1 Heat oven to 180C/160C fan/gas 4. Make a béchamel sauce by melting the butter in a small pan. Add the flour and combine until smooth. Stir in the milk then add 100g of the Orkney cheddar and combine until you have a smooth, creamy sauce – this should take around 10 mins.
2 Heat the olive oil in another pan. Add the mushrooms, garlic and parsley and fry for 10 mins, until golden. Transfer to a baking dish.
3 Cook the gnocchi according to packet instructions. Boil the kale in the same water as the gnocchi. Drain and add to the baking dish, mixing with the mushrooms.
4 Pour over the béchamel and give it a good stir to coat everything. Top with breadcrumbs and the remaining cheese. Bake for 20 mins until bubbly and golden, then sprinkle over the parsley and serve with a rocket salad on the side.