Preheat the oven to 425°F and slice the cherry tomatoes in half lengthwise.
Combine the sliced cherry tomatoes with the gnocchi in a large mixing bowl.
Add the extra virgin olive oil, salt, pepper, garlic powder, and onion powder to the bowl with the tomatoes and gnocchi. Gently toss the ingredients and spices together until fully coated.
Transfer the seasoned mixture onto a large baking sheet and spread out in an even layer.
Bake for 15 minutes or until the tomatoes have started to wilt and the gnocchi has plumped up.
Remove from the oven and spread the mozzarella balls throughout the sheet pan. Then add small dollops of pesto over the top of the ingredients.
Return to the oven and bake for 2-3 more minutes minutes allowing the mozzarella balls to heat through. Do not overcook the mozzarella.
Garnish with fresh basil leaves, drizzle with balsamic glaze and enjoy!