Preheat the oven and prepare your pan: Set your oven to 200°C (fan-assisted) or 220°C (conventional). Line a large, rimmed baking sheet with baking parchment—this makes cleanup even easier and prevents the gnocchi from sticking. The sound of the parchment crinkling as you lay it flat is the first sign that something good is about to happen.

Season the chicken: Pat the chicken thighs dry with kitchen paper—this helps them brown rather than steam. Drizzle with one tablespoon of olive oil, then sprinkle over the smoked paprika, oregano, salt, and pepper. Rub the seasoning into the meat with your fingers, feeling the spices cling to the surface. The rich, earthy scent of paprika and oregano already begins to lift from the bowl.

Prepare the tomatoes and gnocchi: In a large mixing bowl, toss the cherry tomatoes and gnocchi with the remaining two tablespoons of olive oil, the sliced garlic, and the chilli flakes if using. Season with a pinch of salt and pepper. Look for the tomatoes to be evenly glistening and the gnocchi to have a light sheen—this ensures they'll roast rather than dry out.

Arrange everything on the sheet pan: Spread the gnocchi and tomato mixture evenly across the prepared baking sheet, leaving a little space between each piece if possible. Nestle the seasoned chicken thighs among the gnocchi and tomatoes, skin-side up. The pan should look vibrant—red tomatoes, pale gnocchi, and golden chicken all waiting to transform.

Roast until golden and bubbling: Place the sheet pan in the preheated oven and roast for 25 minutes. After this time, remove the pan and give the gnocchi and tomatoes a gentle stir—you'll notice the tomatoes have begun to soften and release their juices, creating a pinkish-orange pool around the gnocchi. Return to the oven for another 10 minutes, or until the chicken is cooked through and its juices run clear when pierced, and the gnocchi has puffed up slightly with golden-brown edges.

Add the finishing touches: Remove the pan from the oven and immediately sprinkle the grated Parmesan over the hot gnocchi and tomatoes. The residual heat will melt the cheese into creamy, salty ribbons. Squeeze the lemon juice over everything—listen for the faint sizzle as it hits the hot pan. Scatter the fresh basil leaves on top, tearing them roughly to release their fragrance. Allow the dish to rest for five minutes before serving; this lets the gnocchi absorb the last of the pan juices and the flavours to settle into harmony.