Creamy Roasted Red Pepper Gnocchi

1. Preheat oven to 400°F (200°C). Cut red peppers in half, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until skin is charred. 2. Transfer roasted peppers to a bowl, cover with plastic wrap, and let cool for 10 minutes. Peel and discard skin, then chop roughly. 3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste. 4. Add roasted peppers and vegetable broth to the skillet. Bring to a simmer, then transfer to a blender and blend until very smooth. 5. Return the sauce to the skillet. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Keep warm. 6. Cook gnocchi according to package directions. Drain and add directly to the sauce. Toss to coat. 7. Stir in fresh basil. Serve immediately with extra Parmesan if desired.