Crispy Gnocchi with Sheet Pan Vegetables

Instructions

• 1
  First, start preheating the oven to 220 °C and prepare a baking sheet lined with parchment paper.
• 2
  Peel the onion and cut it into thick slices. Wash the cherry tomatoes. Wash the bell pepper, remove the core, and cut it into smaller pieces (about 2 cm × 2 cm). Crush the garlic and mix it with 1 tablespoon of oil and dried basil. Place all the vegetables together with the gnocchi on the baking sheet, drizzle with the oil mixed with garlic and basil, and bake for 15⁠–⁠20 minutes at 210⁠–⁠220 °C.
• 3
  Then remove the baking sheet, tear the mozzarella into larger pieces and add it to the vegetables on the sheet. Sprinkle the entire mixture with grated Parmesan and return to the oven for 1⁠–⁠2 minutes to melt the cheese.
• 4
  Once the cheese has melted, remove the baking sheet, divide the roasted mixture into 2 plates, and serve immediately.