Crispy Baked Gnocchi with Vegetables

Preheat the oven to 220 °C and line a baking sheet with parchment paper.

Peel the red onion and cut it into thicker slices. Wash the cherry tomatoes. Wash the bell pepper, remove the core, and cut into approximately 2x2 cm cubes. Press the garlic through a garlic press, then mix it with the oil and dried basil. Place all the vegetables along with the gnocchi on the baking sheet, drizzle with the garlic-basil oil, and bake for 15-20 minutes at 210-220 °C.

Remove the baking sheet from the oven. Tear the mozzarella into larger pieces and distribute it over the vegetables and gnocchi. Sprinkle everything with grated Parmesan, then return to the oven for 1-2 minutes until the cheese melts.