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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.
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. Mix until everything is coated in the olive oil and all condiments are well incorporated.
Place the skillet in 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 boiling, add the fresh gnocchi and cook until they rise to the top (about 2-3 minutes). Drain and set aside.
Remove the skillet from the oven and add the gnocchi, coconut cream, lemon juice, and fresh basil leaves. Mix.
Add any additional toppings of your choice, serve immediately in bowls and enjoy!