Blue Zone Sheet Pan Gnocchi

For the sheet pan

• 19 oz can lentils, drained and rinsed
• 1 pint baby tomatoes, halved
• 1 yellow or orange pepper, chopped in 1/2 inch pieces
• 1 small eggplant, chopped in 1/2 inch pieces
• 1 red onion, chopped in 1/2 inch pieces
• 2 garlic cloves, chopped
• 500 g store-bought potato gnocchi

For the Greek dressing

• 1/2 cup olive oil
• 1/2 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon
• 1/2 tbsp red wine vinegar
• 2 small garlic cloves, pressed

Topping

• 100-125 g plain goat cheese
• 1/2 cup chopped fresh herbs (mix of parsley, dill and mint)
• olive oil
• (optional) handful of black olives