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Preheat oven to 425°F.
Wash and dry grape tomatoes. Transfer to a baking sheet pan.
Peel garlic and add to the baking sheet with the tomatoes. Drizzle veggies with oil, then season with salt and crushed red pepper; stir to combine and spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until tomatoes are burst and browned in spots, 20-25 minutes.
When the tomatoes have about 10 minutes left, fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
Once the water in the pan is boiling, add gnocchi and salt. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3 minutes. Drain in a colander and set aside.
Meanwhile, using a peeler, shave Parmesan into curls. Place half in a small bowl. (Reserve remaining Parmesan for serving.)
Wash, dry, and pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half to bowl with the Parmesan. (Reserve remaining basil for serving.)
When the tomatoes are done, remove from the oven. Add drained gnocchi, Parmesan, basil, and vinegar to the baking sheet. Gently stir to combine.
To serve, divide gnocchi and tomatoes between plates or bowls. Top with reserved Parmesan and basil, then drizzle with oil. Enjoy!