Baked Gnocchi with Pesto Parmesan Bechamel

4 Tbsp	butter
2 tsp	Pastene Minced Garlic
½ cup	all purpose flour
2 ½ cups	milk
1 ½-2 lb	Pastene Italian Gnocchi
2 Tbsp	Pastene Pine Nuts, toasted, plus extra as garnish
⅔ cup	Pastene Grated Parmesan Cheese
1 cup	basil leaves
1 cup	flat-leaf parsley leaves
2 ½ cups	baby spinach leaves, divided
1	small bunch kale, blanched then placed in a ice bath, excess water squeezed out
	salt and pepper to taste
2 ½ oz	cheddar, finely grated

For: 6-8 People Prep: 30 min. Cook: 35-40 min.

Preheat oven to 350° F
To make the bechamel, melt butter in a saucepan over low heat and add garlic. Cook, stirring, for 2 minutes or until fragrant. Whisk in flour and cook, stirring constantly, for about 2 minutes. Gradually add milk, stirring constantly, until smooth.
Increase heat to medium, bring to a simmer and cook for 3 to 4 minutes until slightly thickened. Remove from heat and cool slightly.
Arrange gnocchi in a 2.5L baking dish. Place pine nuts, parmesan, basil, parsley, 2 cups spinach and blanched kale in a food processor. Pour bechamel in the food processor and pulse until smooth and flecked with chopped greens. Add salt and pepper to taste. Scatter remaining spinach over gnocchi and pour bechamel on top. Sprinkle cheddar over the top.
Bake for 25 to 30 minutes until golden. Garnish with extra pine nuts before serving.

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