Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup. This temperature ensures gnocchi develops crispy, golden edges while vegetables caramelize perfectly in the allotted time.

Toss your gnocchi with 2 tablespoons of olive oil, Italian seasoning, and a generous pinch of salt and pepper. Spread it evenly across the prepared sheet pan in a single layer, ensuring each piece has space to crisp up during roasting.

Roast the gnocchi alone for 8 minutes to begin the crisping process. This head start prevents sogginess and ensures that easy gnocchi dinner comes together with restaurant-quality texture and golden-brown exteriors.

Remove the pan from the oven and add your prepared zucchini, bell pepper, red onion, and cherry tomatoes in a single layer around the gnocchi. Drizzle with remaining olive oil, minced garlic, red pepper flakes, vegetable broth, and balsamic vinegar.

Return to the oven and roast for 12 minutes until vegetables are tender with caramelized edges and sheet pan gnocchi recipe reaches perfect crispiness. Stir halfway through to ensure even roasting and prevent sticking on the pan bottom.

Remove from the oven and immediately top with grated Parmesan cheese and fresh basil while everything is still hot. The residual heat will slightly melt the cheese, creating a cohesive, delicious dish ready to serve.