Sheet Pan Gnocchi and Veggies with Sesame Gochujang Sauce (vegan, gluten-free)

0 Preheat the oven to 425°F and line a sheet pan with parchment paper.
1 Combine and roast. Add the gnocchi, broccoli, cherry tomatoes, chickpeas, avocado oil, sea salt, garlic powder, onion powder, and black pepper to the sheet pan. Toss until everything is evenly coated, then spread into a single layer. Roast for 25–30 minutes, or until the gnocchi and vegetables are golden.
2 Make the sauce. While everything roasts, whisk together the tahini, gochujang, tamari, sesame oil, rice vinegar, maple syrup, and water in a small bowl or jar until smooth. Add another teaspoon of water if you'd like a thinner consistency.
3 Toss and finish. Once the gnocchi and vegetables are done roasting, drizzle the sauce over everything and toss to combine.
4 Serve. Sprinkle with fresh basil and sesame seeds, if using, and serve right off the pan. Enjoy!