Ingredients :

• Shelf-stable gnocchi (dry pasta aisle) — Definitely not the fresh gnocchi from the refrigerated section for this recipe — their moisture makes them steam instead of roast. The dry gnocchi, the ones in the vacuum packs in the pasta aisle, look less noble but they are exactly the ones that will get crispy on the edges.
• Italian chicken sausages — Remove the casings before crumbling them onto the tray — with your hands, you can feel the meat give way easily under your fingers. Choose fennel-paprika seasoned sausages if you find them, it adds character. Spicy turkey sausages: that works very well too.
• Cherry tomatoes — Leave them whole, they will burst on their own under the heat. If you only have grape tomatoes, cut them in half — they are meatier and take longer to open up.
• Zucchini — Cut it into slices of a good centimeter. Too thin, they melt and disappear. Too thick, they stay crunchy when everything else is ready. One centimeter is the honest compromise.