Sheet Pan Gnocchi With Zucchini, Tomatoes, and Bell Peppers Recipe

Ingredients

• 1 red onion, sliced into 1/2-inch thick strips
• 1 orange or red bell pepper, sliced into 1/2–inch strips
• 4 cloves garlic, unpeeled
• 14 ounces zucchini noodles (about 4 cups)
• 1 pint cherry tomatoes
• 14 ounces gnocchi (fresh or shelf-stable)
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 large basil leaves, cut crosswise into very thin strips
• 1/4 cup shredded Parmesan