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Pre-heat the oven to 220° C / 425° F and grab a medium size baking tin. I used a 22.5 cm / 9″ x 30 cm / 12″ baking tin.
Combine olive oil, grated garlic clove, oregano, chilli flakes (if using), chopped capers, salt and pepper in a mixing jug.
Leaving the base intact, cut red onion into thick wedges lengthwise. Slice zucchini into thick slices and then each slice into quarters.
Place gnocchi in the baking tin and stir olive oil mixture through, until well coated. Next add in onion wedges and zucchini. Bake for 10 minutes.
Add halved tomatoes, balsamic and sugar (or raisins) and stir everything through.
Bake for 15 minutes, give the tin a good stir and bake for another 10 minutes.
Divide between two or three plates. Serve with dollops of vegan ricotta (if using).