Baked gnocchi

Steps

1. Heat a large pan over medium heat. Add a splash of olive oil, a dash of salt and the sprouts, cook until almost done.
2. Remove sprouts from the pan and place in a large bowl.
3. Toss the kale into the same pan with a little water, steam for a few minutes, and add to the bowl with the sprouts.
4. Wipe out the pan, add more olive oil, and cook the gnocchi until golden and crispy on all sides. Add to the sprouts and kale.
5. In a large pot sauté the leeks in olive oil with a pinch of salt until soft. Stir in the garlic and thyme and cook until fragrant.
6. Sprinkle in the flour and cook for 2–3 minutes, then slowly whisk in the milk. Simmer until thickened.
7. Finish with a generous handful of Parmesan, a pinch of nutmeg, lemon zest, salt and pepper.
8. Add the gnocchi and vegetables to an oven safe dish. Pour over the béchamel. Top with grated cheese and bake at 180°C for 25–30 minutes.
9. Heat a frying pan over a medium heat with a good drizzle of olive oil.
10. Add the panko with a pinch of salt and the parsley, fry for a few mins until crisp and golden. Remove from heat.