Sheet Pan Gnocchi

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One 16-ounce package gnocchi

1 pound asparagus, cut into 1-inch pieces 

1 red onion, halved and quartered 

1 orange bell pepper, sliced 

1 yellow bell pepper, sliced 

Kosher salt and freshly ground black pepper 

1/4 cup olive oil 

1/4 cup pesto 

1 cup mixed yellow and red cherry tomatoes 

Freshly shaved Parmesan, for serving 

2 tablespoons balsamic glaze 

1/4 cup fresh basil leaves