Sheet Pan Gnocchi + butter, Garlic, ChilIes, Tomatoes and Goat cheese

A couple of things about this dish that I LOVE: it's easy, it's quick, and it's versatile! The gnocchi pieces crisp up to perfection from the oil and also, roasted tomatoes are good on their own but tomatoes roasted in butter, garlic and spicy chilis...along side of goat cheese...and then drizzled with honey...way better.

If you want to leave out the gnocchi, this would make the most perfect appetizer/dipping spread for a good crusty bread. Also, sometimes I'm not feeling gnocchi (it's a very filling pasta!) and I'm thinking you could very easily boil your own pasta while the cheese/tomatoes bake and add it to the sheet pan once you pull it out of the oven. Like I said earlier, very customizable dish!! 

What you need:

• 2 tbsp extra virgin olive oil
• 4-6 minced garlic cloves (4 big or 6 sm/med cloves)
• 2 cups cherry tomatoes​
• 2 cups gnocchi - fresh, not frozen
• 2 tbsp chopped calabrian chili peppers
• 8 oz goat cheese (in log form)
• 2 tbsp of butter, sliced into 4 pieces
• salt and pepper to taste
• optional: honey or balsamic glaze for topping

What to do:

1. Preheat the oven to 450 degrees F.
2. Prep: mince the garlic and add it to the olive oil and then slice the goat cheese log into 1/4-1/2 inch pieces.
3. Add the cherry tomatoes, gnocchi, garlic in oil and chilis to a cookie sheet and toss to combine. 
4. Add the butter and goat cheese slices, distribute them evenly throughout the pan and season the entire thing with salt and pepper.
5. Bake in the oven for 15 minutes and then turn the oven setting to broil for the last 3-4 minutes. The tomatoes should be somewhat bursted and the goat cheese should be slightly golden brown around the edges.
6. Remove the tray from the oven and let cool for a few minutes before digging in! Don't forget about the optional toppings of balsamic or honey -- also, bread is really great dipped into it!