Preheat oven to 450 degrees. If you have a convection oven, use that feature! Convection circulates the heat throughout the oven and will make the veggies crispy and caramelized in the most delightful way. No sweat if you don't have it though. You will still get great results!
Chop your veggies into roughly the same shape and sizes so that they cook evenly.
Toss veggies, gnocchi, olive oil, garlic salt and pepper together in a bowl to coat evenly.
As a side note, I considered par-boiling the gnocchi prior to throwing them in the oven, but since I'm lazy garbage, I did not. I stand by my decision as it resulted in gnocchi with a crispy shell, which is the way I like them. Feel free to boil yours first though. I think that they would just be much softer, and if that's what you like, I'm not here to judge.
Spread the veggies and gnocchi evenly over a couple of pans - and make sure they have enough room for social distancing. If they're too close, they'll steam instead of crisp. Nothing against steamed veg, but I live for the ones with burnt edges, and this is my "recipe". (I clearly use that term very loosely.)
Let them hang out in the oven for about 20 minutes, or until the edges get nice and crispy.
In the meantime, chunk your goat cheese up a bit, throw it into a sauce pan and put it over medium heat. When it starts to melt, add your wine, chicken base, garlic and water and stir until smooth. Increase the heat and let it cook down until it is about the consistency of light alfredo sauce. At the end, I decided that it needed a little brightness, so I added a little lemon zest.
When the veg and gnocchi have been pulled out of the oven and cooled a bit, layer them all over a bed of arugula and top with the warm goat cheese sauce. This part is great because it wilts the arugula a bit, but not so much that it completely takes away the bite.
Finish with fresh basil and more lemon zest if it makes your heart sing.
