It’s still a work in progress, but the basic infrastructure involves preheating the oven to 425F/210C; browning gnocchi in butter and bacon fat in a cast-iron skillet on the stovetop, then mixing in chopped, cooked kale and Italian sausage. I then added about 1 cup of stock and milk mixed together, and slid the whole thing into the now-hot oven to let it heat through for about 10 minutes. Then I mixed in somewhere around 1.5 cups of cream cheese, grated cheddar cheese, and grated pecorino romano, and put it back in for another 5 minutes or so. The sauce isn’t quite right yet, so I’ll be continuing to fiddle with it, but even as is, it was still pretty tasty and hit the spot at the end of a long, busy day. And since I'm on a short turnaround yet again, that's all from me for today.
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