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Heat oven to 190°C (375°F) and toss together the tomatoes, garlic, shallots, and thyme on a tray (sheet pan). Season with the sugar and a bit of salt and pepper. Drizzle with the olive oil and the balsamic vinegar. Toss to combine 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 the broth 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 everything to the broth. Using an immersion or regular blender, blend the soup until 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. Alternatively garnish with small basil leaves, if desired.