Preheat the oven to 375 degrees.
Place the mushrooms and onion on the a baking sheet then drizzle with olive oil and a pinch of crushed red pepper flakes then toss to coat evenly.
Place in the oven and roast for 10-12 minutes, stirring halfway through roasting.
Add the grape tomatoes and continue to roast for another 6-8 minutes or until the tomatoes are close to bursting. Remove from the oven and season with sea salt and freshly cracked pepper, to taste.
Heat the butter in a large skillet over medium-high heat. Add the skillet gnocchi and cook, stirring often, for 4 minutes.
Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
Remove from the heat and add the roasted veggies and fresh parsley then stir to combine. Pour into a serving bowl and top with freshly grated Parmesan.
Serve immediately. Enjoy.