• Preheat oven to 350º F. Bring a large pot of water to a gentle boil. Add frozen gnocchi to boiling water, stirring occasionally. Cook for 2-3 mins., or until gnocchi floats. Remove from water with a slotted spoon and set aside
• While water is warming up, heat a non-stick sauté pan over medium heat. Add sausage to pan and using a spatula, break sausage into crumbles. Cook for about 5 mins. or until cooked through and crispy. Remove from pan and set aside.
• Place a large heavy-bottomed pot over medium heat. Add butter and let melt. Stir in the flour and cook, stirring occasionally, for about 2 mins., or until paste bubbles and no longer smells like flour. Add milk, continuing to stir. Bring to a gentle boil. Lower heat to medium-low and stir until béchamel is thick enough to coat the back of a wooden spoon. Season with garlic powder and salt & pepper. Remove from heat.
• Combine cooked gnocchi, sausage and béchamel in a large bowl. Add kale pesto, roasted tomatoes, Parmesan, and 1 cup mozzarella. Stir until combined.
• Transfer gnocchi mixture to an oven safe dish or skillet. Cover with foil and bake for 20 mins. After 20 mins., uncover and sprinkle remaining 1/2 cup of mozzarella on top. Bake for another 10-15 mins., or until cheese is melted and dish is bubbly. Let sit for 5 mins. before serving. Enjoy!

• Brown sausage in pan, add sauce and simmer for 20-30 minutes. Cool and set aside.

For bechamel:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

For pasta:

• Blanch fresh pasta in boiling water for 30 seconds. Remove and cool in cold water bath. Set aside. Brush with olive oil if stacking sheets.

For assembly:

• Begin with sauce and alternate between sauce and pasta with one layer of bechamel and cheese in the middle. Place the last piece of pasta on the top, coat with remaining bechamel and sprinkle with mozzarella and parmesan.
• Bake for 45 minutes on 375 degrees. Check occasionally and turn down heat if top browns too quickly. Remove from oven when internal temperature of 165 degrees is reach and rest for 15 minutes at room temperature before serving.

• Grill sausage to internal temperature of 165 degrees.
• Toss onions, peppers, cherry tomatoes, garlic, olive oil, salt and pepper together and place in foil packet. Put foil packet on grill, making sure not to burn contents until vegetables soften.

For Polenta

• Place polenta, stock, garlic and cream in small pot and slowly bring to a simmer. Whisking every few minutes to keep it smooth. Once it begins to simmer, place lid on pot and turn heat to low. Still whisking every five minutes or so. Leave on low for at least 20 minutes(may take longer). When polenta has completely softened and desired consistency is reached. Remove lid and add parmesan. Taste and season with salt.

For Instant Pot Polenta

• Whisk polenta and 2 cups stock, garlic, and cream in Instant Pot until combined. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. Cook at high pressure for 10 minutes. When timer goes off, manually release pressure. Carefully open lid and whisk polenta until creamy. Add parmesan and season with salt.
• Serve with polenta in a platter, topped with fresh sliced basil.