Sheet Pan Gnocchi with Tomatoes

Preheat the oven to 400F.

Add the cherry tomatoes (20 ounces), ounce gnocchi (1 16), shallot (1), and garlic (5 cloves) to a large nonstick baking sheet (or line with parchment paper). Sprinkle the red or white wine vinegar (1 tbsp), italian seasoning (1 tsp), red chili flakes (0.5 tsp), and kosher salt (1 tsp) over the [gnocchi], then drizzle generously with olive oil (3 tbsp). Toss well until all ingredients are evenly coated.

Roast on the top rack of the oven for 30 minutes. Remove from the oven and sprinkle the spinach (2.5 cups) on top; return to the oven for an additional 3 to 5 minutes, until the [spinach] is wilted. Start 30m timer

Stir the [gnocchi] again, then divide among serving dishes. Sprinkle with [fresh basil] and (optional) an additional drizzle of [olive oil]. Serve warm; leftovers will keep in the refrigerator in an airtight container for up to 5 days.