A one-dish meal! The Olive Bar Sheet-Pan from the archives has been popular, and this was an equal hit in our house. It smells like pizza in the oven!

A note on gnocchi - the texture varies widely! A fresh one doesn’t really need a par boil, you can just oil and roast them. The dry, more shelf stable ones fare better with a quick boil (maybe half the directed time, then drain) before the roast. We tried it with grain-free ones which I would not recommend. Lesson learned!