Sheet-Pan Gnocchi With Vegetables, Lentils and Ladolemono

Chef notes

Gnocchi, those pillowy-soft bites of potato heaven that the Italians have graced us with, are obviously not Greek. But as a Mediterranean compatriot and fellow connoisseur of all things simple, delicious and doused in olive oil, I'm giving them my own spin. Here, we're elevating store-bought gnocchi and canned lentils by smothering them in ladolemono, the classic Greek vinaigrette, and roasting them along with tomatoes, peppers and eggplant. It's as good as Med collabs and easy weeknight dinners get.