Sheet pan gnocchi with vegetables

Preheat the oven to 200 °C convection.

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Meanwhile, wash the zucchini, quarter it lengthwise and cut it into 1.5 cm thick pieces.

• 1 Zucchini

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Remove the seeds from the bell pepper and cut it into 2 cm pieces.

• 1 Bell pepper

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Peel the red onion and cut it into wedges.

• 1 Red onion

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Peel the garlic cloves and gently crush them with the flat side of the knife blade. They stay whole and turn soft and mild in the oven.

• 2 Garlic cloves

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Put the gnocchi straight from the package onto the baking sheet and separate them. You don't need to precook them.

• 400 g Gnocchi

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Add the zucchini, bell pepper, onion and garlic to the gnocchi on the sheet.

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Toss everything with olive oil, oregano, salt and pepper and spread it out in a single layer, otherwise it steams instead of roasts. If needed, use two sheets.

• 2 tbsp Olive oil
• 1 tsp Oregano
• Salt
• Black pepper

Slide the sheet into the hot oven and bake for about 12 minutes, until the bottoms of the gnocchi are golden brown.

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Meanwhile, drain the feta and crumble it coarsely.

• 100 g Feta

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Finely grate the zest of ½ lemon and squeeze out the juice.

• ½ Lemon

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Pick the parsley leaves off and chop them coarsely.

• ½ bunch Parsley

Take the sheet out and toss everything with a spatula.

Bake for about 8 minutes more, until the gnocchi are crispy all over and the vegetables have roasted marks.

Take the sheet out and scatter the feta over it.

Slide it back into the oven and bake for about 5 minutes, until the feta softens and turns slightly brown at the edges.

Sprinkle the lemon zest, lemon juice and parsley on top, toss everything briefly and season with pepper.

• Black pepper

Serve right from the sheet onto plates.