Preheat oven to 400 degrees F.

On a baking sheet, toss tomatoes with olive oil. Roast in the oven until the skins begin to wrinkle and shrivel. Remove from the oven, and cool slightly, then, peel skins off the tomatoes. If you want to keep the skins on, continue to roast until the skin has charred slightly.

Meanwhile, in a medium saucepan, combine milk, cream cheese, salt, pepper and garlic.

Cook over medium heat, stirring constantly, until thickened, about 8-10 mins.

In a food processor, puree 1 cup of the corn, until it is the texture of creamed corn. It will be slightly grainy and not completely smooth - this is perfectly fine.

Add pureed corn and remaining 1 cup of whole corn kernels into the creamy sauce. Cook until heated through.

In a separate pot, cook gnocchi according to packaged instructions.

Add cooked gnocchi immediately into the creamy corn sauce and stir to combine.

Serve with roasted tomatoes and basil.