Heat a medium saucepan with water until boiling and cook the gnocchi until al dente for 15-20minutes. Drain and keep warm until needed.
In a pan, brown the onions in 2 tbsp of oil. Add the red pepper and cook for 4 minutes until the red pepper starts to soften.
Add 400 ml water to the pan, stir in the contents of the pouch and bring to the boil while stirring.
Reduce heat and simmer uncovered for 15 minutes.
Pre-heat the grill of the oven and place the tomatoes on a baking sheet. Drizzle the oil over. Grill for 8-10 minutes, or until they start to blister. Remove from the oven.
Divide the gnocchi amongst the bowls and spoon the tomato sauce over. Top every bowl with some of the roasted tomatoes. Sprinkle the chopped parsley and parmesan shavings over just before serving.