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
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 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
