Preheat your oven to 200°C (400°F). This high heat is crucial for getting the gnocchi crispy.

Prepare your baking sheet: Line a large rimmed baking sheet with parchment paper for easy cleanup. This prevents sticking and makes the process even more convenient.

Combine gnocchi, tomatoes, garlic, olive oil, salt, and pepper: In a large bowl, combine the 500g (1.1 lb) of store-bought potato gnocchi, 250g (8.8 oz) of cherry tomatoes (halved if very large), 2 minced garlic cloves, 60ml (1/4 cup) of olive oil, 5g (1 tsp) of salt, and 2g (1/2 tsp) of freshly ground black pepper. Toss everything together thoroughly to ensure the gnocchi and tomatoes are evenly coated with the oil and seasonings.

Spread onto the baking sheet: Pour the gnocchi and tomato mixture onto the prepared baking sheet. Spread it out into a single, even layer. Avoid overcrowding the pan, as this will cause the gnocchi to steam rather than roast, resulting in a less crispy texture. Use a second baking sheet if necessary.

Roast the gnocchi and tomatoes: Place the baking sheet in the preheated oven and roast for 15-20 minutes. During this time, the gnocchi should start to puff up and turn golden brown, and the tomatoes will soften and begin to burst.

Add spinach and pesto: Remove the baking sheet from the oven. Add the 100g (3.5 oz) of fresh spinach and 120ml (1/2 cup) of prepared basil pesto to the pan. Gently toss everything together until the spinach begins to wilt and the gnocchi and tomatoes are well coated in the pesto. The residual heat from the pan will help wilt the spinach.

Return to oven for final roast: Place the baking sheet back into the oven for another 5-7 minutes, or until the spinach is fully wilted and the pesto is fragrant and slightly warmed through. This final roast helps meld the flavors.

Serve: Remove the sheet pan from the oven. Garnish generously with freshly grated Parmesan cheese and a few fresh basil leaves. Serve immediately while hot.