Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and spray it with nonstick spray.
Place the gnocchi, grape tomatoes, chopped red bell pepper, chopped orange bell pepper, and chopped red onion in a large bowl or directly on the prepared baking sheet.
Drizzle the olive oil over the vegetables and gnocchi. Sprinkle with garlic powder, salt, black pepper, dried oregano, dried basil, and crushed red pepper, then toss until everything is evenly coated and seasoned.
Spread the mixture in a single layer on the baking sheet, making sure the gnocchi are not crowded so they can brown.
Roast for 20 to 25 minutes, stirring or turning once halfway through, until the tomatoes are blistered and the peppers and gnocchi are tender and lightly caramelized.
Remove from the oven and transfer to plates. Sprinkle with freshly shaved Parmesan and a small sprinkle of fresh herbs, then serve immediately.
For cauliflower gnocchi (e.g., Trader Joe's): do not thaw; remove any large ice pieces and roast 25–30 minutes—note the exterior may brown less than potato gnocchi.
