Sheet-pan Gnocchi with Roasted Tomatoes, Kale, Sausage Meatb

• total time: 22 minutes

Ingredients

FAQs: no, you do not need to pre-cook your gnocchi! yes, frozen gnocchi or cauliflower gnocchi works, cook it from frozen. (*I get cauliflower gnocchi in the frozen section at Trader Joe’s)

1 pound gnocchi

1 pound cherry tomatoes

3 cups chopped kale

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon Greek or Italian seasoning

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 pound of mild Italian sausage links, squeezed out of the casing and rolled into little meatballs *or chicken meatballs instead (see recipe)

1 (4 ounce) burrata ball

1/4 cup grated Parm

Directions

Preheat oven to 425F.

On a rimmed sheet pan toss everything but the cheeses. Roast for 20 to 25 minutes until the tomatoes are bursting and the kale is crispy on the edges.

Add the cheeses and toss, bursting the tomatoes with your spoon to create a sauce.

When everything is combined and creamy, serve with more parm on top!