1/2 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/2-inch cubes
1-pound package store-bought gnocchi
1 heaping cup shredded kale or other hearty green
4 ounces goat cheese, crumbled
1/2 cup shredded Pecorino or Parmesan
Salt and pepper
Preheat oven to 350°F. Bring a pot of water to a boil.
Toss the sweet potato cubes with the olive oil and spread in an even layer in a 10-inch iron pan. Season generously with salt and pepper. Bake until just tender, about 15 to 20 minutes.
While the sweet potatoes are roasting, cook the gnocchi in the boiling water according to package instructions. Drain the gnocchi, then transfer to a medium-sized bowl. When the sweet potatoes are ready, add them to the gnocchi in the bowl, along with the shredded kale, goat cheese, and half of the pecorino.
Pour the mixture into the cast iron pan and sprinkle the remaining 1/4 cup of pecorino over the top. Bake for 12 to 15 minutes, or until cheese is melted and top is lightly golden. Allow to cool slightly before serving.