Heat 1 tablespoon of neutral oil in a wide pot over medium heat. Add the shallots and sprinkle with 1 teaspoon of sugar if you like. Cook, stirring occasionally, for 15–20 minutes. Adjust the heat as needed to prevent the shallots from burning. Continue cooking until the shallots deepen in color and begin to caramelize. Season with salt and pepper.

Add the capers to the shallots and sprinkle with a few shakes of crushed red pepper if you like. Cook for 1–2 minutes until the capers begin to crisp.

Add the cherry tomatoes to the shallots and turn the heat to medium-high. Cook, turning often, for 5–6 minutes or until the tomato skins begin to split.

Pour in the water or vegetable stock and bring to a boil. Reduce heat and simmer, mashing the tomatoes as they cook, for 15–20 minutes.

Preheat the oven to 450ºF. Arrange the gnocchi in an even layer on a baking sheet. Drizzle with the remaining 1 tablespoon of neutral oil and toss to coat. Season with salt and pepper.

Transfer the baking sheet to the oven and roast for 20 minutes. Flip the gnocchi once as it cooks.

Taste the sauce and season with salt, pepper, or more crushed red pepper if you like.

Add the arugula to the sauce and cook for 3–4 minutes or until it just begins to wilt.

Fold the roasted gnocchi into the sauce and toss gently until coated. Cook for 1-2 minutes more. Turn off the heat.

Divide the gnocchi between shallow bowls. Garnish with a few fresh arugula leaves. Enjoy!