• Preheat oven to 425°F. Line a sheet tray with aluminum foil or use a non-stick sheet tray.
• Place 1 pound fresh or frozen gnocchi, 2 bell peppers cut into chunks, 1 red onion cut into chunks, and 1 yellow squash cut into rounds on the sheet tray. Drizzle with 2 tablespoons olive oil and season liberally with salt and pepper. Toss to fully combine and spread the mixture out evenly on the sheet tray.
• Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 15-20 minutes. Meanwhile, combine 2 tablespoons pesto,  juice and zest of ½ a lemon in a small bowl and mix to combine.
• Remove from the oven and carefully drizzle pesto lemon mixture over veggies and gnocchi; mix to evenly combine.
• For serving, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with fresh basil and grated cheese, if desired.

SERVING SUGGESTIONS

• Serve gnocchi and veggies with crusty bread and a big green salad.

SWAP SUGGESTIONS

• Veggies: Substitute the yellow squash for zucchini. Grape tomatoes are also great in this recipe. You can swap them for the bell peppers or just toss them into the mix.
• Protein: Serve with a rotisserie chicken or reduce vegetables and add cut sausage to sheet tray.
• Gluten-free: DeLallo makes an awesome Gluten Free Gnocchi.
• Other: Swap store bought pesto for homemade pesto.

WEEKEND PREP / MAKE AHEAD

• Slice vegetables in advance and store in an airtight container.
• Make pesto lemon vinaigrette and store in an airtight container or mason jar.