Crispy Gnocchi with Vegetables from a Baking Sheet

First, preheat the oven to 220 °C and prepare a baking sheet, lining it with parchment paper.

Peel the onion and cut it into thicker slices. Wash the cherry tomatoes. Wash the bell pepper, remove the core, and cut it into smaller pieces (approx. 2 cm × 2 cm). Press 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.

Then, remove the baking sheet, tear the mozzarella into larger pieces, and add it to the baking sheet with the vegetables. Afterward, sprinkle the entire mixture with grated Parmesan and return to the oven for 1–2 minutes until the cheese melts.