Description
This Creamy Roasted Tomato Gnocchi is a vibrant, vegan, and easy-to-make dish featuring roasted grape and cherry tomatoes with fragrant herbs and spices, combined with tender potato gnocchi. The sauce is enriched with coconut cream and fresh basil, offering a luscious, dairy-free alternative perfect for a comforting meal.
Ingredients
Scale
Vegetables & 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 or to taste
Spices & 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 teaspoon fresh ginger root, grated
- 1 pinch chili flakes (optional, for 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 (approx. 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 vegetables and herbs: Remove stems from the tomatoes, peel garlic cloves, peel and thinly slice shallots, grate the ginger, and remove thyme stems. If thyme is dry, chop it finely.
- Combine ingredients in skillet: In a cast iron skillet or an oven-proof dish, add tomatoes, shallots, garlic, coarse sea salt, black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix thoroughly with a spatula or wooden spoon to coat everything evenly.
- Roast the vegetable mixture: Place the skillet on a wire rack slightly above the middle of the oven and roast for 35 minutes, allowing the flavors to concentrate and tomatoes to caramelize.
- Cook the gnocchi: About 10 minutes before the tomatoes finish roasting, bring a pot of salted water to a boil. Add the fresh potato gnocchi, cooking them until they float to the surface (approximately 2-3 minutes). Drain and set aside.
- Combine gnocchi with roasted sauce: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, fresh lemon juice, and fresh basil leaves into the skillet. Gently mix everything to combine the creamy sauce with the gnocchi.
- Serve and garnish: Optionally sprinkle with chili flakes or extra cracked black pepper. Serve immediately in bowls and enjoy this creamy, flavorful vegan gnocchi dish.
Notes
- Use coarse sea salt for better texture and flavor control; if using fine salt, reduce the initial amount and adjust to taste.
- Fresh thyme can be replaced with dried thyme, but finely chop if dry to release more flavor.
- Roasting the tomatoes intensifies their natural sweetness and gives depth to the sauce.
- This recipe uses fresh potato gnocchi that is both egg- and dairy-free to keep the dish vegan.
- For an extra kick, add chili flakes or a dash of cayenne pepper when serving.
- Step-by-step photos and substitutions can be found in the detailed blog post linked with the recipe.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
