Pour frozen potato gnocchi in the saucepan and 2 other simple items to yield a dinner so mouthwatering your friends will be begging for the secret.

For picky eaters, you can use a very smooth marinara sauce and skip any chunky or spicy varieties. If your kids love cheese, swap in mild shredded cheddar or Colby-Jack for a more familiar flavor. To sneak in veggies, stir in a handful of baby spinach or frozen peas during the last few minutes of cooking; they’ll wilt or heat through quickly in the sauce. For a heartier dish, you can add cooked Italian sausage or rotisserie chicken (this would technically add more ingredients, so think of it as a bonus add-on for nights when you’re not strictly counting). If you prefer a creamier version, stir 1–2 tablespoons of cream cheese or a splash of heavy cream into the sauce along with the first portion of shredded cheese. For a lighter twist, use part-skim mozzarella and a lower-sodium marinara, and serve with a big salad. Food safety tips: Keep the gnocchi frozen until you’re ready to cook; do not let them sit at room temperature for long, as they can become sticky and clump. Heat the gnocchi and sauce until they are steaming hot throughout, and any added meats must be fully cooked and reheated to a safe temperature before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat on the stovetop over low heat or in the microwave until piping hot, adding a splash of water or extra sauce if needed to loosen.