If you’re on the hunt for a cozy, flavorful dish that’s both comforting and vibrant, you’re going to adore this Creamy Roasted Tomato Gnocchi Recipe. I absolutely love how the sweet roasted tomatoes melt into the coconut cream, coating pillowy gnocchi with a luscious sauce that feels indulgent but is completely vegan and easy to whip up. Trust me, once you try this, it’ll be a fixture on your dinner rotation.
Why You’ll Love This Recipe
- Deep, Roasted Flavor: Roasting the tomatoes and garlic brings out a natural sweetness and depth that makes the sauce irresistible.
- Creamy Yet Dairy-Free: Coconut cream gives you that rich mouthfeel without any dairy — perfect for vegan eating.
- Quick and Simple Prep: From start to finish, it takes less than an hour with minimal hands-on time.
- Family-Friendly Comfort: My family goes crazy for this dish and it’s a wonderful way to sneak extra veggies into dinner.
Ingredients You’ll Need
The magic of this Creamy Roasted Tomato Gnocchi Recipe starts with fresh, vibrant ingredients that complement each other beautifully. I always recommend using ripe cherry or grape tomatoes for that perfect burst of sweetness and choosing fresh herbs whenever possible—it makes all the difference.
- Fresh Grape and/or Cherry Tomatoes: Look for firm, shiny tomatoes with no blemishes for the best roasting results.
- Shallots: These add a subtle, sweet onion flavor that deepens the sauce without overpowering it.
- Garlic Cloves: Roasting garlic mellows its bite and infuses the dish with warmth—don’t skip it!
- Coarse Sea Salt: Brings out all the flavors; if you only have fine salt, just adjust the quantity carefully.
- Black Pepper: Freshly cracked works best for a lively kick.
- Smoked Paprika: Adds a gentle smokiness that pairs perfectly with roasted tomatoes.
- Cayenne Pepper: Just a pinch to add subtle heat—you can adjust to your taste.
- Fresh Ginger Root: Grated fresh to brighten the sauce with a hint of zing.
- Coconut Sugar or Light Brown Sugar: This balances the acidity and helps caramelize the tomatoes.
- Fresh Thyme: Its earthy notes tie all the flavors together.
- Extra Virgin Olive Oil: Use good quality for richness and depth.
- Fresh Potato Gnocchi (Egg- and Dairy-Free): These little pillows soak up the sauce wonderfully.
- Small Lemon (Juice): Adds a lovely freshness that cuts through the creaminess.
- Fresh Basil Leaves: Stirred in at the end for a bright herbal finish.
- Coconut Cream (Full Fat): This is the secret to the deliciously creamy sauce.
- Chili Flakes (Optional): Great for garnish if you love a bit of heat like I do.
Variations
I love that this Creamy Roasted Tomato Gnocchi Recipe is a perfect canvas for you to make it your own—whether you want it a little spicier, or maybe a different creamy twist. Feel free to play around!
- Adding Mushrooms: I once roasted some sliced cremini mushrooms alongside the tomatoes, and it added a fantastic earthy depth that my partner especially enjoyed.
- Nut-Free Cream Option: If coconut cream isn’t your thing, try blending soaked cashews with a bit of water for a similar creamy texture.
- Herb Swap: If you’re out of thyme, rosemary or oregano work beautifully to change up the flavor profile.
- Spicy Kick: Double up on the cayenne or add a splash of hot sauce if you like your dinner with a punch.
How to Make Creamy Roasted Tomato Gnocchi Recipe
Step 1: Prep and Roast Those Tomatoes
Get your oven heating to 375ºF/190ºC while you prep the tomatoes by removing their stems. Peel the garlic cloves, slice shallots thinly, grate fresh ginger, and strip the thyme leaves off their stems. Toss all the veggies, spices, and olive oil together in an oven-proof skillet until everything’s beautifully coated. Roast for about 35 minutes until the tomatoes burst and caramelize — this roasting is where all the magic flavor builds.
Step 2: Cook the Gnocchi Just Right
Ten minutes before your tomatoes finish roasting, bring a pot of salted water to a boil. Add the fresh potato gnocchi and cook them just until they float to the surface—about 2-3 minutes. Be careful not to overcook, or they’ll turn mushy. Drain and set aside while your tomatoes finish roasting.
Step 3: Combine and Finish the Sauce
Remove the hot skillet from the oven with caution — it’ll be very warm! Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves, then gently toss everything together. You’ll see the sauce get creamy and lush as the basil wilts just slightly from the heat. Finish with chili flakes or extra cracked pepper if you want that little pop of spice.
Pro Tips for Making Creamy Roasted Tomato Gnocchi Recipe
- Even Roasting: I discovered that spreading the tomatoes evenly in the skillet helps them roast uniformly instead of steaming.
- Gnocchi Timing: Cook the gnocchi just until they float — overcooking can make them fall apart later in the sauce.
- Balancing Acidity: The lemon juice brightens the dish and cuts through the richness; a fresh squeeze right at the end is key.
- Avoid Watery Sauce: Make sure to drain the gnocchi well and don’t add extra liquid—roasting condenses the tomatoes perfectly, so the sauce is naturally thick.
How to Serve Creamy Roasted Tomato Gnocchi Recipe
Garnishes
I usually finish this dish with a sprinkle of chili flakes and freshly cracked black pepper—it adds a little bite that contrasts so nicely with the creamy sauce. Fresh basil leaves on top add that vibrant herbal aroma you just can’t beat.
Side Dishes
This gnocchi pairs wonderfully with a simple green salad dressed in lemon vinaigrette or some roasted vegetables like asparagus or broccoli. I’ve also served it alongside crusty garlic bread to soak up every bit of that creamy sauce.
Creative Ways to Present
For a special occasion, I like to serve this in shallow bowls topped with microgreens and a drizzle of good olive oil. Adding toasted pine nuts or vegan Parmesan on top also makes it feel fancy and adds great texture.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually keep beautifully for up to 3 days. The flavors meld even more overnight, which I love.
Freezing
While I haven’t frozen this dish often, I found that freezing gnocchi with creamy sauces can sometimes affect texture. If you do freeze it, try to consume it within a month and thaw gently in the fridge overnight.
Reheating
To reheat, gently warm it in a pan over low heat, stirring occasionally to prevent sticking. Adding a splash of plant-based milk or water helps loosen the sauce if it thickened in the fridge. I avoid microwaving because it can make the gnocchi a bit rubbery.
FAQs
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Can I use store-bought gnocchi for this recipe?
Absolutely! Just make sure the gnocchi is fresh and preferably egg- and dairy-free if you’re keeping the recipe vegan. Cooking times might vary slightly depending on the brand, but generally, you cook until they float to the surface.
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What can I substitute for coconut cream?
If you’re not a fan of coconut cream, you can substitute with cashew cream made by blending soaked cashews with water until smooth. Another option is a vegan heavy cream alternative from your grocery store.
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Can this recipe be made gluten-free?
Yes! Just make sure to pick gluten-free gnocchi, which are widely available at specialty stores or online. The rest of the recipe is naturally gluten-free.
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How spicy is this dish?
The heat is very mild from the small amount of cayenne and optional chili flakes. You can easily adjust the spice level up or down to suit your taste by increasing or skipping those ingredients.
Final Thoughts
This Creamy Roasted Tomato Gnocchi Recipe holds a special place in my heart because it’s such a perfect balance of simple ingredients coming together for a cozy, satisfying meal. Whenever I’m craving something comforting yet fresh, this is my go-to dish. I promise once you try it, you’ll keep coming back to its comforting, creamy goodness—so go ahead and give it a whirl, your taste buds will thank you!
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
This Creamy Roasted Tomato Gnocchi recipe is a vibrant, vegan, and easy-to-make dish featuring juicy roasted cherry and grape tomatoes combined with tender potato gnocchi, fragrant herbs, and a luscious coconut cream sauce. Perfect for a comforting weeknight meal, it balances smoky, spicy, and sweet flavors with fresh basil and a squeeze of lemon juice for brightness.
Ingredients
Vegetables and Herbs
- 18 oz (500 g) fresh grape and/or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 cloves garlic, peeled
- 4 sprigs fresh thyme, stems removed
- 1 cup (25 g) fresh basil leaves, loosely packed
- 1 small lemon, juice only (about 1-2 tablespoons)
Spices & Seasonings
- ¾ teaspoon coarse sea salt (adjust if using fine salt)
- ¼ teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, to taste)
- 1 ½ teaspoon coconut sugar or light brown sugar
- 1 teaspoon fresh ginger root, grated
Oils and Cream
- 3 tablespoons extra virgin olive oil
- 5 tablespoons full-fat coconut cream
Main Ingredient
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
Instructions
- Preheat the Oven: Set your oven to 375ºF (190ºC) to prepare for roasting the tomato mixture.
- Prepare Ingredients: Remove stems from tomatoes; peel garlic cloves; thinly slice shallots; grate fresh ginger; strip thyme leaves from stems (chop if dry); measure out spices and other ingredients.
- Combine in Skillet: In a cast iron skillet or other ovenproof dish, add tomatoes, shallots, garlic, salt, black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix thoroughly with a spatula or wooden spoon to evenly coat all the ingredients in olive oil and spices.
- Roast Tomatoes: Place the skillet on a wire rack in the middle-upper part of the preheated oven. Roast for 35 minutes until tomatoes are juicy and slightly caramelized.
- Cook Gnocchi: About 10 minutes before roasting finishes, bring a large pot of salted water to a boil. Add fresh gnocchi and cook for 2-3 minutes or until they float to the surface. Drain and set aside.
- Mix Gnocchi and Sauce: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the tomato mixture. Stir gently until combined and creamy.
- Serve: Optionally sprinkle chili flakes or more cracked pepper on top. Serve immediately in bowls to enjoy the dish warm and fresh.
Notes
- Use coarse sea salt for best flavor; adjust salt according to your preference and salt type.
- If you prefer less heat, reduce the cayenne pepper or omit altogether.
- Fresh gnocchi cooks quickly—watch closely so they don’t overcook and get mushy.
- The coconut cream adds richness while keeping the recipe vegan.
- For a nuttier flavor, try roasting tomatoes in a cast iron skillet which enhances caramelization.
- You can substitute fresh grape/cherry tomatoes with other small tomato varieties if needed.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 380
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
