Sheet Pan Gnocchi with White Beans and Kale

Sheet pan gnocchi with white beans, kale and red onions in a bowl.

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Sheet Pan Gnocchi with White Beans and Kale

With cannellini beans, red onions and kale, this sheet pan gnocchi is an easy fall-winter vegetarian dinner recipe made with packaged gnocchi.

Prep Time5

Cook Time23

Total Time28

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 pound shelf-stable or fresh gnocchi
15 ounce can cannellini beans, drained and rinsed
1 small red onion, thinly sliced
4 garlic cloves in their skins
3 tablespoons olive oil plus more for drizzling
1/2 teaspoon Italian seasonings
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups chopped kale leaves
1 lemon, juice
1/4 cup grated parmesan, plus more for serving
1 tablespoon chopped parsley, plus more for serving

Instructions

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.

Notes

To make the recipe vegan, leave out the parmesan cheese. Sprinkle the plated gnocchi with nutritional yeast.

You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.

You can also eat leftovers cold in a salad with arugula, spinach or kale and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.

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