Sheet-Pan Gnocchi and Vegetables

Heat the oven to 220 C. On a large sheet pan, toss gnocchi, cherry tomatoes, zucchini, bell pepper, red onion and garlic with olive oil, oregano, salt and black pepper. Spread out in one layer, breaking up any stuck gnocchi.

Roast loaded pan, stirring halfway, until the gnocchi are golden and crisp and the tomatoes have burst.

Scatter mozzarella over roasted gnocchi and return to the oven for 2 minutes to soften. Top with basil and serve from the pan.