A flavorful one-pan dinner with roasted gnocchi, smoked chicken sausage, colorful vegetables, and fresh herbs finished with Parmesan.

2 bags (12 ounces each) frozen cauliflower gnocchi or shelf-stable gnocchi

14 ounces smoked chicken sausage, sliced into bite-size pieces

2 medium bell peppers, cut into 1-inch pieces

1/2 medium red onion, thinly sliced

1 pint grape or cherry tomatoes

3 garlic cloves, minced

2 tablespoons olive oil

3 sprigs fresh rosemary, or 1 teaspoon dried rosemary, crushed

1/4 cup fresh basil, thinly sliced, or 1 teaspoon dried basil

1/3 cup shredded Parmesan cheese

Fine salt, to taste

Black pepper, to taste

3 cups baby spinach, lightly packed

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1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

2. Add the gnocchi, bell peppers, red onion, tomatoes, and garlic to the prepared pan. If using dried rosemary or dried basil, add them now.

3. Drizzle everything with olive oil and toss well so the ingredients are lightly coated.

4. Spread the mixture into an even layer. Scatter the chicken sausage over the top. If using fresh rosemary, place the sprigs over the vegetables.

5. Roast for 25 minutes, stirring once about halfway through cooking.

6. Remove the pan from the oven and scatter the spinach over the top without stirring. Return the pan to the oven for 2 more minutes.

7. Take the pan out, stir everything together, and season with salt and black pepper.

8. Finish with fresh basil and shredded Parmesan just before serving.

Frozen cauliflower gnocchi tends to crisp slightly more during roasting.

Avoid overcrowding the sheet pan to ensure proper browning.

Leftovers can be reheated in the oven to restore crisp edges.