Crispy Gnocchi and Greens Bake

A comforting and creamy baked gnocchi dish with Brussels sprouts, kale, and leeks covered in a delicious béchamel sauce. Perfect for tricking any reluctant veggie eaters, including picky kids.

By @sebscrispyclub

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 400 g Brussels sprouts halved
• 0 olive oil as needed
• 0 water a splash
• 1 bunch kale chopped
• 0 water a splash
• 500 g gnocchi
• 0 olive oil as needed
• 1 leek sliced
• 0 olive oil as needed
• 0 salt
• 3 cloves garlic minced
• 2 sprigs thyme fresh
• 2 tbsp flour
• 600 ml milk
• 0 Parmesan grated
• 0 nutmeg a pinch
• 1 lemon zest from one lemon
• 0 salt
• 0 pepper
• 0 Gruyère cheese grated
• 0 bread torn into small pieces
• 0 olive oil
• 0 lemon zest
• 0 salt

Instructions

1. Heat a large pan over medium heat. Add a splash of olive oil and the halved Brussels sprouts, cooking for about 10 minutes until 80% done. Add a splash of water to help them steam, then set them aside in a bowl.
2. Toss the chopped kale into the same pan with a little water, steam for a few minutes until wilted, and add to the bowl with the Brussels sprouts.
3. Wipe out the pan, add more olive oil, and cook the gnocchi until golden and crispy on all sides. Add to the bowl with the veggies.
4. In a large pot, sauté the sliced leeks in olive oil with a pinch of salt until soft. Stir in the minced garlic and thyme, cooking for another minute. Sprinkle in the flour and cook for 2–3 minutes, then slowly whisk in the milk. Let simmer until thickened.
5. Finish the béchamel with a generous handful of grated Parmesan, a pinch of nutmeg, lemon zest, salt, and pepper to taste.
6. Combine the Brussels sprouts, kale, and gnocchi with the béchamel sauce, then pour into an ovenproof dish. Top with grated Gruyère cheese and bake at 180°C (350°F) for 25–30 minutes.
7. Optional: Serve with lemony breadcrumbs. Tear up old bread, toss with olive oil, lemon zest, and a pinch of salt, then toast in the oven for 10 minutes until golden.