Crispy Gnocchi with Roasted Vegetables

Preheat the oven to 220 °C top/bottom heat and line a baking sheet with baking paper.

Peel the onion and cut into coarse wedges. Wash the cherry tomatoes. Wash the bell pepper, core it, and cut into pieces about 2 cm in size. Press the garlic and mix with the oil and dried basil.

Place all the vegetables together with the gnocchi on the baking sheet. Drizzle with the garlic-basil-oil mixture, mix everything well, and bake in the oven at 210–220 °C for about 15–20 minutes until the gnocchi are crispy.