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Preheat your oven to 425°F and make sure the rack is positioned in the middle.
Halve 2 cups of cherry tomatoes, slice 1 bell pepper, dice 1 zucchini, and mince 2 garlic cloves.
In a large bowl, toss 1 pound of shelf-stable gnocchi with the prepared vegetables, 3 tablespoons olive oil, minced garlic, 1 teaspoon Italian seasoning, and salt and pepper to taste.
Spread the gnocchi mixture in a single layer on a sheet pan.
Roast for 20-25 minutes, stirring halfway through cooking.
Remove from the oven and immediately sprinkle with ¼ cup grated Parmesan cheese.
For a heartier meal, add cooked Italian sausage to the pan during the last 5 minutes of cooking.
Transfer to serving plates or bowls while still hot.