Tray Bake Mediterranean Gnocchi | Bertolli Olive Oil

Ingredients

• 800g store-bought fresh gnocchi
• 1 red onion, peeled, cut into wedges
• 1 punnet cherry tomatoes
• ½ red capsicum
• ½ orange capsicum (or just use 1 red capsicum)
• 3 cloves garlic, roughly chopped
• ½ medium zucchini, diced
• ½ cup marinated Kalamata olives
• 2 tbsp capers, drained
• Finely grated zest of ½ lemon
• 60ml Bertolli Extra Virgin Olive Oil Originale
• 2 tbsp pesto
• 4 large handfuls rocket
• Shaved parmesan and basil leaves, to serve
• Sea salt and freshly cracked black pepper