Bring a pot of water to boil. Follow instructions on package to cook the gnocchi.

Remove kale leaves from the stems and chop into bite-sized pieces.

Add butter to a small pot and allow the butter to melt and brown. Browning the butter should take 3 to 5 minutes after it melts. Be careful to not let it burn.

Add flour to the butter and mix well with a spatula, cooking for about 2 minutes. Gradually pour in the milk and whisk. Cook the sauce for 2 minutes until it thickens, whisking occasionally. Add salt, pepper, ground mustard and ground nutmeg and whisk. Add the Roth Ultimate Mac & Cheese blend, turn the heat down to low and stir until melted.

Add the kale and corn to the cheese sauce and mix. Once the kale has cooked down, about 2 to 3 minutes, add the gnocchi and mix. Serve immediately.