Comforting baked gnocchi with all the greens!

Okay, this recipe

Comforting baked gnocchi with all the greens!

Okay, this recipe isn’t just for convincing kids but for anyone looking for a great way to eat more leafy greens and brussel sprouts. It’s great as a comforting main or even as a side dish. 
Ingredients * 400g Brussels sprouts (halved) * 1 bunch of kale (chopped) * 1 leek (sliced) * 500g gnocchi * 3 cloves garlic (minced or grated) * * 2 tbsp flour * * 2 tbsp oil * * 600ml milk * Parmesan * * A few sprigs fresh thyme (or sub dried) * * * * * * Zest of one lemon (optional) * Pinch of nutmeg * Salt and pepper
 Instructions 1. Prep the veggies:
Heat a large pan over medium heat. Add a splash of olive oil and the Brussels sprouts, cooking for ~10 minutes until 80% done. Add a splash of water to help them steam, then set aside in a bowl.
Toss the kale into the same pan with a little water, steam for a few minutes, and add to the bowl with the sprouts. 2. Golden gnocchi:
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. 11. 11. 11. 11. 11. 11. 11. 11. 11. Make the béchamel:
In a large pot, sauté the leeks in olive oil with a pinch of salt until soft. Stir in the 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. Finish with a generous handful of Parmesan, a pinch of nutmeg, lemon zest, salt and pepper. 12. Assemble and bake:
Combine the Brussels sprouts, kale, and gnocchi with the béchamel, then pour into an ovenproof dish. Top with grated cheese (Gruyère is my pick!) and bake at 180°C for 25–30 minutes.
 Optional upgrade: 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. This recipe is as comforting as it gets—creamy, crispy, cheesy, and packed with greens!

Great

% Daily Values based on a 2,000 calorie diet