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Preheat oven to 425ºF. For the gnocchi: Place gnocchi on a large rimmed baking sheet and toss with the oil, butter and salt and spread into an even layer.
For the veggies: Place the tomatoes, zucchini, onion and garlic on a separate large rimmed baking sheet and toss with the oil, butter, salt and pepper.
Place both baking sheets in the oven with the gnocchi on the bottom rack below the veggies. Roast for 5 minutes and stir both sheets to evenly distribute the butter, making sure to spread both sheets into even layers again.
Cook for another 20-25 minutes, stirring the veggies a few times to help them cook evenly and caramelize, but not the gnocchi. You want to leave these untouched so they get golden and crispy browned on the bottoms. When both sheets are done, scrape the gnocchi onto the pan with the veggies and gently toss everything around. Sprinkle on the Parmesan, toss again and serve, passing extra Parmesan around.