Sheet Pan Vegetable Gnocchi
This might sound crazy, but after trying this recipe, this is one of my favorite pasta dishes. The gnocchi gets just a little soft and a little crispy. The combination of the saucy tomatoes, crispy kale, and shaved parmesan is one I'll keep on my weeknight recipe rotation.
What you will need
1 Red Onion
2 cloves Garlic
24 oz canned Diced Tomatoes
1 bunch Kale
.5 oz Fresh Basil
1 package Gnocchi
1/3 cup Shaved Parmesan
3/4 tsp Salt
1/4 tsp Black Pepper
1/2 Lemon, optional(Nutritional facts 255 calories, 14.87 g fat, 27.6 g carbohydrates, 3.2 g protein, 1 mg cholesterol, 336 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 425°F
Strip the kale off of the stems and chop into bite sized pieces.
Cut off the ends of the onion, cut in half, and slice into thin wedges.
Smash the garlic cloves with the flat side of the knife and peel. Finely chop.
Drizzle a bit of olive oil onto the kale and massage until glossy and wilted.
Add the onion wedges, chopped garlic, and gnocchi to the pan with the kale.
Pour a bit more olive oil over the gnocchi and onions and stir to coat.
Add the crushed tomatoes, salt, and pepper to the sheet pan and stir to combine.
Bake the gnocchi for 25 minutes stirring once halfway through.
Top the gnocchi with chopped fresh basil, shaved parmesan and a squeeze of fresh lemon juice if you like.