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
Scale
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
