Sheet Pan Gnocchi with White Beans and Kale
Serves 45 mins prep23 mins cook
With cannellini beans, red onions and kale, this sheet pan gnocchi is an easy fall-winter vegetarian dinner recipe made with packaged gnocchi.
0 servings
What you need
Instructions
0 Preheat the oven to 450 degrees F. 1 On a sheet pan toss the gnocchi, beans, onions, and garlic with 2 tablespoons olive oil, Italian seasonings, salt and pepper. 2 Roast for 15-18 minutes until the gnocchi and beans are starting to lightly brown. 3 Toss the kale with the gnocchi and beans and continue roasting for 5 minutes until the kale is crispy on the edges. 4 Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil and lemon juice. 5 Stir the gnocchi, beans, kale and onions into the roasted garlic oil with the parmesan cheese and parsley. 6 Divide the gnocchi onto serving plates or into bowls. Top with additional Parmesan and parsley. Drizzle with olive oil as desired.View original recipe