In an 8x8 or similarly sized baking dish, toss together the cherry tomatoes, the can of drained chickpeas, half of the sliced garlic, olive oil, and salt.
Roast at 400F on the middle oven rack for 20-25 minutes, until the cherry tomatoes are shriveled and starting to burst.
The gnocchi only takes about 10 minutes to pan-fry, so I don't recommend cooking it until about halfway through the cherry tomato timer. Start by melting butter in a large cast iron or non-stick skillet over medium-high heat.
Add the gnocchi. Pan-fry the gnocchi for about 8 minutes, until softened and turning golden. Stir as needed for even cooking.
Add the remaining garlic and chopped basil. Cook another 1-2 minutes.
Stir in the roasted tomatoes and chickpeas. Taste for salt. Serve garnished with additional fresh basil, freshly ground black pepper, and grated parmesan. Enjoy!
Gnocchi: Do not boil the gnocchi before pan-frying it. If using fresh gnocchi, note that it will cook much more quickly than dry gnocchi.
Leftovers: Store leftover gnocchi and tomatoes in an airtight container. Refrigerate for 3-4 days for best quality.
Reheating: Single servings can be reheated in the microwave in just about 2 minutes. Reheat on the stove-top over medium heat, stirring frequently to avoid burning and overcooking the gnocchi.