I created this on the BBQ grill, but you can make it on a regular stove as well.
Lightly brush portobello caps with olive oil and place on grill (or in fry pan) . Cook until tender, if done before sautéing tomato mixture, set aside.
Meanwhile prepare gnocchi per package directions, when done set aside.
In a wok style pan drizzle olive oil and saute tomatoes, garlic and onion until tomatoes are softened. Add balsamic vinegar, toss gnocchi in, stir until gnocchi is heated thru (about 2 mins).
Top gnocchi/tomato mixture with portobello caps for serving, and enjoy.