Best Kale and Gnocchi Bake

delish.com

Candice Mowen Koenker

2 tbsp. extra-virgin olive oil

2 (10-oz.) bunches kale, stems removed and leaves torn (about 24 packed c. total)

Kosher salt

3 tbsp. unsalted butter

2 large shallots, finely chopped

3 cloves garlic, finely chopped

3 tbsp. all-purpose flour

4 c. whole milk

2 tsp. Dijon mustard

Pinch of ground nutmeg

Freshly ground black pepper

1 (16-oz.) package refrigerated potato gnocchi

8 oz. Monterey Jack cheese, shredded (about 2 c.), divided

1 oz. Parmesan, finely grated (about ¼ c.)

Directions at delish.com

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