In a large bowl, combine the gnocchi, peppers, tomatoes, eggplant, onions and olives. Add olive oil, garlic powder, oregano basil, salt, pepper and cracked red pepper flakes (if using) and toss until the vegetables an gnocchi are well-coated.
Spread on sheet pan and roast for 25-30 minutes or until vegetables and gnocchi are lightly browned.
Remove from oven and sprinkle with cheese. Serve hot.