Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.

Trim yellow squash ends, halve lengthwise, and cut into 1/2" slices.

Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips.

Halve and peel onion. Cut halves into 1/4" slices.

Line a plate with a paper towel.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add gnocchi to hot pan. Stir occasionally until tender and golden brown, 5-7 minutes.

Transfer gnocchi to towel-lined plate. Reserve pan; no need to wipe clean.

Return pan used to cook gnocchi to medium-high heat. Add 2 tsp. olive oil, zucchini, onion, yellow squash, garlic salt, Italian seasoning, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

Add tomato sauce, pesto, and 1/4 cup water. Stir constantly until hot, 60-90 seconds.

If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Gently stir in gnocchi until combined and heated through, 45-60 seconds.

Remove from burner. Rest, 3 minutes.

While gnocchi heat, continue recipe.

Open rolls and split down seam into two halves. Evenly spread softened butter on cut sides of rolls. Kids want to help? With supervision, have them help butter the rolls.

Carefully make 4-5 slits horizontally across cut sides of rolls, making sure not to cut all the way through. Then make one cut down center vertically, again, not all the way through.

Evenly top rolls with cheese

Place rolls on prepared baking sheet, cheese side up. Place under hot broiler and broil until cheese melts and starts to brown, 4-6 minutes.

Don't text and broil! Keep an eye on oven as rolls may burn easily under broiler.

Carefully remove from broiler.

Plate dish as pictured on front of card, topping gnocchi with basil. Bon appétit!