Line a baking sheet with parchment paper and add the onions, tomatoes and gnocchi onto the sheet pan.
In a small bowl, whisk together the oil, pesto, salt, dried oregano, dried basil, and red pepper flakes. Drizzle the pesto mixture over the contents of the sheet pan and toss to combine, ensuring the gnocchi are all coated.
Spread the onions, tomatoes, and gnocchi in an even layer then transfer the sheet pan to the middle rack in the oven, and roast for 25 minutes, shaking the pan halfway through the cooking time to evenly roast the gnocchi .
Once the gnocchi have baked for 22 minutes, remove from the oven, toss the gnocchi once more and crumble the goat cheese over top. Roast for 2 more minutes. Turn the broiler on and broil for an additional 2-3 minutes or until the cheese is bubbly and the gnocchi is crisp.
To serve, add a small handful of arugula to each bowl. Add the gnocchi over the greens. Finish with a bit of lemon zest, shaved parmesan, a sprinkle of pine nuts and a pinch of pepper flakes.