Step 1

• Adjust rack to middle position and preheat oven to 425 degrees (top and middle positions for 4 servings). Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and dice bell pepper into ¼-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch thick half-moons. Halve, peel, and finely dice onion. Dice tomato into ¼-inch pieces. Pick parsley leaves from stems; roughly chop leaves.

Step 2

• Place bell pepper and zucchini on a baking sheet; toss with a drizzle of olive oil, half the Italian Seasoning (all for 4 servings), salt, and pepper. Roast until browned and tender, 15-18 minutes.

Step 3

• While veggies roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Stir in panko, half the garlic powder (all for 4), ¼ tsp salt (½ tsp for 4), and pepper. Cook, stirring constantly, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.

Step 4

• Add gnocchi to pot of boiling water; cook until tender, 3-4 minutes. Reserve 1 cup gnocchi cooking water (1½ cups for 4 servings), then drain gnocchi. • Meanwhile, heat a drizzle of oil in pan used for panko over medium high heat. Add onion; cook, stirring occasionally, until softened, 6-8 minutes (if onion begins to burn, reduce heat to low and add a splash of water). Add tomato paste and 1 tsp sugar (2 tsp for 4); cook, stirring, until onion is evenly coated, 1-3 minutes more. Turn off heat for 1-2 minutes to let cool slightly.

Step 5

• Heat pan with onion mixture over medium heat; add tomato, cream sauce, stock concentrate, cream cheese, and ½ cup reserved gnocchi cooking water (1 cup for 4 servings). Cook, stirring occasionally, until thickened and well combined, 2-4 minutes. • Turn off heat. Stir in gnocchi and roasted veggies. Taste and season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until gnocchi is coated in a creamy sauce.

Step 6

• Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.