If you’re in the mood for comfort food that feels fancy but is actually super easy to make, then you’re going to love my Creamy Roasted Tomato Gnocchi Recipe. This dish brings together sweet, caramelized roasted tomatoes with pillowy, tender gnocchi all coated in a dreamy, velvety coconut cream sauce that’s both vegan and bursting with fresh flavors. Trust me, the first time I tried this, I was hooked—and I’m excited to share all my tips so you can nail it on your very first go!
Why You’ll Love This Recipe
- Incredible Flavor Depth: Roasting the tomatoes with garlic, shallots, and spices brings out a rich, sweet, and smoky flavor you don’t get with raw sauce.
- Perfectly Creamy Without Dairy: Using coconut cream keeps it luxuriously creamy while keeping this recipe totally vegan and allergy-friendly.
- Quick and Simple: From prep to table in under an hour, it’s an easy weeknight winner no matter your cooking skill level.
- Versatile and Fresh: With fresh basil and a squeeze of lemon, the dish feels light and vibrant rather than heavy.
Ingredients You’ll Need
Each ingredient in this Creamy Roasted Tomato Gnocchi Recipe plays a key role—from juicy tomatoes bursting with sweetness to fragrant fresh herbs and warming spices. I always recommend using fresh tomatoes and herbs whenever you can to get those big flavors that canned can’t match.
- Fresh grape and/or cherry tomatoes: I love mixing grape and cherry tomatoes for balance in sweetness and acidity.
- Shallots: These add a subtle onion flavor that becomes sweet and mellow when roasted.
- Garlic cloves: Roasting garlic mellows the harsh bite and gives it a creamy texture—don’t skip it!
- Coarse sea salt and cracked black pepper: Adjust carefully here; seasoning builds the foundation of flavor.
- Smoked paprika: Adds a wonderful smoky warmth without heat.
- Cayenne pepper: Optional, but a little kick really wakes up the dish.
- Fresh ginger root: A small amount adds an unexpected zing and depth.
- Coconut sugar: Balances acidity with a subtle sweetness and helps with caramelization.
- Fresh thyme: Earthy and fragrant—fresh really makes a difference here.
- Extra virgin olive oil: Helps everything roast beautifully and adds fruity richness.
- Potato gnocchi: Use fresh, vegan gnocchi for the softest texture and easiest cooking.
- Lemon juice: Brightens the rich sauce with a refreshing tang.
- Fresh basil leaves: Adds herbal brightness and color at the end.
- Full fat coconut cream: Key to that luscious creamy texture without dairy.
- Chili flakes (optional): Perfect for garnish if you like a hint of heat.
Variations
One of the things I absolutely love about this Creamy Roasted Tomato Gnocchi Recipe is how easy it is to make your own. Feel free to swap or add ingredients to suit your tastes or dietary needs—it’s totally flexible!
- Add protein: I sometimes toss in cooked chickpeas or crispy tofu cubes for an extra boost of protein when serving.
- Use other fresh herbs: If you don’t have thyme or basil, try rosemary or oregano—fresh or dried—to change things up.
- Spice it up more: For those who love heat, I double up on the cayenne or add a dash of hot sauce right before serving.
- Substitute gnocchi: If gnocchi isn’t your thing, small pasta shapes like orecchiette or shell pasta also work beautifully.
How to Make Creamy Roasted Tomato Gnocchi Recipe
Step 1: Prep and Roast the Veggies
Start by preheating your oven to 375ºF (190ºC). While it warms up, prep everything: remove tomato stems, peel garlic cloves, thinly slice shallots, grate fresh ginger, and strip thyme leaves from their stems. In a cast iron skillet or oven-safe dish, combine the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Use a spatula to mix everything thoroughly so each ingredient is well coated. Pop the skillet into the oven and roast for about 35 minutes until everything is beautifully caramelized and aromatic. Keep an eye on it so the garlic doesn’t burn; the tomatoes should get soft and slightly blistered.
Step 2: Cook the Gnocchi
About 10 minutes before the veggies are done roasting, bring a large pot of salted water to a boil. Drop in the fresh vegan gnocchi; they will cook quickly—usually 2 to 3 minutes—once they float to the surface, they’re done. Drain well and set aside. Fresh gnocchi cooks faster than dried pasta, so don’t walk away or you’ll overcook them into mush.
Step 3: Combine and Finish
Once your roasted tomato mixture is out of the oven (be careful, the skillet will be hot!), add the cooked gnocchi directly into the pan along with the coconut cream, fresh lemon juice, and basil leaves. Stir gently to combine everything into a luscious sauce that clings to each pillowy gnocchi. I like to finish with a sprinkle of chili flakes for just a touch of heat and more cracked pepper for balance. Serve right away while it’s warm and creamy—delicious!
Pro Tips for Making Creamy Roasted Tomato Gnocchi Recipe
- Don’t Skip Fresh Ingredients: The fresh basil and lemon juice add brightness that elevates the entire dish—frozen or dried just won’t cut it.
- Gently Toss the Gnocchi: Gnocchi can break easily; stir carefully using a silicone spatula to keep them intact and fluffy.
- Adjust Spice Levels Slowly: Especially with cayenne and chili flakes—add a little, taste, then add more if you want more heat.
- Roasting Time Matters: If your tomatoes aren’t roasting evenly, give the pan a quick stir halfway through to get a more consistent caramelization.
How to Serve Creamy Roasted Tomato Gnocchi Recipe
Garnishes
I always finish this dish with a scattering of torn fresh basil for that signature herbaceous punch and a light sprinkle of chili flakes for a little warmth. Occasionally you’ll catch me adding toasted pine nuts or a drizzle of high-quality olive oil for a subtle crunch and extra richness.
Side Dishes
This creamy gnocchi pairs beautifully with crisp green salads dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or Brussels sprouts. For extra indulgence, garlic bread or a crusty baguette on the side is unbeatable for mopping up every last bit of sauce.
Creative Ways to Present
For dinner parties or special occasions, I love serving the gnocchi in shallow bowls with an artistic swirl of extra coconut cream and a few whole, roasted cherry tomatoes on top. Adding edible flower petals or microgreens makes for a stunning plate that looks just as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge where they keep well for up to 3 days. The sauce can thicken, so before reheating, I like to add a splash of water or extra coconut cream to loosen it up again.
Freezing
This recipe freezes okay if you want to make a big batch, but I recommend freezing the roasted tomato base and cooked gnocchi separately for best texture. Avoid freezing after combining with coconut cream as it can separate upon thawing.
Reheating
Reheat gently on the stovetop in a skillet over low heat, stirring often and adding a little liquid if needed. Microwaving works too, but I find stovetop reheating keeps the texture velvety and avoids dryness.
FAQs
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Can I use canned tomatoes instead of fresh for this Creamy Roasted Tomato Gnocchi Recipe?
While fresh tomatoes provide the best sweetness and texture, you can substitute with high-quality canned cherry or grape tomatoes in a pinch. Just drain them well before roasting and reduce the added coconut sugar slightly, since canned tomatoes may be more acidic.
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Is this Creamy Roasted Tomato Gnocchi Recipe gluten-free?
If you use gluten-free potato gnocchi, then yes! Just double-check your gnocchi packaging to ensure it’s free from gluten-containing ingredients.
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Can I make this recipe oil-free?
You could reduce or omit the olive oil, but keep in mind it plays a role in roasting the veggies and building flavor. You might try substituting with a bit of vegetable broth or water and roast on a lower temperature, but the taste and texture will be different.
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Can I prepare parts of this recipe ahead of time?
Absolutely! Roast the tomato and shallot mixture a day ahead and store it in the fridge. When ready to serve, just cook the gnocchi fresh and combine everything with the coconut cream and fresh herbs for maximum freshness.
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What’s the best way to reheat leftover Creamy Roasted Tomato Gnocchi?
Reheat gently in a pan on low heat with a splash of water or coconut cream, stirring frequently to prevent sticking and maintain creaminess. Avoid high heat to keep the gnocchi from becoming gummy.
Final Thoughts
This Creamy Roasted Tomato Gnocchi Recipe holds a special place in my kitchen rotation because it feels so sophisticated but comes together with minimal effort. Every time I make it, my family goes crazy for the balance of flavors and textures—the caramelized-roasted tomatoes, the bright fresh herbs, and that dreamy coconut cream sauce. If you’re looking for a comforting yet fresh vegan dish that’s sure to impress, this recipe is exactly what you need. I can’t wait for you to try it and make it your own!
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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 is a delicious and easy-to-make vegan dish featuring roasted grape and cherry tomatoes, fresh herbs, and dairy-free potato gnocchi. The roasted tomatoes combined with shallots, garlic, smoked paprika, and a touch of coconut cream create a rich and flavorful sauce, perfectly complemented by fresh basil and a hint of lemon juice for brightness. Ideal for a cozy dinner, this recipe is both comforting and healthy.
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 or to taste
- 1 small lemon, juice (about 1-2 tablespoons)
Spices and 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
- 5 tablespoons full fat coconut cream
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for roasting the tomato mixture.
- Prepare Ingredients: Remove stems from the tomatoes, peel the garlic cloves, peel and thinly slice the shallots, grate the fresh ginger, and remove the thyme stems. If the thyme is dry, chop it finely to release more flavor.
- Combine and Season: In a cast iron skillet or other oven-proof dish, add tomatoes, shallots, garlic, sea salt, cracked 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 with oil and spices.
- Roast Vegetables: Place the skillet on a wire rack in the oven slightly above the middle level. Roast for 35 minutes until the tomatoes have softened and released their juices.
- Cook Gnocchi: Approximately 10 minutes before the tomatoes finish roasting, bring a large pot of salted water to a boil. Add the fresh potato gnocchi and cook until they rise to the surface, about 2-3 minutes. Drain well and set aside.
- Combine Gnocchi and Sauce: Carefully remove the skillet from the oven (it will be very hot). Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the skillet. Stir gently to combine all ingredients and coat the gnocchi with the creamy roasted tomato sauce.
- Serve and Garnish: Transfer to serving bowls, garnish with chili flakes or extra cracked pepper if desired, and serve immediately. Enjoy your creamy, vegan roasted tomato gnocchi!
Notes
- Use coarse sea salt for best flavor; if using fine salt, reduce quantity and adjust to taste.
- Fresh thyme adds the best aroma, but dried thyme can be used if fresh is unavailable—chop finely.
- Adjust cayenne pepper and chili flakes based on your preferred spice level.
- For extra creaminess, add a little more coconut cream or olive oil if desired.
- Step-by-step photos and additional tips are available in the full blog post linked with the recipe.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
