Ingredients
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2 16 ounce packages gnocchi
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10 ounce kale, washed, stemmed, and chopped (6 cups)
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3 cloves garlic, minced
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2 tablespoon butter
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2 tablespoon all-purpose flour
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1 ½ cup milk
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2 ounce Fontina or sharp white cheddar cheese, shredded (1/2 cup)
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1 tablespoon lemon zest
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½ cup finely shredded Parmesan cheese
Directions
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Preheat oven to 400°F. Grease a 2-qt. baking dish; set aside. In a 6-qt. pot cook gnocchi according to package directions, adding kale for last minute. Drain; return pasta and kale to pot.
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Meanwhile, in a saucepan cook garlic in butter over medium heat for 1 minute. Stir in flour to combine. Whisk in milk; cook and stir until thickened and bubbly. Stir in Fontina and lemon zest. Pour over gnocchi mixture; stir to coat. Transfer to prepared baking dish. Top with Parmesan. Bake 20 minutes until lightly browned and bubbly.
Nutrition Facts (per serving)
| 444 | Calories |
| 11g | Fat |
| 71g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 30% |
| Cholesterol 31mg | 10% |
| Sodium 749mg | 33% |
| Total Carbohydrate 71g | 26% |
| Total Sugars 5g | |
| Protein 18g | 36% |
| Vitamin C 82.3mg | 91% |
| Calcium 315mg | 24% |
| Iron 1.2mg | 7% |
| Potassium 438mg | 9% |
| Folate, total 103.7mcg | |
| Vitamin B-12 0.6mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
