salads, which we love. I’ve been experimenting with a large kale Caesar and getting close to the ideal version — I’ll share once I settle on the best method.
Over the weekend we had a chili bar — my cousin made an incredible chili — and at the last minute we grabbed hot dogs to build chili dogs. It was unexpectedly fabulous.
I also attempted spider cookies and they didn’t turn out as cute as planned—more like cookies that had been stepped on. Still, they were tasty.
How was your weekend? What did you get into?
One more weekend confession: I made it through Saturday night without eating a single piece of Halloween candy — I only had a couple of apple cider margaritas — and I was pretty proud. That lasted until I went to the grocery store and saw them: Mallo Cups. I caved and bought some. So much for my streak, but they were worth it.
Back to the gnocchi mac: it’s creamy and cheesy, studded with roasted, chewy kale and finished with additional crispy kale on top. This recipe was developed in partnership with DeLallo, using their mini potato gnocchi, which we love. Since there’s kale mixed right in, a second helping seems totally justified.
Gnocchi Mac and Cheese with Crispy Kale
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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
Instructions
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Preheat the oven to 375°F.
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In a large bowl, massage the kale with the olive oil. Place half the kale on a baking sheet and season with salt, pepper and garlic powder. Roast for 10 minutes, toss, then roast 5–10 more minutes until crispy.
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In a large, oven-safe skillet, melt the butter over medium heat. Whisk in the flour and cook until slightly golden, about 2–3 minutes. Slowly whisk in the milk and cream until the sauce thickens and coats the back of a spoon. Stir in the nutmeg and mustard powder.
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Lower the heat and stir in the cheeses, a handful at a time, until smooth. Season to taste with salt and pepper.
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Add the cooked gnocchi and roasted kale to the sauce, stirring to combine. If needed, transfer to a baking dish. Sprinkle breadcrumbs over the top and add the remaining massaged kale.
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Bake for 15–20 minutes, until the cheese is bubbly and the top kale is crispy. Serve immediately.
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I would like to take my own cheese bath.