One pan, minimal cleanup, and a whole lot of golden, crispy-edged flavor — this is weeknight cooking at its easiest. Cherry tomatoes, zucchini, bell pepper, and red onion roast alongside pillowy potato gnocchi until everything turns caramelized and blistered, with garlic and Italian seasoning working into every nook. A hit of red pepper flakes brings just enough warmth, while olive oil helps the gnocchi crisp up beautifully instead of going soft. Torn basil scattered on top at the end adds a fresh, herby lift that balances all that roasted richness. It's a satisfying, veggie-packed dinner that comes together fast and fits neatly into a plant-based rotation.
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Preheat the oven to 425°F (220°C) with a rack in the center position.
In a large mixing bowl, combine the gnocchi, cherry tomatoes, zucchini, bell pepper, red onion, and garlic. Drizzle with the olive oil, then sprinkle with the Italian seasoning, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.
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