Set your oven to 425°F (220°C).

Wash and chop the broccoli florets, halve the cherry tomatoes, slice the bell pepper and zucchini, and trim and cut the asparagus.

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 a rimmed sheet pan. Avoid overcrowding.

Place the pan in the oven and roast for 20-25 minutes, tossing halfway through.

While roasting, whisk together lemon zest, lemon juice, and grated Parmesan in a small bowl until slightly thickened.

Once out of the oven, drizzle the lemon-Parmesan mixture over the roasted gnocchi and vegetables.

Finish with fresh basil leaves torn or chopped.

Serve immediately for the best texture and flavor. This dish pairs beautifully with a crisp green salad or alongside chicken or fish.