Crispy pesto gnocchi with balsamic roast veg recipe

Heat the oven to 240C/220C fan/gas 9 and line two baking trays with baking parchment. Arrange the aubergine, courgette, peppers and tomatoes in a single layer on the trays, making sure they’re not overcrowded (you may need to do this in batches). Drizzle over the olive oil, season with salt and pepper, and roast for 15-20 mins, checking occasionally to prevent burning.