If you’re craving something that feels both comforting and fancy but remains ultra-simple to throw together, my Creamy Roasted Tomato Gnocchi Recipe is exactly what you need. It’s got this dreamy, velvety tomato sauce thanks to caramelized roasted garlic and fresh herbs, perfectly coating pillowy gnocchi—plus, it’s entirely vegan and surprisingly easy! Trust me, once you try this, it’ll be a new staple in your weeknight rotation.
Why You’ll Love This Recipe
- Unbelievably Creamy: The coconut cream adds a luscious richness that’s totally dairy-free but just as satisfying.
- Bursting with Roasted Flavor: Roasting the tomatoes, garlic, and shallots brings out a depth and sweetness you won’t get with a quick sauce.
- Fast and Fuss-Free: You’ll have a spectacular meal on the table in under an hour — perfect for busy nights.
- Vegan & Allergy-Friendly: Made without eggs or dairy, it’s a crowd-pleaser everyone can enjoy.
Ingredients You’ll Need
The magic comes from a handful of simple, fresh ingredients that blend into a silky, flavorful sauce. I always recommend using ripe cherry or grape tomatoes—they roast up beautifully and have that perfect balance of sweetness and acid.
- Fresh grape and/or cherry tomatoes: Their natural sweetness intensifies when roasted, forming the base of our sauce.
- Shallots: Milder and sweeter than onions, they add subtle depth without overpowering.
- Garlic cloves: Roasted until mellow and tender, garlic becomes a creamy delight here.
- Coarse sea salt: Use coarse for better seasoning control; it also draws out extra flavor during roasting.
- Cracked black pepper: Adds just a touch of heat and complexity.
- Smoked paprika: Brings a lovely smoky warmth that makes this dish so comforting.
- Cayenne pepper: Just a hint to add a subtle kick—you can adjust to your taste.
- Fresh ginger root: Grated for a zingy brightness that balances the creaminess.
- Coconut sugar: A natural sweetener that rounds out acidity—light brown sugar works fine too.
- Fresh thyme sprigs: Earthy herbaceous notes that stand out in the roasted mix.
- Extra virgin olive oil: For roasting and flavor—it’s essential here to get that rich mouthfeel.
- Fresh potato gnocchi (egg- and dairy-free): The star of the dish; I love store-bought for convenience but homemade works wonderfully too.
- Small lemon: Bright lemon juice adds a lovely fresh lift to finish the sauce.
- Fresh basil leaves: Stirred in at the end for an herby burst.
- Coconut cream (full fat): This is the secret to the creamy texture without any dairy.
- Chili flakes (optional): For that final touch of heat if you want to spice things up.
Variations
I’m all about making recipes your own, so I often switch things up based on what I have or what mood I’m in. Feel free to adapt this creamy roasted tomato gnocchi recipe to fit your tastes or dietary needs—you’ll find it’s very forgiving and versatile.
- Add roasted vegetables: I sometimes toss in roasted zucchini or mushrooms to stretch it out and add more texture.
- Use cashew cream instead of coconut cream: For a milder, less coconutty flavor.
- Make it spicier: Boost the cayenne or add fresh chili peppers if you like a real kick.
- Use gluten-free gnocchi: Works great if you’re avoiding gluten—just check that your package is egg- and dairy-free if needed.
How to Make Creamy Roasted Tomato Gnocchi Recipe
Step 1: Prep and Roast the Tomatoes and Aromatics
Preheat your oven to 375ºF (190ºC). While it’s warming up, get your hands busy prepping: remove the tomato stems, peel the garlic cloves, thinly slice the shallots, grate the fresh ginger, and strip the thyme leaves from their stems. The better this prep goes, the smoother your cooking will be. Next, toss everything (tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, sugar, ginger, thyme, and olive oil) into a cast iron skillet or another oven-safe dish. Use a spatula or wooden spoon to coat everything evenly—that way, every bite bursts with flavor. Pop it in the oven on a rack set slightly above the middle, and roast for 35 minutes. You’ll know it’s ready when the tomatoes are blistered, soft, and the whole mixture smells insanely good.
Step 2: Cook the Gnocchi
About 10 minutes before the tomatoes are done, bring a big pot of salted water to a rolling boil. Drop in the fresh potato gnocchi and watch closely—they’re done when they float to the surface, usually after 2-3 minutes. Drain them well and set aside. Cooking fresh gnocchi is quick, so don’t wander off!
Step 3: Combine and Finish the Sauce
Carefully pull the hot skillet out of the oven (be ready with oven mitts—it’s very hot). Add the cooked gnocchi right into the tomato mixture along with the coconut cream, lemon juice, and fresh basil. Stir gently to coat everything evenly in that silky sauce. If you want, sprinkle on some chili flakes or extra cracked pepper for a final touch, then serve immediately in warm bowls so you enjoy it at its best.
Pro Tips for Making Creamy Roasted Tomato Gnocchi Recipe
- Even Roasting: Make sure the tomatoes are in a single layer to roast evenly and avoid steaming.
- Salt Smart: I like using coarse sea salt because it seasons gently during roasting—fine salt can easily make it too salty.
- Fresh Herbs Last: Adding basil right at the end keeps it bright and fresh—don’t roast it or it loses that vibrancy.
- Don’t Overcook Gnocchi: Once they float, remove immediately; overcooking makes them mushy.
How to Serve Creamy Roasted Tomato Gnocchi Recipe
Garnishes
I love topping this gnocchi with a sprinkle of chili flakes for a little heat and some extra fresh basil leaves for color and freshness. Sometimes I add a few toasted pine nuts for crunch—it’s a little touch that makes the dish feel extra special.
Side Dishes
This pairs beautifully with a simple arugula salad tossed with lemon vinaigrette or a crisp roasted vegetable like asparagus or green beans. I also love serving it alongside garlic bread or crusty vegan bread to soak up any leftover creamy goodness.
Creative Ways to Present
For gatherings, I like to serve this in individual shallow bowls, drizzled with a little extra coconut cream and garnished with basil petals and a twist of lemon zest. It really brightens the presentation and feels restaurant-worthy without the fuss.
Make Ahead and Storage
Storing Leftovers
You can store leftovers tightly sealed in an airtight container in the fridge for up to 3 days. I find the sauce thickens as it cools, but a quick reheat makes it creamy again.
Freezing
Because the gnocchi texture can sometimes change after freezing, I recommend freezing the tomato sauce separately first, then cooking fresh gnocchi when you’re ready to eat. If you do freeze everything together, thaw in the fridge overnight and gently reheat to avoid a mushy texture.
Reheating
Reheat leftovers gently in a skillet over medium-low heat with a splash of water or extra coconut cream to loosen the sauce. Stir frequently until warmed through to keep that lovely creamy texture intact.
FAQs
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Can I use frozen gnocchi for this recipe?
Definitely! Just cook the frozen gnocchi according to package instructions, which usually takes a bit longer than fresh. Then add them to the creamy roasted tomato sauce as usual—the result will still be delicious.
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How can I make this recipe nut-free?
This recipe is naturally nut-free since it uses coconut cream instead of nut-based creams. Just make sure your gnocchi or any other ingredient doesn’t contain nuts to keep it safe.
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What can I substitute for coconut cream if I don’t have any?
You can use cashew cream or even full-fat canned coconut milk (just use the thick, creamy part on top). For a non-vegan option, heavy cream or crème fraîche works too, though the flavor will change slightly.
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Is this recipe suitable for a gluten-free diet?
As long as you choose gluten-free potato gnocchi, yes! Just double-check your labels because some gnocchi contain flour with gluten. Otherwise, all the other ingredients are naturally gluten-free.
Final Thoughts
This Creamy Roasted Tomato Gnocchi Recipe has become such a comforting favorite in my kitchen—it feels indulgent yet light, with that complex roasted flavor and silky texture that’s hard to beat. I love how easy it is to make yet how impressive it tastes, especially on those nights when I want to whip up something special without stress. I hope you enjoy making and sharing this dish as much as my family and I do—it’s hands-down one of those recipes you’ll keep coming back to again and again.
Print
Creamy Roasted Tomato Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired
- Diet: Vegan
Description
Creamy Roasted Tomato Gnocchi is a vibrant, vegan dish featuring oven-roasted cherry tomatoes, shallots, and garlic blended with fresh herbs and spices. Tossed with dairy-free potato gnocchi and a luscious coconut cream sauce, this easy-to-make meal bursts with flavor and offers a comforting yet light plant-based option that comes together in under an hour.
Ingredients
Vegetables and Aromatics
- 18 oz (500 g) fresh grape and/or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 cloves garlic, peeled
- 1 teaspoon fresh ginger root, grated
- 4 sprigs fresh thyme or to taste, stems removed
- 1 cup (25 g) fresh basil leaves, loosely packed or to taste
Spices and Seasonings
- ¾ teaspoon coarse sea salt or to taste
- ¼ teaspoon cracked black pepper or to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or to taste
- 1 ½ teaspoon coconut sugar or light brown sugar
- 1 pinch chili flakes, optional, to garnish
Other Ingredients
- 3 tablespoons extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
- 1 small lemon, juice only (about 1-2 tablespoons)
- 5 tablespoons full fat coconut cream
Instructions
- Preheat the oven: Set your oven to 375ºF (190ºC) to prepare for roasting the vegetables.
- Prepare the ingredients: Remove stems from tomatoes, peel garlic cloves, thinly slice shallots, grate ginger, and strip thyme leaves from stems. Chop thyme finely if dry.
- Combine ingredients in skillet: In a cast iron or oven-proof dish, add tomatoes, shallots, garlic, salt, black pepper, smoked paprika, cayenne, coconut sugar, grated ginger, thyme, and olive oil. Stir thoroughly to coat all ingredients evenly with olive oil and spices.
- Roast the vegetables: Place the skillet on a wire rack in the middle of the oven and roast for 35 minutes until vegetables are tender and flavors have melded.
- Cook the gnocchi: About 10 minutes before vegetables finish roasting, bring a pot of salted water to boil. Add the fresh gnocchi and cook until they float to the surface, approximately 2-3 minutes. Drain and set aside.
- Combine gnocchi with roasted mixture: Carefully remove the hot skillet from the oven. Add cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the skillet. Mix thoroughly to combine the creamy sauce and flavors.
- Garnish and serve: Optionally sprinkle chili flakes or extra cracked black pepper on top. Serve immediately in bowls for a warm, delicious meal.
Notes
- For step-by-step photos and additional recipe tips including ingredient substitutions, refer to the full blog post.
- Use coarse sea salt for best flavor control; adjust salt amount if you substitute with fine salt.
- Fresh gnocchi cooks quickly; watch carefully to avoid overcooking.
- The coconut cream adds rich creaminess while keeping the dish vegan.
- Cast iron skillet is ideal for even roasting but any oven-safe dish will work.
- Add more cayenne or chili flakes if you prefer a spicier dish.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
