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Put the gnocchi, onion, pepper and courgette into a large bowl. Add 1 tablespoon of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well.
If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature.
Put the gnocchi and vegetables in the base of the drawer, without the crisper plate. If your air fryer isn’t suitable for cooking directly in the base of the drawer, use a suitably sized ovenproof container instead.
Cook at 200C for 10 minutes (tossing or turning after 5 minutes), or until the vegetables are tender and the gnocchi is soft and golden in places.
Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over a low heat and cook the garlic very gently for a few seconds, stirring constantly to soften (don’t let it burn).
Add the passata and oregano and a little salt and pepper. Bring to a simmer, then remove from the heat.
Stir the tomato sauce through the roasted vegetables and gnocchi.
Top with torn pieces of mozzarella and cook at 200C for a further 4–5 minutes, or until the mozzarella has melted.
Divide between two warm, shallow bowls and serve drizzled with pesto.