In a large pot over medium heat, add the olive oil with the rosemary sprig. Add the kale and sauté until wilted and fragrant. Season with salt and pepper and remove from the pot.
In the same pot melt the VIOBLOCK. Cook the shallots and garlic, stirring often, until golden for about 3 to 5 minutes. Add flour and cook, stirring, until lightly toasted for about 1 more minute.
Slowly pour in the plant- based milk and begin to whisk constantly, until the mixture is smooth. Add nutmeg, dijon mustard, salt, and pepper and whisk for 5-8 minutes until the bechamel starts to thicken. Add in the grated Violife Epic Cheddar flavour and whisk until melted. Add in the gnocchi and bring the mixture to a simmer over medium heat, stirring occasionally. Cook until thickened slightly, for about 1 minute. Remove from heat and pour into a baking dish, mixing with the sauteed kale.
Stir to coat evenly and top with the remaining grated Violife Epic Mature Cheddar flavour. Bake in a preheated oven at 180°C for 20-25 minutes until bubbly and golden.