This creamy, cheesy gnocchi bake is a wonderful comfort food dinner to warm you from the inside out. It is a crowd pleaser with gluten free and vegan options so everyone can enjoy it, and can easily be batch-cooked and frozen. Packed with winter veg, this creamy family meal is great for fuelling the family through winter colds. Super filling, meaning a little stretches a long way!
Cook the gnocchi in boiling water for 1 minute, until just starting to pop up to the surface, then drain and pour into a large ovenproof casserole dish. Stir through the roasted vegetables and kale, then the white sauce. Top with Parmesan or breadcrumbs, if you like, then bake in the oven for 15 minutes before serving with a side salad, if you like.
*I make my own gnocchi by mashing 1kg (2lbs) peeled potatoes, cooked until soft, and mixing with 2 egg yolks, sea salt & black pepper, some rosemary or thyme, and gluten free flour until it makes a soft dough. Then I roll the dough into long sausage-shaped strips and cut into gnocchi. Cook just as with shop-bought gnocchi.