This one-pan dinner turns a pantry staple into something genuinely crave-worthy: pillowy gnocchi roasts alongside cherry tomatoes, zucchini, and red onion until everything is golden, blistered, and caramelized at the edges. A hot sheet pan gets the gnocchi crisping the moment it hits the heat, while garlic and Italian seasoning infuse every bite with savory depth. A splash of balsamic vinegar tossed in at the end brightens the whole dish, and torn fresh basil finishes it with a fragrant, herby lift. It comes together with minimal cleanup and maximum flavor, making it an easy weeknight go-to. Straightforward, produce-forward, and satisfying, it's a solid pick to keep in your vegetarian dinner rotation.
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Preheat the oven to 425°F (220°C) with a rack in the center position. Place an 18x13-inch rimmed sheet pan in the oven while it preheats — this helps the gnocchi start crisping immediately on contact.
In a large mixing bowl, combine the gnocchi, cherry tomatoes, zucchini, red onion, and garlic. Drizzle with 2 1/2 tbsp of the olive oil, then add the Italian seasoning, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.
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