Set your oven to 425°F (220°C). This high temperature ensures the gnocchi crisps up nicely while the vegetables roast to tender perfection.
Wash and chop your broccoli florets, halve the cherry tomatoes, slice the bell pepper and zucchini, and trim and cut the asparagus. Aim for uniform sizes so everything cooks evenly.
In a large mixing bowl, combine the gnocchi, broccoli, cherry tomatoes, bell pepper, zucchini, and asparagus. Drizzle with olive oil, then season with salt and pepper. Toss gently to coat everything evenly.
Spread the mixture out in a single layer on the rimmed sheet pan. Avoid overcrowding to allow for even roasting and crisp edges.
Place the pan in the oven and roast for 20-25 minutes, tossing halfway through. The gnocchi should be golden and crispy, and the vegetables tender with some caramelized edges.
While the sheet pan is roasting, whisk together lemon zest, lemon juice, and grated Parmesan in a small bowl until slightly thickened. This drizzle is what makes the dish pop with bright, savory flavor.
Once out of the oven, drizzle the lemon-parmesan mixture generously over the roasted gnocchi and vegetables. Finish with fresh basil leaves torn or chopped for a fresh herbal note.
Serve immediately for the best texture and flavor. This dish pairs beautifully with a crisp green salad or alongside a protein like chicken or fish.
