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Cheesy Baked Cauliflower Gnocchi

Want to have more veggies at dinner? This easy and delicious veggie-packed recipe will have your family begging for seconds.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2143.3 kcal

Equipment

  • 1 Large Skillet For sautéing vegetables and simmering sauce.
  • 1 Large Pot For boiling gnocchi.
  • 1 8x8 inch Baking Dish For baking the assembled dish.
  • 1 Chef's knife For chopping onion and slicing garlic.
  • 1 Cutting Board

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 3 cloves garlic thinly sliced
  • 1 pinch Spice Islands® Crushed Red Pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon Spice Islands® Oregano
  • 1 8 ounce package curly kale, stemmed and torn into 2-inch pieces
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 10 ounce packages Green Giant® Cauliflower Gnocchi
  • 4 tablespoons finely grated Parmesan cheese divided
  • 6 ounces fresh mozzarella torn into pieces

Instructions
 

  • Preheat oven to 450 degrees F.
  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
  • Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

Notes

For enhanced flavor and texture, consider lightly browning the cauliflower gnocchi in a separate pan with a touch of olive oil after boiling and draining, before combining with the sauce. This adds a delightful crispness. Ensure kale is thoroughly stemmed and torn into consistent pieces for even wilting. A common pitfall is overcooking cauliflower gnocchi; they cook very quickly, so watch closely to avoid a mushy texture. Utilizing high-quality crushed tomatoes and aged Parmesan will significantly elevate the dish's depth. Finish with a drizzle of good extra virgin olive oil and fresh basil leaves after baking for aromatic freshness and a vibrant presentation.