1 (796ml) can whole or diced tomatoes4 cloves garlic, skins on
2 small shallots, peeled and roughly chopped
5–7 sprigs thyme2 teaspoons sugar
Salt & pepper1 tablespoon olive oil
1 tablespoon balsamic vinegar 2 ½ cups low sodium vegetable or chicken broth
1 tablespoon tomato paste
½ cup cream, half and half or whipping cream
2 tablespoons butter
500g prepared gnocchi
¾ cup finely grated Parmigiano Reggiano
Pesto, optional for serving
Directions
Heat your oven to 375ºF and toss together the tomatoes, garlic, shallots, and thyme on a sheet pan. Season with the sugar and a bit of salt and pepper. Drizzle with the olive oil and the balsamic vinegar. Toss to coat and transfer to the oven to roast for 35 to 40 minutes, stirring occasionally, until the shallots are tender and golden and the garlic is soft.
Meanwhile, heat 2 cups of the stock in a large pot over medium-low heat. When the vegetables are done, pick out the sprigs of thyme, carefully squash the roasted garlic out of its skin, discard the skin, and transfer to the broth along with the tomato paste. Using an emersion or regular blender, blend the soup until it is smooth. Stir through the cream and season to taste with salt and pepper. Cover and keep warm over low heat, stirring occasionally.
Place a large non-stick skillet over medium heat. Add in the butter followed by the gnocchi. Season with salt and pepper and cook for 8 to 10 minutes or until golden brown, stirring occasionally. Evenly scatter over the cheese, cover the pan for about 30 seconds to allow the cheese to melt, then uncover the pan and cook until the cheese that is touching the pan is lightly golden and crisp, about 2 minutes.
Serve the soup topped with the crispy cheesy gnocchi and a dollop of pesto, if using.
