2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
Pinch of red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound shelf stable or fresh gnocchi
2 pints cherry or grape tomatoes
Shaved Parmesan for serving
Fresh basil and oregano leaves for serving
Preheat the oven to 450 degrees F.
In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried oregano, red pepper flakes, salt and pepper.
On a sheet pan, toss the gnocchi and tomatoes with the olive oil mixture spreading them into a single layer.
Bake for 22-25 minutes until the gnocchi are lightly browned and the tomatoes are wrinkled and some have burst.
Stir the gnocchi and tomatoes together. The tomatoes will break up coating the gnocchi.
Top with basil and oregano leaves and Parmesan before serving.