Plant Based Protein & Bell Pepper Gnocchi

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

• 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.

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. Reserve 1⁄3 cup gnocchi cooking water (½ cup for 4 servings), then drain. • 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.

Once onion is softened, add another drizzle of oil to pan. Add plant-based protein or sausage; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; continue cooking until browned and cooked through, 3-4 minutes more for plant-based protein or 1-2 minutes more for sausage. Cook through the rest of the step as instructed.

• Heat pan with onion mixture over medium heat; add cream sauce, stock concentrate, cream cheese, reserved gnocchi cooking water, and ¼ cup diced tomatoes (½ cup for 4 servings). (Be sure to measure the diced tomatoes—we sent more.) 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, add a splash or two of water until gnocchi is coated in a creamy sauce.