In a medium bowl combine to ricotta, parmesan, flour, herbs, eggs and salt. Mix to form a soft but not sticky dough. Divide the dough into 6 to make it easier to work with.
Flour the counter and roll the dough into 1 inch thick log shapes. Slice the logs into 1 inch lengths.
Bring a large pot of salted water to a boil. Working in batches, boil the gnocchi about 15-20 at a time and boil until the gnocchi rise to the top.
Using a spider or similar slotted spoon, remove the dumplings and leave on a baking tray to drain.
In a non stick skillet heat the olive oil until hot. Place the gnocchi in the pan and gently fry until the gnocchi are golden on both sides. Add the garlic and tomatoes roasting until the garlic is golden and the tomatoes are soft and the skins have burst. Serve in bowls with extra cheese and micro greens.