Boil gnocchi until they float plus 1-2 minutes, then drain and toss with olive oil before adding to the sheet pan. This prevents them from becoming mushy and absorbing excess moisture from the vegetables.

Brown the Italian sausage in a hot pan for 2-3 minutes per side before transferring to the sheet pan, creating a flavorful crust that enhances the overall dish depth.

Dice all vegetables (peppers, onions, tomatoes, broccoli) to similar sizes so they cook evenly at the same rate, preventing some from being undercooked while others become mushy.

Reserve half the Italian dressing to drizzle after cooking and before serving; this preserves its fresh flavor while the first half infuses the dish during roasting.

Add shredded Parmesan cheese in the final 2 minutes of cooking or immediately after removing from heat to prevent it from browning, keeping it fresh and melty rather than crispy.