Sheet Pan Gnocchi with Roasted Vegetables and Pesto Recipe

Ingredients

• 500 g shelf-stable gnocchi
• 1 medium 1 red bell pepper, chopped into 2.5 cm pieces
• 1 medium zucchini, halved lengthwise and sliced
• 1 cup cherry tomatoes, whole
• 1 small red onion, sliced into wedges
• 1 1/2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt
• black pepper
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1 clove garlic, peeled
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp crumbled feta or goat cheese
• Extra basil leaves for topping
• Cracked black pepper