Sweet Potato and Kale Gnocchi Bake
Looking for a comforting dish that's packed with flavor and perfect for a cozy dinner? This Sweet Potato and Kale Gnocchi Bake is a fantastic choice! It's a vegetarian delight that will satisfy both meat lovers and plant-based enthusiasts alike, featuring tender gnocchi, roasted sweet potatoes, and wilted kale in a creamy sauce, all baked to golden perfection.
Ingredients
- 1 lb gnocchi, store-bought or homemade
- 2 medium sweet potatoes, peeled and diced
- 2 cups kale, stems removed and chopped
- 1 cup vegetable broth
- 1 cup coconut milk or almond milk
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup nutritional yeast (for a cheesy flavor)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Sweet Potatoes: Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly caramelized.
- Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface, then drain.
- Sauté the Kale: In a large skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped kale and cook until wilted.
- Combine Ingredients: In a large bowl, combine the cooked gnocchi, roasted sweet potatoes, sautéed kale, vegetable broth, coconut milk, thyme, and nutritional yeast. Mix well to combine.
- Transfer to Baking Dish: Pour the mixture into a greased baking dish, spreading it out evenly. Top with breadcrumbs if desired.
- Bake: Bake in the preheated oven for 25-30 minutes or until bubbly and golden on top.
- Serve: Let it cool slightly before serving. Enjoy your delicious Sweet Potato and Kale Gnocchi Bake!
Cook’s tips
- Make sure to roast the sweet potatoes until they are fork-tender to ensure a creamy texture.
- For extra crispiness, broil the gnocchi bake for the last 2-3 minutes.
- Use fresh kale and remove the tough stems for best results.
- If you prefer a thinner sauce, add a splash more vegetable broth.
- Let the bake rest for 5 minutes before serving to allow it to set.
Substitutions
- Use spinach or Swiss chard instead of kale.
- Substitute butternut squash for sweet potatoes.
- Use heavy cream or cashew cream instead of coconut milk for a richer sauce.
- Try regular milk if you don't need a vegan option.
- Add cooked chicken or sausage for a non-vegetarian version.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in individual portions.
Frequently asked questions
Can I make this gluten-free?
Yes, use gluten-free gnocchi and ensure your breadcrumbs are gluten-free or omit them.
Can I add protein to this dish?
Absolutely! Add cooked chickpeas, white beans, or crumbled sausage for extra protein.
Can I prepare this ahead of time?
Yes, assemble the dish without baking, cover, and refrigerate for up to 24 hours. Then bake as directed, adding a few extra minutes.
What can I use instead of nutritional yeast?
You can use grated Parmesan cheese if not vegan, or simply omit it and add extra salt and a pinch of garlic powder.
