Rinse and pat the tomatoes dry. Cut them in half or into quarters depending on their size.
Drizzle a sheet pan with 1 tablespoon olive oil. Arrange the cut-side down tomatoes on the sheet pan in a single layer. Drizzle the tomatoes with 2 tablespoons of olive oil, salt, and pepper.
Peel away the outer layers of the garlic bulb, leaving the skins of the individual cloves untouched. Cut 1/2 inch from the top of each clove to expose the flesh.
Place the garlic cloves in a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the foil tightly to form a packet. Transfer the garlic packet to the sheet pan with the tomatoes.
Roast for 40 to 50 minutes, or until the tomatoes are soft, and caramelized, and the garlic is soft.
Meanwhile cook the gluten-free gnocchi according to the instructions. Then drain, reserving 1 cup of the cooking water. Set aside.
Remove the tomatoes and garlic from the oven and let them cool slightly. Press the garlic cloves out of their skins or use a fork to gently remove them from the skins. Be careful not to burn yourself.
Transfer the roasted tomatoes and garlic to a blender or food processor and pulse until smooth and creamy.
Pour the sauce into a saucepan over medium heat and add the cooking water from the cooked gluten-free gnocchi. Simmer for 10 to 15 minutes, or until the flavors meld and the sauce thickens slightly. Season with salt and pepper to taste.
Add the cooked gluten-free gnocchi to the sauce and cook for 1 to 2 minutes, or until everything is heated through. Add the fresh basil and oregano to the sauce in the last minute and stir to combine.
Divide the gluten-free gnocchi and sauce among serving plates. Serve with burrata or parmesan cheese if you enjoy dairy. Garnish with additional fresh herbs and a drizzle of olive oil for a touch of freshness. Enjoy!
Notes
Be sure to reserve some of the gluten-free gnocchi cooking liquid to help thicken up the sauce!
Don't be tempted to pull the tomatoes and garlic out early. Roasting them for the full amount of time gives them a deep, caramelized flavor.
Fresh herbs are recommended for their flavor, but you can use dried herbs. The general rule of thumb is to use one-third the amount of dried herbs to fresh.
To add some heat, you can include red pepper flakes or a small amount of chopped chili peppers when cooking the sauce.
To store: Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat gently before serving.
To freeze: The sauce can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Mama says, “Make sure to always check your labels!”