• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and dice bell pepper into 1⁄4-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch- thick half-moons. Halve, peel, and finely dice onion. Dice tomato into 1⁄4-inch pieces. Pick parsley leaves from stems; roughly chop leaves.

• 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 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), 1⁄4 tsp salt (1⁄2 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 cup gnocchi cooking water (1 1⁄2 cups 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.

• Heat pan with onion mixture over medium heat; add tomato, cream sauce, stock concentrate, cream cheese, and 1⁄2 cup reserved gnocchi cooking water (1 cup for 4 servings). 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, stir in more reserved cooking water a splash at a time until gnocchi is coated in a creamy sauce.

• Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.