Wash and chop up broccoli, cauliflower, bell peppers, and cherry tomatoes (or veggies of choice) into bite-sized pieces. Place them on a sheet pan along with a package of uncooked gnocchi.
Drizzle the veggies and gnocchi with 4 tablespoons of olive oil, 1 tablespoon of Italian herbs, and 1/2 teaspoon of salt. Mix it up well until the oil and spices are coating the gnocchi and veggies. (I usually use my hands to break up the gnocchi and make sure that it's well mixed.) (If using chickpeas or Beyond sausage add it at this time as well.)
Bake at 400°F (204°C) for 15 minutes. Take out of the oven, mix everything well, and place back in the oven for 10- 15 more minutes. (If using seitan sausage or an equivalent, add it now.)
Serve hot with vegan parmesan cheese, toasted pine nuts, and/or vegan pesto. Add a little more salt and pepper if needed.
Notes
If using beyond sausage, add it at the beginning of cooking, since it needs to cook completely. If using seitan sausage, Tofurky sausage, or Trader Joe's brand sausages, add them after 15 minutes of cooking since they are already pre-cooked.
Add the cherry tomatoes after 15 minutes of cooking so they don't get overcooked if you want them less done.
You can line your pan with parchment paper for easier cleanup, but I like the crispiness you get from baking on a metal pan.