Kale and Gnocchi Bake
1 bunch of kale, washed, stalks removed, and chopped
1 -2 Tablespoons Olive Oil
2 cloves of garlic chopped
Salt to taste
A sprinkle of dried red pepper flakes (optional)
1/4 c vegetable or chicken stock
16 oz Griggstown Gnocchi or pasta of your choice
Alstede Farms Jersey tomato sauce
1 c shredded Mozzarella
1/2 cup grated parmesan
1 1/2 cups Ricotta Cheese
Heat a skillet with olive oil over medium heat. Add the garlic and sauté for a minute. Do not allow.
garlic to brown. Add the kale and sprinkle with salt and continue to cook until kale is slightly wilted. Add the stock and continue to cook for a minute or two. Remove from heat and set pan aside.
Cook the gnocchi in a deep pan of boiling salted water, following package directions. Drain thoroughly.
Preheat oven to 350.
Butter a baking dish. Add enough tomato sauce to coat the bottom of the pan. Add in 1/2 of the prepared gnocchi and top with 1/2 of the kale. Spoon over some ricotta and sprinkle with mozzarella. Drizzle with tomato sauce. Sprinkle in Parmesan. Repeat with remaining ingredients. Parmesan should be your last addition.
Cover the pan with foil.
Bake 20-25 minutes until the sauce is bubbly.
Lift the foil and allow the dish to sit for 10 minutes before serving.
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