Mediterranean Sheet-Pan Gnocchi

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, oregano and salt. Add the gnocchi, zucchini, fennel and tomatoes, then toss until they're evenly coated.

Spread the gnocchi and vegetables in an even layer on a greased 15x10x1-inch baking pan. Bake them for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the gnocchi is lightly golden. Editor's Tip: If your pan looks crowded, divide everything between two sheet pans. Giving the vegetables a little breathing room helps them roast and crisp around the edges instead of steaming.

Transfer the roasted gnocchi and vegetables to a serving platter or bowls. Sprinkle them with the olives, feta and fresh dill before serving. Editor’s Tip: You can also add a dollop of tzatziki or a squeeze of fresh lemon juice just before serving for extra Mediterranean-inspired flavor.