• In a large bowl, mix together the vegetables with garlic, olive oil, balsamic vinegar, salt, pepper, and herb mixture.
  4 cups mixed vegetables: zucchini eggplants, tomatoes, red bell pepper, red onion, , 4 cloves garlic, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt and pepper, 2 teaspoons Herbes de Provence or Italian Seasoning
• In a separate bowl, mix the gnocchi with ½ tablespoon of oil, coating all the gnocchi.
  12 to 16 ounces fresh gnocchi, ½ tablespoon olive oil

Air Fryer Instructions

• Preheat the air fryer to 400˚ F/200˚ C.
• Place the vegetables in the preheated air fryer basket, and add the gnocchi on top. Cook at 400˚ F/200˚ C for 15 minutes or until vegetables reach desired crispiness and gnocchi is heated through, shaking and stirring halfway through cooking.
• Serve, garnished with fresh herbs, grated Parmesan cheese, and additional fresh pepper if desired.

Oven method

• This can also be made in the oven on a sheet pan. Preheat oven to 450° F and line sheet pan with parchment paper.
• In a large bowl, mix together the vegetables with garlic, olive oil, balsamic vinegar, salt, pepper, and herb mixture.
• In a separate bowl, mix the gnocchi with ½ tablespoon of oil, coating all the gnocchi.
• Place veggies on prepared sheet pan in a single layer, distributing various items evenly. Add gnocchi on top.
• Roast, about 25-30 minutes, until veggies and gnocchi begin to brown on edges, toss halfway with a spatula.
• Serve, garnished with fresh herbs, grated Parmesan cheese, and additional fresh pepper if desired.