Gnocchi and Greens in Cheese Sauce

I'm going to be honest. I haven't cooked like really cooked in about a month. I've thrown vegetables in a skillet or had hubs make veggie burgers and mac & cheese. I haven't felt inspired lately, I haven't been in the mood.

But last night I got it back. I chopped, set the table, lit some candles and made an awesome meal. It was so delicious.

Gnocchi and Greens in Cheese Sauce:
serves 6 (or makes a ton of lunches for the week)
inspired by this recipe

2 16oz packs of gnocchi
2 cups of kale; finely chopped
2 shallots; sliced thinly
2 cups of english peas
1 tbs olive oil
4 tbs butter
4 tbs flour
1 tsp dry mustard seeds; ground
6-10 peppercorns; ground
1/2 tsp salt (I used truffle salt mmm)
1/2 tsp cayenne
2 cups milk
1/2 cup vegetable stock
2 1/2 cups shredded cheese (I used a mozzarella, monterey, cheddar mix)
1 cup bread crumbs

preheat oven to 400 degrees F

1    bring a pot of water to a boil and cook peas for 5-6 minutes
2    in a pan heat the oil and then sauté the shallots and kale for 3-4 minutes
3    remove kale and shallots to another bowl, strain peas and also place them
      in the bowl
4    in the same pan melt the butter and then whisk in the flour, it should make
      a gravy-like consistency
5    mix in the ground mustard & peppercorns, salt, and cayenne
6    then pour in the milk and vegetable stock and stir frequently over medium heat
7    bring a large pot of water to a boil
8    add 2 cups of the cheese into the milk mixture and stir to melt it all in
9    put gnocchi into the boiling water and let cook until they begin to float, once the float
      scoop them out and place them into a large dish (9x13 approximately)
10  once all the cheese is melted pour the kale & peas mixture into the cheese sauce, stir
      and pour over the gnocchi
11  mix it all together and top with remaining cheese and bread crumbs
12  bake for 8-10 minutes, cheese should be bubbling

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