Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)

Preheat the oven to 375ºF/190ºC.
Prep the vegetables and condiments that need preparing: remove the stems from the tomatoes, peel the garlic cloves, peel and slice the shallots, grate the ginger, and remove the stems from the thyme (additionally chop the thyme if it's on the dryer side).
To a cast iron skillet (or other oven-proof dish), add the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Using a spatula or wooden spoon, mix until everything is coated in the olive oil and all condiments are well incorporated.
Place the skillet in oven (on a wire rack slightly above the middle of the oven) and roast for 35 minutes.
About 10 minutes before the roasted tomatoes are ready, bring a pot of salted water to a boil. Once the water is boiling, add the fresh gnocchi and cook until they rise to the top (about 2-3 minutes), or according to the package instructions. Drain and set aside.
Remove the Skillet from the oven (careful, it'll be extremely hot!) and add the gnocchi, coconut cream, lemon juice, and fresh basil leaves. Mix.
Add any additional toppings of your choice (such as chili flakes, or more cracked pepper), serve immediately in bowls and enjoy!