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Roasted Veggies and Gnocchi

  I've never actually counted how many times I've mentioned my horrible photography skills on this blog- but here's one more time. This is one of those recipes that is more like a method.  Use whatever you have on hand.  This is just the stuff I had laying around. Roasted Veggies and Gnocchi Obscene amounts of olive oil 1 package gnocchi (any flavor) 1 container grape tomatoes 1 container baby bella mushrooms 2 cloves fresh garlic- minced 1 block boursin (any flavor) salt/pepper balsamic glaze Preheat oven to 450. Cover the bottom of a 9x13 casserole dish or sheet pan with olive oil. Dump the gnocchi in the dish and scoot them around in the olive oil.  You want enough on them to really coat them. You can put the tomatoes in whole, but I like to cut them in half to make sure lots of the juice melts with the olive oil.  This is the base of your sauce. Slice the mushrooms and add them to the dish.  Add lots more olive oil and mix everything together really well.  Don't be

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