Home > Recipes & Trends > Everyday Indulgences > Cheesy baked gnocchi with kale & mushrooms
  • Serves: 6


    • 1 tbsp butter

    • 2 tbsp flour

    • 300ml milk

    • 150G Orkney Mature Coloured Cheddar

    • 1 tbsp olive oil

    • 200G chestnut mushrooms, thinly sliced

    • 2 garlic cloves, finely chopped, small bunch parsley, roughly chopped

    • 500G store-bought fresh gnocchi

    • 75G kale, roughly sliced and tough stems removed

    • 15G breadcrumbs

  • Method

    • 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.

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