Start the grill and bring to 400 degrees F.
While the grill is heating up, peel (if needed) and chop your vegetables. Place them in a large bowl and toss with 4 tbsp olive oil and salt/pepper to taste.
If choosing to sear the chicken skin prior to grilling: Heat a skillet over medium-high heat on stove top. Once hot, add 2 tbsp olive oil. Place chicken in skillet, skin side down. Cook undisturbed for 4-5 minutes until skin is crispy and brown. Transfer to a plate to bring to the grill.
Pour vegetable mixture onto grill pan, and place over the grill. Arrange chicken thighs on grill, skin side up. Close the grill and cook undisturbed for about 5 minutes, lowering the level of the burners to medium, to prevent burning.
Open the grill and toss/flip the vegetables to prevent burning. Close grill and cook another 5 minutes. Continue this for about 20-25 minutes until the vegetables are soft and slightly charred, and the chicken has reached 165 degrees F and is no longer pink inside.
Now place a cast iron skillet on the grill with about 2 tbsp olive oil in it. Add the skillet ready gnocchi to the skillet and cook with the grill closed for about 5 minutes. Stir and cook another 2-3 minutes.
Remove all items from the grill, plate and serve immediately. Enjoy!