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
Scale
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
