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Preheat the oven to 180c fan. Rub a little oil all over the base of a 24cm x 32cm baking tray. Chuck the gnocchi, cherry tomatoes, fennel, onion, 1 tbsp oil and a good pinch of salt and pepper into the tray. Mix well. Rip the sausages into tiny pieces over the top and pour in 60ml of water. Roast for 25 minutes, enough time to cook the sauces and soften the veg. Remove from the oven and give the pan a shake. This is really to loosen everything and get the tomatoes to break down even more. If it looks dry, add another 40-50ml of water and return to the oven for 10-15 minutes or until crispy on the top.
Meanwhile, mix the basil garlic, lemon, a pinch of salt and with the remaining oil.
Give the tray a really good shake to loosen everything and get the tomatoes to burst even more, coating the gnocchi. It's not a saucy dish but the gnocchi should be coated with the juices from the veg, some bits soft and some crispy. Check the seasoning and add more salt and pepper to taste.
To serve, drizzle the herb oil over the traybake, scatter over the pine nuts, and rain down some Parm. Get your forks and dive on in.