Baked Gnocchi with Pesto, Kale and Sausage

Where has baked gnocchi been all my life?  Do you ever find a recipe and wonder how you could have gone so long without having made it? The instant I saw this recipe I knew I had to make it. Kale, pesto, sausage, gnocchi and cheese - how could anything that involves all of that not be a home run? Braised kale with pasta is probably the dish I make most often and this was a cheesy, decadent version of that. I may have to double this recipe next time I make it because my husband polished off half of it in one sitting and I have a lot more mouths to feed in the house. You'll need three dishes for this but otherwise the cooking isn't elaborate or time consuming and I know this is one of those meals that will come together more and more quickly the more I make it. I once made gnocchi from scratch.  Never do that. Baking a casserole with gnocchi is such a welcome change from a typical casserole with pasta. It seems more forgiving when it comes to the risk of getting overcooked, and it reheats beautifully. And bonus points for something warm and comforting during the winter that has green in it.  

Baked Gnocchi, adapted from Two Peas and Their Pod

1 lb potato gnocchi (I got this from Trader Joe's, in the pasta aisle)

2 fresh sausage links (I used a mild Italian chicken sausage)

1 bunch lacinato kale

2 T butter

2 cloves of garlic, pressed

2 T flour

1 c mik

1/4 c basil pesto

1 1/2 c shredded mozzarella cheese (I actually think this dish only needs 1 cup total)

1/4 c parmesan

salt, pepper

pinch of freshly ground nutmeg

pinch of ground mustard

Bring a medium pot of water to boil, salt, and add gnocchi. Cook according to package (mine was for 3 minutes). Drain and set aside.  Place pot back on stove and heat some olive oil. Squeeze sausage out of its casing and brown while breaking up. Meanwhile finely chop kale (off ribs) and add to the pot, salt, pepper and cook for about 5 minutes. Remove from heat, stir gnocchi in and toss this all into a medium sized casserole dish. Either reuse the same pot or heat butter in a smaller one to make the cream sauce. Add garlic to the butter and whisk. Add flour and whisk until the flour has toasted and thickened into the butter. Pour milk, add nutmeg and mustard. Whisk until sauce has thickened and turn off heat. You may want to salt and pepper but the sausage, pesto and cheese may have enough added salt. Stir pesto and 1 c of the mozzarella (or 1/2 cup) into the cream sauce.  Pour this mixture over the gnocchi. Sprinkle remaining cheeses over. Cover with foil and bake 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes until the cheese melts, slightly toasts and bubbles.   

Chicken Nuggets

These homemade nuggets are crunchy. And satisfying for growing, hungry kids that I swear I do nothing but feed, all, day, long. I first dredged the chicken in farina (cream of wheat), then dipped in egg, and then did one last coating in panko. You can bake them but I prefer a pan fry. If you have any left over they reheat really well on a panini press lined with foil or a warm pan which will bring back the crunch. For some crazy reason my kids aren't into dipping sauces at all but I'm sure you can come up with something creative.   

2 chicken breasts, boneless, skinless
1/4 cup farina
2 eggs
1 cup panko
1 T parmesan cheese
1 t paprika
salt, pepper, oil for frying

Cube chicken into bite size pieces and place in a ziplock bag. Salt and pepper. Pour in farina, seal, and shake to coat chicken.  Set out two breading pans - fill one with panko, paprika and parmesan and beat eggs in the other.  Dredge chicken in batches in egg and then panko.  With a large pan on medium heat, fry until brown and crisp on each side.  

Chocolate Pudding

At some point during my third pregnancy I got a massive craving for chocolate pudding pie - something my mom used to make with a graham cracker crust. Cravings were hard to fulfill while I was busy with two other kids and I remember it took me several days before I was able to gather the ingredients, find the time to assemble it and then wait patiently for it to set in the fridge. That was one heavily first slice.  I found this recipe from Williams and Sonoma and now the chocolate pudding has become a family favorite and something I love to make on occasion. It made the cut when planning our meals in preparation for a big blizzard we just had and with an extra set of hands at home I actually had time to snap a photo. One of these was definitely my reward for helping shovel and pulling sleds while a 20 lb baby was strapped to me. The recipe makes enough to fill 6 small cups halfway so you have plenty of room to top the rest with whipped cream before serving.

2 1/2 cups milk
5 oz semi sweet chocolate
4 egg yolks
3/4 cup sugar
3 T cornstarch
1/4 t salt
1 1/2 t vanilla extract

In a heavy nonaluminum (I use enamel) saucepan over low heat, warm the milk and the chocolate, whisking until the chocolate is melted. In a bowl, whisk the egg yolks and sugar until pale yellow. Add the corn starch and salt and vanilla, then whisk until blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over medium heat until it thickens and begins to bubble slowly, around 6 minutes.  Remove from the heat and stir until smooth. Pour into serving dishes, cover with plastic wrap and refrigerate until cold and firm, 2 to 3 hours.