Sheet Pan Gnocchi with White Beans and Kale
Serves 4
5 mins prep
23 mins cook
28 mins total
With cannellini beans, red onions and kale, this sheet pan gnocchi is an easy fall-winter vegetarian dinner recipe made with packaged gnocchi.
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Congratulations!
Save $4 cashback on Eden Foods White Cannellini Kidney Beans . Scan QR-code and claim coupon
Preheat the oven to 450 degrees F.
On a sheet pan toss the gnocchi, beans, onions, and garlic with 2 tablespoons olive oil, Italian seasonings, salt and pepper.
Roast for 15-18 minutes until the gnocchi and beans are starting to lightly brown.
Toss the kale with the gnocchi and beans and continue roasting for 5 minutes until the kale is crispy on the edges.
Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil and lemon juice.
Stir the gnocchi, beans, kale and onions into the roasted garlic oil with the parmesan cheese and parsley.
Divide the gnocchi onto serving plates or into bowls. Top with additional Parmesan and parsley. Drizzle with olive oil as desired.
