• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into 1⁄2-inch pieces.

• Heat a large drizzle of oil in a large pan over medium- high heat. Add sausage* and bell pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add scallion whites, garlic, and tomato; cook until fragrant, 1 minute. • Add 1⁄4 cup water (1⁄2 cup for 4 servings), stock concentrates, and cream sauce base. Simmer until saucy, 1-2 minutes. Season with salt and pepper to taste. • Remove from heat. Stir in half the Parmesan (save the rest for serving) and 1 TBSP butter (2 TBSP for 4) until melted and combined.

• Meanwhile, once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender, 3-4 minutes. Drain.

• Add drained gnocchi to pan with sausage and veggies. Toss until everything is thoroughly coated in sauce. • Divide gnocchi between bowls. Top with scallion greens and remaining Parmesan and serve.