Preheat oven to 425°F (220°C). Position an oven rack in the center position. For maximum browning, use an unlined, dark heavy rimmed half-sheet pan (or lightly grease a rimmed baking sheet with olive oil).

Place uncooked potato gnocchi (straight from package, do not boil!), sliced halal sausage coins, whole cherry tomatoes, bell pepper strips, red onion wedges, and minced garlic directly onto the sheet pan.

Drizzle with extra virgin olive oil. Sprinkle with dried Italian seasoning, garlic powder, sea salt, black pepper, and crushed red pepper flakes. Toss thoroughly with your hands or tongs until every piece of gnocchi and vegetable is evenly glistening with oil.

Spread everything out into an even, single layer. Ensure the gnocchi pieces are flat against the metal surface with a little space between them so they roast rather than steam.

Roast for 18 to 20 minutes, tossing once halfway through with a metal spatula. The gnocchi are done when the bottoms are golden-brown and crispy with tender pillowy interiors, the sausage is sizzling and caramelized, and the cherry tomatoes have blistered and burst.

Remove the sheet pan from the oven. Scatter mini mozzarella pearls over the hot gnocchi and sausage. Return to the oven for 2 to 3 minutes just until the cheese begins to melt and turn gooey.

Using a spatula, gently toss the ingredients on the pan so the burst tomato juices, melted cheese, and seasoned olive oil create an instant glossy pan sauce. Garnish generously with freshly grated Parmesan and torn basil leaves. Serve immediately right from the pan or spoon into warm bowls.