Adjust racks to middle and top positions and preheat oven to 400 degrees. Line a baking sheet with foil. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (quarter both lemons for 4 servings). Mince or grate garlic. Cut tomatoes into 1/2-inchthick wedges.

Toss tomatoes on prepared baking sheet with a drizzle of olive oil; season with salt, pepper, and half the Tuscan Heat Spice (you’ll use the rest later). Arrange skin sides down. Roast on middle rack until slightly softened, 20-25 minutes. Once tomatoes are done, remove from oven; heat broiler to high or oven to 500 degrees.

Once tomatoes have roasted 10 minutes, remove sausage from casing; discard casing. Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over mediumhigh heat. Add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat and transfer to a plate. TIP: If there’s excess grease in your pan, carefully pour it out.

While sausage cooks, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Reserve 1 cup pasta cooking water (11/2 cups for 4 servings), then drain.

Melt 1 TBSP butter in pan used for sausage over medium heat. Add garlic and remaining Tuscan Heat Spice; cook, stirring, until fragrant, 1 minute. Add 1/2 cup reserved pasta cooking water (3/4 cup for 4) and stock concentrate. Bring to a simmer; whisk in cream cheese until fully incorporated. Stir in sausage, gnocchi, tomatoes, half the Italian cheese, and 1 TBSP butter (2 TBSP for 4) until combined. Add lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. Turn off heat.

In a small bowl, combine panko, remaining Italian cheese, and a large drizzle of olive oil. Season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer gnocchi now to a baking dish.) Sprinkle panko mixture over gnocchi. Broil or bake on top rack until panko is golden brown and cheese has melted, 2-3 minutes. Divide between plates and serve with remaining lemon wedges on the side.