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Prep the gnocchi. Cook the gnocchi in boiling, salted water according to package instructions. Drain thoroughly.
Cook the vegetables. In a large non-stick skillet or wok, warm 1 tablespoon of the olive oil over medium-high heat. Add the onion and sauté until fragrant and beginning to brown, about 4 minutes. Add the garlic, zucchini, and peppers and toss together until the zucchini and peppers are tender, about 4 minutes. Tip the pan’s contents onto a rimmed plate, then return the pan to medium-high heat.
Crisp the gnocchi. Add remaining 1 tablespoon olive oil to the pan. When it sizzles, add the gnocchi and do not stir. Allow the gnocchi to cook on one side until nicely browned and crispy, about 3 minutes, then flip and brown on the second side.
Combine everything. Add the tomatoes, salt, and a grind of black pepper to the pan and cook, stirring gently, until some of the tomatoes have burst, about 3 minutes. Add spinach and pesto and stir gently until spinach has wilted slightly, about one minute. Return onion-zucchini-pepper mixture to the pan and stir to combine.
Serve. Ladle onto your serving plates, top with Parmesan cheese, and serve warm.