Crispy Gnocchi with Cherry Tomato Sauce

• 3 tablespoons extra virgin olive oil (divided) ↔ Replace
• 20 ounces shelf-stable or refrigerated potato gnocchi, (2 (10-ounce) packages) ↔ Replace
• 1 pint (10 ounces) cherry tomatoes, (halved) ↔ Replace
• 1 cup roasted red peppers, (chopped) ↔ Replace
• 1 red onion, (thinly sliced) ↔ Replace
• 3 garlic cloves, (grated) ↔ Replace
• Zest from 1 lemon ↔ Replace
• 1/2 teaspoon kosher salt, (plus more to taste) ↔ Replace
• 1/4 teaspoon freshly ground black pepper, (plus more to taste) ↔ Replace
• 1/4 teaspoon crushed red pepper flakes ((optional)) ↔ Replace
• 1/4 cup thinly sliced basil leaves, (plus more for serving) ↔ Replace
• 1/2 cup grated Parmigiano-Reggiano, (plus more for serving) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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