Gnocchi may seem intimidating but this recipe is very easy, and once the sweet potatoes are cooked, the gnocchi comes together in 10 minutes (or less). The completed dish is rich and satisfying, with lovely hints of rosemary. The recipe for the gnocchi comes form Pinch of Yum.
Turn the oven to 400. Toss kalettes with olive oil and salt in a cast iron pan (or any oven-safe dish). Add a dash of water or chicken/veggie stock. They should be ready in about 10 minutes, but check partway through to make sure they aren't getting too crispy (you can cover them if need be).
Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. When kalettes are done, bring them out and set the pan on the stove (if using cast iron, or transfer to a stovetop-safe pan/pot). Add butter and rosemary to the kalettes, and stir. Add heavy cream, and gnocchi. Stir until heated and well-combined. Sprinkle with parmesan. Serve and enjoy!