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Heat a large pan over medium heat. Add a splash of olive oil and the Brussels sprouts, cooking for ~10 minutes until 80% done. Add a splash of water to help them steam, then set aside in a bowl.
Toss the kale into the same pan with a little water, steam for a few minutes, and add to the bowl with the sprouts.
Wipe out the pan, add more olive oil, and cook the gnocchi until golden and crispy on all sides. Add to the bowl with the veggies.
In a large pot, sauté the leeks in olive oil with a pinch of salt until soft. Stir in the garlic and thyme, cooking for another minute.
Sprinkle in the flour and cook for 2–3 minutes, then slowly whisk in the milk. Let simmer until thickened.
Finish the béchamel with a generous handful of Parmesan, a pinch of nutmeg, lemon zest, salt and pepper.
Combine the Brussels sprouts, kale, and gnocchi with the béchamel, then pour into an ovenproof dish. Top with grated cheese and bake at 180°C for 25–30 minutes.