Easy Weeknight: Sheet Pan Summer Gnocchi

Toss some fresh produce in olive oil, add frozen gnocchi, and dinner is pretty much done.

Preheat oven to 425.

Place on your sheet pan:

the kernels cut from 2 ears of corn

1 sliced red onion

2 handfuls of chopped mixed beans

2 cloves of minced garlic

1.5 - 2 lbs of chopped cherry, roma or a mix of tomatoes

1 summer squash, quartered and sliced

the leaves from 2-3 stems of oregano

Generously drizzle everything with olive oil, sprinkle with 1t of salt and some red chili flakes, then mix on the pan so that everything is coated with oil.

Add a packet of frozen gnocchi, mix briefly, then pop into the oven.

Roast for 10 minutes, then give everything a stir, scatter some grated gouda on top, and roast for another 10-15 minutes, until everything is golden and the tomatoes have collapsed into a sauce.

Add some freshly torn basil leaves, test for seasoning, and enjoy.