This one-pan dinner is all about texture: pillowy potato gnocchi roasted until golden and crisp at the edges, tossed with sweet cherry tomatoes, zucchini, bell pepper, and red onion until everything caramelizes together. Thinly sliced garlic and a hit of red pepper flakes keep things bold, while olive oil and Italian seasoning tie the whole tray together into something deeply savory. Spreading everything in a single layer is the trick here — it's what gives the gnocchi that golden, crackly shell instead of a soft, steamed bite. A scatter of torn basil at the end adds brightness, and the whole thing comes together with minimal cleanup since it all roasts on one sheet pan. It's an easy weeknight staple that fits right into a vegetarian rotation, and it reheats well if you want leftovers for lunch the next day.
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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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