Start with some prepping. Wash the cauliflower and break into little florets. Wash the peppers and cut these into strips. Peel and wash the onions. Set aside
Preheat the oven at 190°C/375°F if fan assisted or 200°C /400°F if not.
Place the skillet on medium fire with one tablespoon of olive oil. Add the roughly chopped onions and the crushed and chopped garlic. Add the gnocchi and cook for 3 minutes stirring occasionally until the onion has become translucent and the gnocchi become slightly golden brown.
Add the cauliflower florets and the strips of pepper. Cook for extra 2-3 minutes tossing or stirring occasionally.
Add the 5 generous tablespoons of tomato sauce mixed with the Italian herbs scattered around without stirring or mixing the tomato sauce in. Leave this as dollops or little peaks scattered around the dish.
Place a few cubes or a generous pinch of grated mozzarella over each tomato sauce peak. I have used cubed hard mozzarella but a grated one will work as beautifully.
Place in the oven and bake at 190°C/375°F for 15-20min or until you are happy with the colours and how the cheese has melted/browned. Serve while nice and hot.