Crispy Sheet Pan Gnocchi with Tomatoes, Mushrooms, and Kale

Ingredients

• Preheat the oven to 425°F.
• 1 package (16 oz) refrigerated, shelf stable gnocchi (or use freshly made)
• 1/2 red onion, sliced 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 flakes
• 1/2 cup grated parmesan cheese