Creamy Kale and Gnocchi Bake

Directions

1. Preheat oven to 375º,. In a large pot over medium-high heat, heat 2 tablespoons of olive oil. Add kale a large handful at a time, tossing with tongs and slightly wilting each batch before adding the next, until all kale is added and leaves are bright green and just wilted, about 5 minutes total. Season kale with salt and transfer into an 11"-by-8" (2-quart) baking dish.
2. In the same pot over medium heat, add remaining olive oil. Cook shallots and garlic, stirring often, until tender and light golden, 3 to 5 minutes. Add flour and cook, stirring, until lightly toasted, about 1 minute more. While whisking, slowly pour in milk until combined and smooth. Whisk in mustard, nutmeg, salt, and pepper. Stir in the gnocchi. Bring mixture to a simmer over medium heat, stirring occasionally, and cook until thickened slightly about 1 minute.
3. Remove the pot from heat and whisk in 1 cup of Monterey Jack cheese until melted. Return cooked kale to the pot and toss to combine, then scrape the kale mixture into the baking dish. Top with Parmesan and the remaining 1 cup of Monterey Jack cheese. Bake until the filling is bubbling and the top is golden, 16 to 20 minutes. Let cool for 10 minutes before serving.