Creamy Roasted Tomato Gnocchi Recipe

If you’re craving something rich, comforting, and just a little fancy that comes together effortlessly, I have to share this **Creamy Roasted Tomato Gnocchi Recipe** with you. It’s one of those dishes that feels indulgent but is surprisingly easy to make — full of roasted, caramelized tomatoes and velvety coconut cream that wraps around pillowy potato gnocchi perfectly. Trust me, once you try this, it’s going to become your go-to for cozy dinners or impressing friends without breaking a sweat.

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Ingredients You’ll Need

Each ingredient in this Creamy Roasted Tomato Gnocchi Recipe plays a vital role in balancing vibrant, smoky, sweet, and savory notes. I find using fresh cherry or grape tomatoes makes all the difference — their natural sweetness gets intensified while roasting. And don’t skip the fresh basil; it adds a bright, herbal contrast to the creamy sauce.

• Fresh grape and/or cherry tomatoes: Choose ripe but firm tomatoes for the best roasting results.
• Shallots: These bring a subtle sweetness and soften beautifully in the oven without overpowering.
• Garlic cloves: Roasting mellows their sharpness and adds a wonderful depth of flavor.
• Coarse sea salt: Helps to draw out moisture and enhances all the flavors during roasting.
• Cracked black pepper: Freshly cracked brings a nice peppery kick that’s essential here.
• Smoked paprika: Adds smoky warmth that’s so comforting in this dish.
• Cayenne pepper: For a gentle heat — feel free to adjust based on your spice tolerance.
• Fresh ginger root: A bit unexpected but I love how it lifts the whole sauce with brightness.
• Coconut sugar or brown sugar: Balances out the acidity of the tomatoes beautifully.
• Fresh thyme sprigs: Earthy and aromatic, their flavor infuses during roasting.
• Extra virgin olive oil: Quality matters here for richness and mouthfeel.
• Fresh potato gnocchi: Look for vegan, egg- and dairy-free versions — they cook quickly and soak up the sauce wonderfully.
• Lemon juice: Adds the perfect subtle zing that brightens the creamy sauce.
• Fresh basil leaves: Tossed in at the end for that fresh herbal pop.
• Coconut cream (full fat): The secret behind the ultra-creamy texture without dairy.
• Chili flakes (optional): For garnish if you want an extra kick.

Variations

I love how versatile this Creamy Roasted Tomato Gnocchi Recipe is — it’s a great base to tweak depending on what you have on hand or your dietary preferences. Don’t hesitate to make it your own.

• Add roasted red peppers: I once tossed in roasted red peppers for an extra layer of smoky sweetness — so good!
• Use fresh spinach or kale: Stir in some greens at the end for a boost of color and nutrients.
• Mushroom upgrade: If you want to add some umami, sauté sliced mushrooms to toss in with the gnocchi.
• Make it spicier: Amp up the cayenne or add a dash of hot sauce to suit your heat cravings.
• Nut-free option: Coconut cream makes this recipe naturally nut-free, great if you have allergies.

How to Make Creamy Roasted Tomato Gnocchi Recipe

Step 1: Get Your Oven and Ingredients Ready

Preheat your oven to 375ºF (190ºC). While it warms up, prep your veggies: remove the tomato stems, peel the garlic, thinly slice the shallots, grate the ginger, and take the thyme leaves off their stems. I like to chop the thyme a bit if it’s on the dry side so the flavor spreads evenly.

Step 2: Toss Everything into Your Skillet

Grab a cast iron skillet or any oven-proof dish you have. Add the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, grated ginger, thyme, and olive oil. Mix everything well with a wooden spoon or spatula until the tomatoes and shallots are nicely coated. This is where all those spices start doing their magic!

Step 3: Roast to Perfection

Pop the skillet into the oven, ideally positioned on a rack slightly above the middle so the heat circulates well. Roast everything for about 35 minutes until the tomatoes burst and caramelize, and the garlic softens. You’ll know it’s ready when your kitchen smells like a slice of heaven.

Step 4: Cook the Gnocchi

About 10 minutes before the tomatoes finish roasting, bring a large pot of salted water to a boil. Add your fresh gnocchi and cook according to package instructions — they usually just need 2-3 minutes, or until they float to the surface. Drain and set aside. This timing ensures everything comes together hot and fresh.

Step 5: Bring It All Together

Carefully remove the hot skillet from the oven (don’t forget the mitts!). Add in the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves. Gently stir everything to combine, coating the gnocchi with all those luscious roasted flavors and creamy sauce. If you love a bit of heat, sprinkle some chili flakes or extra cracked pepper on top.

Serve immediately in warm bowls, grab a fork, and dive right in.

How to Serve Creamy Roasted Tomato Gnocchi Recipe

Garnishes

I always top this dish with fresh basil leaves for that bright herbal note, a pinch of chili flakes if I’m feeling adventurous, plus a little extra cracked black pepper. Sometimes I add a sprinkle of toasted pine nuts for a surprise crunch that really makes the texture sing.

Side Dishes

This Creamy Roasted Tomato Gnocchi pairs beautifully with a crisp green salad or some garlic sautéed greens like spinach or kale to brighten up the meal. For a heartier dinner, roasted or grilled vegetables on the side are always a winner. I love serving it with a simple mixed leaf salad dressed with lemon and olive oil.

Creative Ways to Present

For a special occasion, I like to serve this in individual shallow bowls garnished with a sprig of thyme and a drizzle of extra virgin olive oil — it looks so inviting and feels thoughtfully plated with very little fuss. You could also try layering it with crispy breadcrumbs and baking it briefly for a crunchy topping twist.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Roasted Tomato Gnocchi keeps well in an airtight container in the fridge for up to 3 days. If you’re anything like me, it often tastes just as good the next day once the flavors have had time to meld even more.

Freezing

I’ve frozen this gnocchi dish a couple of times with decent results — just make sure to cool it completely and store in a freezer-safe container. When thawed, the creaminess may separate a bit but giving it a good stir while reheating brings it back together nicely.

Reheating

Reheat gently on the stovetop over low-medium heat. Add a splash of water, plant-based milk, or vegetable broth as needed to loosen the sauce without drying it out. Stir frequently so you don’t lose that creamy texture.

FAQs

Final Thoughts

I absolutely love how this Creamy Roasted Tomato Gnocchi Recipe can turn simple pantry staples into something that tastes so cozy and special. When I first tried roasting tomatoes for gnocchi, I was amazed at how it deepened the flavor and created such a smooth, luscious sauce without any dairy. It’s one of those recipes I come back to again and again because it’s comforting, easy, and always earns compliments. I can’t wait for you to try it and make it your own — it’s like a warm hug on a plate, perfect any night of the week.

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