Move an oven rack to the middle position and preheat the oven to 400 degrees F.

Wash and thoroughly dry your zucchini and cherry tomatoes prior to roasting. Cut the baby zucchini long ways into four spears. Alternatively, use full-sized zucchini and cut into ½-inch slices. Peel and slice the onions into half moons. Alternatively, use pearl onions. Peel and slice the pearl onions in half. Peel and slice the garlic cloves in half. Set the garlic aside.

Line a sheet pan with parchment paper and add the onions, zucchini, cherry tomatoes and fresh herbs with space to roast. Be sure not to overcrowd the pan. Drizzle the extra-virgin olive oil over the vegetables and top with sea salt and fresh cracked pepper, to taste. Roast for 15 minutes at 400 F.

Remove the sheet pan, use a spatula to mix the vegetables, and then add the mini gnocchi and garlic. Roast for another 10 minutes at 400 F. Remove from the oven and let sit for about 5 minutes.

As the vegetables and gnocchi roast, add your greens of choice to two plates. Divide the Herb-Roasted Gnocchi with vegetables and fresh herbs between the two plates, garnish with parmesan cheese and balsamic glaze and serve immediately.