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Gnocchi, Kale and Spinach Gratin

October 29, 2018 By All That I'm Eating 16 Comments

Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach gratin.

gnocchi, kale and spinach gratin

ingredients

You will need (for two big portions):

  • 1 small broccoli, cut into florets
  • Handful kale, stems removed and shredded
  • 2 nuggets frozen spinach (you can use cooked, squeezed and chopped fresh spinach instead)
  • 500g fresh gnocchi
  • 25g butter
  • 25g plain flour
  • 300ml milk
  • 1 tbsp Dijon mustard
  • Salt and pepper
  • 25g grated Parmesan plus extra for the top

method

Start by making the cheese sauce. Melt the butter in a small saucepan and then add the flour. Cook for a minute or two and then gradually whisk in the milk ensuring there are no lumps.

Continue whisking the sauce until it bubbles and becomes nice and thick. Remove from the heat, add a little salt and plenty of pepper and stir through the cheese and mustard.

Bring a large pan of salted water to the boil and add the gnocchi and frozen spinach. Place the broccoli and kale in a steamer over the top of the gnocchi, bring the pan back to the boil and cook for two minutes.

Drain everything well.

Add the broccoli, gnocchi, kale and spinach to a roasting dish. Pour the cheese sauce over the top; it will dribble down and mix into everything.

Sprinkle some extra cheese over the sauce and then place under a medium grill until the top is golden and bubbling.

cheese sauce, kale and gnocchi

Some parts of the broccoli and kale get stuck at the top of the dish meaning they catch ever so slightly under the grill and have that deliciously toasted flavour. The crispy cheese topping is so rich in savoury flavour from the Parmesan and the smooth cheese sauce coats everything nicely. And thanks to the short gnocchi cooking time and grilling rather than baking this dish it’s ready in under half an hour. I think a few cherry tomatoes dotted over the top would add a lovely pop and freshness and using a blue cheese or a strong cheddar would be delicious if you happen to have those in the fridge too.

Other posts you might like

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    Tomato, Butterbean and Spinach Pesto Soup
  • autumn minestrone full of vegtables
    Autumn Vegetable Minestrone
  • Tomato and Mascarpone Gnocchi Bake served up
    Tomato and Mascarpone Gnocchi Bake

Filed Under: Autumn, Broccoli, Budget Meals, Butter, Cabbage, Cheese, Dairy & Eggs, Dinner, Gnocchi, Horseradish & Mustard, Kale, October, Pasta, Quick Recipes, Recipes By Month, Seasons, Spinach, Store Cupboard, Vegetables, Vegetarian Tagged With: dinner, pasta, recipe, vegetarian

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Comments

  1. Tandy | Lavender and Lime says

    October 29, 2018 at 11:21

    What a great idea. I usually do a raid the fridge pasta every Sunday night so that we can start fresh on a Monday 🙂

    Reply
  2. angiesrecipes says

    October 29, 2018 at 11:48

    Such a delicious gratin! I love esp. that you have added greens there. So much healthier and a great way to enjoy more veggies.

    Reply
  3. Mimi says

    October 29, 2018 at 11:54

    Brilliant idea! I don’t think I’ve ever baked gnocchi before, but why not! I don’t think they’d be insulted in a lovely gratin such as this.

    Reply
    • All That I'm Eating says

      October 29, 2018 at 15:35

      They certainly wouldn’t be! I have fried them in the past too so they get a lovely crispy coating, definitely worth a try.

      Reply
    • Stu says

      April 11, 2020 at 06:23

      Mimi, you should try fried gnocchi, it takes quite a while to brown but … just heat a little vegetable oil, toss the gnocchi into a hot pan and fry until crisp – yum!

      Reply
      • All That I'm Eating says

        April 16, 2020 at 11:43

        Great idea Stu!

        Reply
  4. Laura says

    October 30, 2018 at 00:50

    I love love love gnocchi! And this looks amazing – I’m totally into all the veggies – I have so many half bunches of kale right now to use up and this creamy casserole looks like a perfect way to do it! Thanks, Caroline!

    Reply
  5. David says

    October 30, 2018 at 13:08

    I saw this on Instagram and knew immediately that I was going to love it! Yum – and so comforting as the weather cools!

    Reply
  6. Evelyne says

    October 30, 2018 at 18:40

    Looks like a really awesome gratin dish, brilliant to use gnocchi. great way to use leftover veggies.

    Reply
  7. The-FoodTrotter says

    November 1, 2018 at 11:24

    It looks gorgeous I’m completely fond of gnocchi casseroles and gnocchi in general to tell the truth! 😉 Plus it’s freezing now so gratin season is officially open 🙂

    Reply
  8. Miriam says

    November 1, 2018 at 16:52

    Looks like the perfect comfort food – I am a huge fan of gnocchi and what a great way to use up some veggies 🙂 Have a wonderful weekend ahead!

    Miriam xx

    Reply
    • All That I'm Eating says

      November 3, 2018 at 16:13

      It is such a great comfort food, but also because of all the veg it feels slightly healthy at the same time!

      Reply
  9. Karen (Back Road Journal) says

    November 7, 2018 at 16:40

    How clever…you certainly created a comforting dish yet it is filled with veggies. That is sometimes hard to do. 🙂

    Reply
  10. Ron says

    November 8, 2018 at 15:23

    Your gratin looks to be a great tummy warmer. I’ve never used gnocchi in a gratin, but why the heck not. Clever thinking.

    Reply
    • All That I'm Eating says

      December 31, 2018 at 09:00

      It’s so quick to use gnocchi rather than sliced potatoes!

      Reply
  11. grace says

    November 12, 2018 at 18:40

    soups are all well and good, but this is an even more appealing way to use leftover veggies! bravo!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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