Preheat the oven to 425 and line a large baking sheet with parchment. Spread all the chopped vegetables on the tray, the garlic cloves (leave them whole) and the spices. and drizzle with half of the olive oil and toss, laying out in a single layer. Sprinkle with salt and pepper.

Remove the sausage links from the casing and pinch off bite-sized pieces of sausage and place on top of the layer of vegetables. Roast the veggies and the sausage for 15 minutes. The sausage pieces should be small enough that they will be cooked through, and the vegetables will have softened and begin to caramelize.

Add your gnocchi to the sheet pan and the rest of the olive oil and stir everything together, spreading out as best you can into a single layer. Continue to roast for an additional 15 minutes or until the gnocchi are crispy and the vegetables are soft and caramelized. Remove from the oven and toss with grated lemon zest and lemon juice. Smash down the whole garlic cloves when tossing to get their flavor incorporated throughout (they will soft and easy to mash). Taste and adjust he salt and pepper to your liking.

Serve with an extra drizzle of olive oil and chopped fresh basil on top.