Crispy Sheet Pan Gnocchi with Tomatoes, Mushrooms and Kale
Serves 4

Sheetpan gnocchi is a weeknight home run because you don't have to boil the gnocchi, leaving minimal dishes for cleanup! Roasting the gnocchi renders the outside slightly crispy, which perfectly pairs with warm and juicy cherry tomatoes, crunchy kale, juicy mushrooms, and sweet red onions. We love this simple and warming dish!
 
Ingredients:
1 16 oz package refrigerated or shelf stable gnocchi
1/2 red onion, cut pole to pole 
7-8 cremini mushrooms, sliced
3 cloves garlic, sliced
16 oz cherry tomatoes
2 cups kale, torn into small pieces
5 tablespoons olive oil
1 teaspoon Kosher salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flake
1/2 cup grated Parmesan

Directions:
1. Preheat the oven to 425°F.
2. On a large, rimmed baking sheet, spread out the gnocchi, red onion, mushrooms, garlic, cherry tomatoes, and kale. Drizzle with the olive oil, salt, black pepper, Italian seasoning, and crushed red pepper flake. Toss ingredients together so gnocchi and veggies are evenly coated.
3. Bake for 15 minutes, then remove from the oven, stir ingredients, and sprinkle half with the parmesan. Bake for 10-15 more minutes until the parmesan melts and browns, the kale begins to crisp and the tomatoes start to burst. 
4. Remove from the oven and mix together, mildly breaking up the tomatoes so their juices begin to coat the gnocchi. Sprinkle with the remaining Parmesan and additional salt and pepper to taste. Enjoy!