Step 1

Preheat oven to 180°C.

Step 2

To make the bechamel, melt butter in a saucepan over low heat and add garlic. Cook, stirring, for 2 minutes or until fragrant and softened. Stir in flour and cook, stirring constantly, for 2 minutes to cook out flour. Gradually add milk, stirring constantly, until smooth (change to a whisk if any lumps start to form). Increase heat to medium, bring to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and cool slightly.

Step 3

Arrange cooked gnocchi in a 1.6L baking dish. Place pine nuts, parmesan, basil, parsley, 2 cups spinach and cavolo nero in a blender. Pour bechamel in the blender and whiz until smooth and bechamel is flecked with chopped greens. Season to taste. Scatter remaining spinach over gnocchi and pour bechamel on top. Scatter over Comté or cheddar.

Step 4

Bake for 25-30 minutes until golden. Scatter with extra pine nuts to serve.