Preheat oven to 450F.
In a large bowl, combine gnocchi, chopped red onion, zucchini, eggplant, peppers, asparagus and sundried tomatoes. Add olive oil and oregano, basil and red pepper flakes.
Stir to coat all veggies and gnocchi in oil and spices. If you add more veggies, you may need to add more oil or herbs.
On a parchment-lined baking sheet, spread out veggies and gnocchi evenly so they are not overlapping. I needed two baking sheets.
Bake for 35 to 45 minutes, turning once halfway through to prevent burning. We are looking for a golden crisp coating on the gnocchi and caramelized veggies.
Allow to cool and then garnish with fresh herbs and crumbled feta!
