I believe this dinner holds the honor of easiest recipe in the book. One pan, minimal ingredients, and almost no chopping if you decide to go with the already peeled and chopped squash you can find in most supermarkets these days. But don’t let that fool you into thinking it’s boring—I will never get tired of the way gnocchi browns up in the oven, a delightful bounty of crispy little golden biscuits. Add the sweet squash, a little smokiness from the paprika, and you’ve got yourself a keeper.
NOTE: It is well documented that I’m a big fan of Trader Joe’s cauliflower gnocchi, but I’d advise avoiding it in this recipe—the gnocchi just don’t sufficiently crisp. Best to stick with the traditional flour-and-potato shelf-stable kind. If the cauliflower kind is all you have, please see: Crispy Pan-Fried Gnocchi with Peas & Chiles on page 163 of The Weekday Vegetarians Get Simple.
