Preheat the oven to 425°F (220°C), with racks set in the top third and the middle. Line two rimmed baking sheets with parchment paper.

In a medium bowl, combine the gnocchi, tomatoes, peppers, garlic, onion, oil, salt, and red pepper flakes. Add the sausage and feta and toss to combine.

Spread the gnocchi mixture out in a single layer on the two prepared pans. Place one pan on each rack and roast for 20 minutes, stirring halfway through and swapping the pans’ position in the oven, until the vegetables are tender-crisp, the sausage is no longer pink, and the gnocchi are plump and slightly golden.

Set the oven to broil and cook until the tomatoes and peppers on the top rack char slightly, about 2 minutes. Switch the pans and broil for another 2 minutes.

Serve topped with arugula, basil, and more red pepper flakes, if desired.

PREP AHEAD: The peppers and onions can be cut, the garlic minced, and the sausage prepped ahead of time.

IF YOU’RE FOLLOWING THE MEAL PLAN: Make all six servings, serve four now, and store the other two for lunch tomorrow.

TIME SAVER: Use ground Italian sausage, if available.

SWAPS & SUBS: I like making this recipe with ground chicken sausage when I can find it! For a vegetarian meal, you can use vegetarian sausage in place of the Italian sausage.

STORAGE: Store the cooled gnocchi mixture, without the toppings, in an airtight container in the fridge for up to 4 days or in a sealable freezer bag for up to 3 months. To serve, reheat on the stove or in the microwave (thawing first, if frozen), then add the toppings.