Cheesy Baked Gnocchi with Pumpkin & Kale - Erath Winery

Ingredients

• 1-pound gnocchi
• 1 bunch kale (about 1 pound, ribs removed, coarsely chopped)
• 1 15-ounce can pure pumpkin purée
• ¾ cup heavy cream
• 2 cloves garlic (minced or grated)
• 1 teaspoon dried thyme
• ½ teaspoon red-pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3/4 cup grated Gruyère
• 3/4 cup grated mozzarella
• 1 cup grated Parmesan (divided)