Five colourful recipes to spruce up your plate this week

Ingredients

• 1/2 large red onion, cut into 1.5cm-thick wedges
• 2 large garlic cloves, unpeeled
• 2 pints cherry tomatoes
• 1 215g package shelf-stable or refrigerated potato gnocchi
• 4T extra-virgin olive oil, divided, plus more for drizzling
• 1t kosher salt, divided, plus more
• Freshly ground black pepper
• 1T fresh lemon juice
• 2 cups baby rocket
• 1 cup basil leaves, large leaves torn
• 55g Parmesan, shaved