- 1 lb cherry tomatoes
- 1 tsp herbs (I like rosemary, oregano, and thyme)
- 1 head of garlic
- 1/4 cup olive oil
- 2 cups massaged kale
- 1 can white beans (I use great northern)
- 1 packet of gnocchi
- salt, pepper, and additional olive oil to taste
Preheat oven to 450 degrees and line a sheet pan with foil and then parchment paper.
Halve cherry tomatoes and toss with olive oil and herbs on the prepared sheet pan.
Cut the head of garlic in half—cutting across the cloves—and place inside foil packet. Drizzle with olive oil. Place on the sheet pan.
Roast the tomatoes and garlic for 30 minutes.
Carefully remove the pan from the oven and mix in massaged kale and rinsed white beans. Toss to coat, adding more oil if preferred.
Return pan to the oven and roast for another 15 minutes, until beans start to crisp up.
Carefully remove the pan from the oven and use tongs to move garlic packet to a cutting board. Remove half the garlic head to the cutting board. Press out the softened garlic and mash it into a paste. Add garlic paste and gnocchi to the pan. Toss to coat and combine all. (You could also do this at the end!)
Return pan to the oven and roast for another 10 minutes until gnocchi is soft in the middle with a little crisp on the outside and cooked through.