Potato gnocchi roast straight from the package until golden and crisp at the edges, with cherry tomatoes that burst into a garlicky basil-scented sauce. Mozzarella melts over the top at the end for a savory, not spicy, Italian-style traybake.
Eggs set over a warm, toasty tomato and red pepper sauce, finished with crumbled feta and fresh parsley. A comforting one-pan dinner with soft pita for scooping.
