Reduce the cup of balsamic vinegar on stove over low heat, for about 15 minutes (until thick.) Be careful not to heat too high; it can easily burn.
In a sauté pan, heat olive oil over medium high heat. Add asparagus, cook for 2 minutes. Add in garlic, shallot and sundried tomatoes. Cook an additional minute. Add in gnocchi, allowing to heat throughout.
Remove from heat and place on a serving platter.
Drizzle with balsamic reduction and garnish with the Parmesan and green onions.