Preheat the oven to 450°F.

Season the gnocchi and vegetables: Place the onions, bell peppers, garlic, zucchini, tomatoes, and gnocchi into a large mixing bowl (separating any of the gnocchi if they’re sticking to each other). Add the olive oil, salt and pepper and mix thoroughly with a wooden spoon.

Divide gnocchi and vegetables on baking sheets: Divide the gnocchi and vegetables between 2 rimmed baking sheet and spread everything out as much as possible.

Roast the gnocchi and vegetables: Roast the gnocchi and vegetables until all of the ingredients are tender and some have slightly browned spots where they’re touching the pan, 20-25 minutes.

Mash garlic cloves and incorporate into gnocchi and vegetables: Remove the pans from the oven and set it on the stove or another heat-proof surface. Find the garlic cloves, and carefully (without burning yourself) squeeze them out of their skins, then placing the cloves in a corner of the sheet pan so you can mash it. Use a fork to mash each clove into a paste, then use a spatula or a wooden spoon to toss all of the ingredients (carefully loosening any bits that are sticking to the pan).

Serve: Divide the gnocchi and vegetables onto 4 plates and sprinkle with basil and cheese on top of each serving. Serve.

Storage and reheating: The gnocchi and vegetables can be stored in the refrigerator in an airtight container for up to 1 week. To reheat, spread it out on a sheet pan, cover it with foil, and put it in a 350°F oven for about 10 minutes, until everything is heated through; the exact timing will depend on the size of your gnocchi and how crowded your pan is. Did you love the recipe? Leave us stars below!