Gnocchi with parmesean and roasted vegetables

Behold, another "what can I throw in a pan?" dish!  As you may have gathered, Jereme is a pasta fiend.  He came home with ridiculously delicious and ridiculously expensive gnocchi, a type of pasta I'm not that familiar with cooking.  I had onions, home-grown cherry tomatoes and zucchini kicking around, though I think this dish would work just as beautifully with fall-friendly butternut squash or pumpkin.... I'll try that and post later.  This meal has the consistency of macaroni and cheese, and is just as satisfying (trust me, I'm obsessed with mac and cheese), without the guilt-inducing calories and fat.  Toasted bread crumbs add a nice finishing crunch.

Bear with me, as I'm still learning to measure exactly when I'm making potentially "blog-worthy" dishes.

1 pint of cherry tomatoes, halved
1 zucchini, sliced (not quite thin)
1 small yellow onion, diced
1 clove garlic, minced and turned into a paste
1 package gnocchi (I recommend against going frozen, but if you must choose a higher quality gnocchi... the taste difference is absolutely worth the price difference.  Cheap frozen gnocchi is mealy and flavorless.)
1/2 cup parmesean (or to taste)
1/2 tsp rosemary
1/4 tsp oregano
1/4 tsp red pepper flakes (or to taste)
1/2 cup breadcrumbs
salt and pepper to taste
olive oil

1. Preheat oven to 450 degrees.  On a cutting board, mash garlic glove with a pinch of salt until a paste consistency is reached. In a large bowl, toss garlic paste with enough olive oil to thinly coat veggies (and of course, the veggies).  Add rosemary, oregano, and pepper flakes.

2.  Spread veggies on baking sheet (don't use non-stick), and roast until beginning to blacken, about 15 minutes.

3.  Meanwhile, bring water for gnocchi to a boil.  Gnocchi cooks very quickly, 2-3 minutes for fresh and about 5 minutes for frozen.  When it's done, it will float to the surface.  Be very careful not to overcook.... nothing is nastier than overcooked, mushy, mealy gnocchi.  When gnocchi has just reached al dente, drain.

4.  In a large skillet, toast breadcrumbs over medium-low heat until golden brown, about 5 minutes.  Add veggies (and any remaining oil, add a teaspoon more if necessary) and gnocchi, then parmesean cheese.  Heat over medium-low heat until heated through and cheese is melted.  Finally, sprinkle bread crumbs on top, and serve.

Enjoy!
-T