Shallot-Dressed Gnocchi and Vegetables

Serves 4–6

• 1 16-oz (450-g) pkg mini gnocchi (I use Tuscanini)
• 1 red onion, sliced
• 1 each red, yellow, and orange peppers, coarsely diced
• 2 zucchinis, sliced into rounds
• 4 cloves garlic, crushed
• 1/3 cup shallot dressing (recipe below)
• 1/4 cup olive oil
• 1 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 5 oz (140 g) fresh baby spinach

Shallot Dressing

• 1 large or 2 small shallots
• 1/4 cup olive oil
• 1/4 cup vinegar
• 1 Tbsp Dijon mustard

To prepare the dressing, blend all ingredients in a bowl. Set aside.

Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.

Spread gnocchi, onion, peppers, zucchini, and garlic on the prepared baking sheet. Drizzle with dressing, olive oil, salt, and pepper. Toss until well coated; smooth into a single layer. Bake on the center rack for 20 minutes.

Remove from the oven; add spinach and toss to combine. Return baking sheet to the oven and bake for another 10 minutes. Remove from oven and drizzle with remaining dressing. Toss and enjoy.