Start by cleaning, washing, and cutting all the vegetables into small pieces to ensure even cooking.

Meanwhile, bring a pot of salted water to a boil—just enough time to cook the vegetables!

Heat a skillet with a drizzle of olive oil and finely chopped onion. Sauté, then add all the vegetables, 1/2 cup water (about 120 ml), and cover. Cook for about 10 minutes.

After this time, the vegetables should be tender. Finish cooking uncovered.

Cook the potato gnocchi; it will only take about a minute. If you don't time it, you'll know they're ready when they float to the surface!

Drain the gnocchi and transfer them to the skillet with the vegetables. Toss well so they absorb the flavors.

Grate some scamorza cheese over the hot gnocchi—it will melt right away!