Description
This creamy roasted tomato gnocchi recipe is a vibrant, vegan, and easy-to-make dish featuring oven-roasted cherry tomatoes, fragrant herbs, and dairy-free coconut cream, paired with tender potato gnocchi. Roasting the tomatoes enhances their natural sweetness and creates a deliciously rich sauce that’s perfectly balanced with fresh basil and a hint of lemon juice. Ideal for a simple yet impressive weeknight meal, this dish combines comforting textures with bright, flavorful ingredients.
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 or to taste, stems removed
- 1 cup (25 g) fresh basil leaves, loosely packed or to taste
- 1 teaspoon fresh ginger root, grated
- 1 small lemon, juiced (about 1-2 tablespoons)
Spices & Seasonings
- ¾ teaspoon coarse sea salt or to taste (use less if using fine salt)
- 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 to garnish, optional
Other Ingredients
- 3 tablespoons extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
- 5 tablespoons full-fat coconut cream
Instructions
- Preheat Oven: Set your oven to 375ºF (190ºC) to prepare for roasting the vegetables.
- Prepare Ingredients: Remove stems from tomatoes, peel the garlic cloves, thinly slice the shallots, grate the ginger, and strip the thyme leaves from their stems. Chop thyme further if dry.
- Combine in Skillet: In a cast iron skillet or any oven-proof dish, add the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix thoroughly with a spatula or wooden spoon until everything is evenly coated with olive oil and spices.
- Roast: Place the skillet in the oven on a wire rack positioned slightly above the middle of the oven. Roast for 35 minutes to develop a rich, caramelized flavor in the tomatoes and vegetables.
- Cook Gnocchi: About 10 minutes before the tomatoes finish roasting, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook until they float to the surface, approximately 2-3 minutes, or follow package instructions. Drain and set aside.
- Combine and Finish: Carefully remove the skillet from the oven (it will be hot). Add the cooked gnocchi, coconut cream, fresh lemon juice, and basil leaves to the roasted tomato mixture. Stir gently to combine all ingredients into a creamy, flavorful sauce.
- Serve: Add optional garnishes like chili flakes or extra cracked pepper if desired. Serve hot immediately in bowls and enjoy the comforting vegan meal.
Notes
- For step-by-step photos, tips, and ingredient substitutions, refer to the full blog post of this recipe.
- If you prefer less spice, adjust cayenne pepper and chili flakes accordingly.
- Using a cast iron skillet enhances roasting but any oven-proof dish will work.
- Fresh gnocchi cooks quickly; avoid overcooking to keep it tender.
- You can substitute coconut cream with other plant-based cream alternatives if preferred.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
