Delicious Fluffy Gnocchi with Roasted Vegetables

Preheat your oven to 200°C (around 400°F).

Chop the onion, peppers, zucchini, and eggplant into small, bite-sized pieces.

The chopped vegetables onto a lined baking tray, sprinkle over the minced garlic, drizzle with olive oil, season with the salt, pepper, and dried herbs. Toss everything well to ensure the vegetables are evenly coated.

Roast the vegetables in the oven for about 25-30 minutes until they’re cooked and slightly charred.

Meanwhile, cook the gnocchi as per package instructions.

Once the vegetables are roasted and gnocchi is cooked, combine them in a large pan over medium heat.

Add the chopped tomatoes to the pan and stir thoroughly.

Let it simmer for about 5-7 minutes until everything is heated through.

Serve the gnocchi and vegetables in bowls, top with fresh basil leaves and a generous sprinkle of Parmesan cheese. Enjoy!