Step 1

Preheat the oven to 450 F.

Step 2

In a small pitcher or bowl, mix together the olive oil and pesto.

Step 3

Lay the gnocchi, asparagus, onion and bell peppers on a sheet pan. Pour the pesto-oil mixture over everything and toss everything to coat. Sprinkle with salt and black pepper and roast for 10 minutes. Remove the pan from the oven and toss again. Sprinkle the tomatoes on top and toss. Return to the oven until the edges of the gnocchi have begun to get golden and crisp, about 10 minutes.

Step 4

Give the mix one final toss and serve in bowls. Garnish with the balsamic glaze and Parmesan shavings and basil.