baked GNOCCHI with SPINACH & KALE in a light CHEESE sauce

baked GNOCCHI with SPINACH & KALE in a light CHEESE sauce

OMG!  I made this last weekend for the first time and I will be making it again VERY soon. Yes, it has carbs, yes it has cheese but you'll see this recipe isn't really that bad for you - and not just because it has some spinach and kale in it (ha ha ha).  

This is so amazing and so delicious that words do not really give it justice.  So I'll spare you the long intro and get to the point.  You like gnocchi? You like cheese? You like food that makes you smile and anyone who tastes it smile too?  Perfect. Make this...you're welcome.

(recipe serves 5-6 as main dish with a side salad or as a side dish to serve up to 8)

baked GNOCCHI with SPINACH & KALE in a light CHEESE sauce   

  1. 2 16 oz packages of gnocchi
  2. 1 heaping tbsp minced garlic
  3. 1 tbsp lemon zest
  4. 2 tbsp butter
  5. 2 tbsp flour
  6. 1.5 cups 2% milk (no, do not use skim milk - shame on you for even asking)
  7. 5-6 oz fresh spinach & kale mix (about 4 cups, but you can use a little more)
  8. 3/4 cups shredded Fontina cheese 
  9. 1/4 cup shaved Parmesan cheese
  10. 1/4 tsp salt
  11. 1/4 tsp black pepper

baked GNOCCHI with SPINACH & KALE in a light CHEESE sauce steps

  1. preheat oven to 400 degrees; spray glass 9x9 baking dish with cooking spray
  2. zest your lemon, shred your cheese
  3. cook gnocchi according to package (about 3 minutes); drain and put into baking dish
  4. in a skillet or large sauce pan, melt butter with garlic for a couple minutes on medium; add milk, flour, salt, pepper, lemon zest, and your shredded Fontina cheese; mix well and slowly wilt in the spinach and kale into the sauce mixture 
  5. pour sauce over cooked gnocchi and stir; top with shaved Parmesan and bake for 30 minutes until the top is golden brown
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my PAELLA SPICE-rubbed whole ROASTED CHICKEN

my PAELLA SPICE-rubbed whole ROASTED CHICKEN