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Preheat the oven to 200°C.
In a small baking dish, add tomatoes, shallot, garlic cloves, Italian seasoning, and salt. Drizzle generously with olive oil and bake for 25-30 minutes until slightly bubbly.
Boil gnocchi according to package instructions. Reserve ¼ cup of pasta water before draining.
Transfer roasted tomatoes to a blender, add milk and pasta water, and blend until smooth.
Rinse cooked gnocchi in cold water to prevent sticking, then toss with the blended sauce.
Top with grated parmesan or red pepper flakes before serving.