If you’re looking for a comforting, luscious dish that’s both vegan and surprisingly simple, you’re in for a treat! This Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe combines the sweet intensity of roasted tomatoes with pillowy gnocchi and a velvety coconut cream sauce. It’s one of those dishes that feels indulgent yet nourishing, perfect for a cozy weeknight dinner or entertaining friends with something special yet fuss-free.
Why You’ll Love This Recipe
- Completely Plant-Based: This recipe is vegan from start to finish, proving that rich, creamy dishes don’t need dairy or eggs.
- Bursting with Flavor: Roasting the tomatoes and garlic brings out an incredible depth of sweetness and complexity.
- Quick and Easy: With minimal prep and mostly hands-off oven time, this dish fits perfectly into any busy schedule.
- Versatile and Comforting: Perfect for a cozy night in but elegant enough to wow guests.
Ingredients You’ll Need
The magic of this Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe lies in its simple yet essential ingredients. Each one adds a layer of flavor, texture, or color – from juicy tomatoes to fragrant thyme and the richness of coconut cream. Grab fresh gnocchi and let the oven do a lot of the work!
- Fresh Grape and/or Cherry Tomatoes: These small tomatoes roast beautifully, concentrating their natural sweetness.
- Shallots: Thinly sliced for gentle onion flavor that mellows with roasting.
- Garlic Cloves: Whole cloves soften and sweeten during roasting, adding depth to the sauce.
- Coarse Sea Salt & Cracked Black Pepper: Seasoning fundamentals to balance flavors perfectly.
- Smoked Paprika & Cayenne Pepper: Add warmth and a subtle smoky kick that wakes up the dish.
- Fresh Ginger Root: Adds a bright, slightly spicy note for complexity.
- Coconut Sugar: A touch of sweetness to complement the roasted tomatoes.
- Fresh Thyme: Herbal aromatics that shine when roasted.
- Extra Virgin Olive Oil: Helps everything roast beautifully while boosting richness.
- Fresh Potato Gnocchi (egg- and dairy-free): The soft, chewy base that soaks up the creamy sauce.
- Lemon Juice: Adds brightness and balances the creamy richness.
- Fresh Basil Leaves: Herbal freshness sprinkled in right at the end.
- Coconut Cream (full fat): Creates that dreamy, creamy texture without dairy.
- Chili Flakes: Optional garnish for a little heat and visual appeal.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe is a breeze to customize! Whether you want to adjust for dietary preferences, swap ingredients, or just put your own spin on it, the possibilities are endless without losing any of the comforting essence.
- Use Different Herbs: Try rosemary or oregano instead of thyme for a new herbal twist.
- Spice It Up or Down: Adjust cayenne and chili flakes to suit your heat preference, or omit for a milder dish.
- Swap the Gnocchi: Try gluten-free gnocchi or even homemade versions for a different texture.
- Add Vegetables: Toss in spinach or roasted mushrooms for added nutrition and color.
How to Make Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
Step 1: Prep and Roast the Tomatoes
First, get your oven warming up to 375ºF (190ºC) and prepare your ingredients. Remove the stems from the tomatoes, peel garlic cloves, thinly slice the shallots, grate the fresh ginger, and pluck the thyme leaves from their stems. In an oven-proof skillet, toss all the veggies with olive oil, salt, pepper, smoked paprika, cayenne, coconut sugar, and thyme until the tomatoes and shallots are luxuriously coated. Pop the skillet into the oven to roast for 35 minutes, letting the heat build intense, sweet flavors.
Step 2: Cook the Gnocchi
While the tomatoes roast, bring a pot of salted water to a boil. When it’s ready, gently drop in the fresh potato gnocchi. They’ll float to the top once perfectly cooked, which usually takes about 2 to 3 minutes. Drain them and set aside so they’re ready to meet the roasted tomato sauce.
Step 3: Combine and Add the Creamy Finish
Carefully remove the hot skillet from the oven—watch out, it’s sizzling! Add the cooked gnocchi right into the luscious roasted tomato mixture. Stir in the coconut cream, fresh lemon juice, and torn basil leaves, folding everything together until the gnocchi are drenched in that creamy, tangy, herb-packed sauce. This is the moment where the dish truly comes alive.
Step 4: Garnish and Serve
Finish with a pinch of chili flakes or a crack of fresh black pepper if you like a little extra kick. Serve immediately in warm bowls, feeling proud of creating something so comforting yet elegant in under an hour!
Pro Tips for Making Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
- Choose the Ripest Tomatoes: Juicier tomatoes roast into a naturally sweet sauce that needs less added sugar.
- Don’t Skip the Lemon Juice: The acidity brightens the creamy sauce and balances the richness beautifully.
- Use an Oven-Proof Skillet: It makes roasting and mixing easy—no extra pans required, and flavors meld better.
- Cook Gnocchi Just Right: Overcooked gnocchi can get mushy; watch for when they float and drain immediately.
How to Serve Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
Garnishes
A sprinkle of freshly torn basil or parsley leaves adds fresh color and aroma on top. Optional chili flakes bring a subtle heat, while a grating of lemon zest can lift the dish with a citrusy zing. Toasted pine nuts or a few cracked black peppercorns also provide an elegant finishing touch that enhances texture and flavor.
Side Dishes
Pair this creamy gnocchi with a crisp green salad tossed in a light vinaigrette to cut through the richness. Roasted or steamed seasonal veggies like asparagus or green beans add lovely freshness and crunch. If you want to keep it light but satisfying, garlic bread made with crusty vegan baguette is a comforting side that soaks up every last bit of sauce.
Creative Ways to Present
Serve this recipe in deep pasta bowls for cozy family-style dinners or plate it elegantly on a white dish, garnished with a basil sprig and chili flakes for a pop of color. For a fun twist, spoon the creamy gnocchi atop crispy baked polenta rounds or roasted portobello mushrooms for added texture and presentation wow-factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s so good you might not!), store them in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making the dish even better the next day.
Freezing
This creamy gnocchi dish doesn’t freeze as well once combined because of the coconut cream, which may separate upon thawing. If you want to freeze, freeze the roasted tomatoes separately and cook gnocchi fresh when ready to eat.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. You may want to add a splash of plant milk or water to loosen the sauce. Avoid microwaving as it can cause the coconut cream to separate.
FAQs
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Can I use store-bought gnocchi for this recipe?
Absolutely! Just make sure to choose egg- and dairy-free gnocchi if you want to keep the recipe fully vegan. Fresh gnocchi cooks quickly and has a tender texture that works perfectly with the creamy roasted tomato sauce.
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What if I don’t have coconut cream? Can I substitute something else?
If you don’t have coconut cream, you can try full-fat canned coconut milk but simmer it longer to thicken. Alternatively, blended cashews soaked in water can make a creamy vegan sauce, though the flavor will be slightly different.
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Is it possible to make this recipe gluten-free?
Yes! Just swap regular gnocchi with gluten-free gnocchi options available at many grocery stores to make this delicious dish gluten-free without sacrificing any of the creamy comfort.
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Can I prepare the roasted tomato base ahead of time?
You can roast the tomato mixture a day ahead and refrigerate it. When you’re ready to serve, quickly reheat the base, cook fresh gnocchi, then combine everything for that fresh-from-the-oven taste and texture.
Final Thoughts
There’s something deeply satisfying about this Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe — it’s hearty, bursting with flavor, and utterly comforting without any dairy or eggs. Give it a try for your next meal, and you might just discover a new favorite that captures warmth and ease in every bite. Happy cooking!
PrintCreamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
This Creamy Roasted Tomato Gnocchi is a delightful vegan and easy-to-make dish featuring roasted grape and cherry tomatoes, aromatic shallots, garlic, and warming spices. The roasted vegetables are combined with tender, egg- and dairy-free potato gnocchi, coconut cream, fresh basil, and a squeeze of lemon juice for a luscious, comforting meal that’s perfect for any night of the week.
- 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
Ingredients
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
Spices & Seasonings
- 3/4 teaspoon coarse sea salt (or to taste)
- 1/4 teaspoon cracked black pepper (or to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon fresh ginger root, grated
- 1 1/2 teaspoon coconut sugar (or light brown sugar)
Other Ingredients
- 3 tablespoons extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi (egg- and dairy-free)
- 1 small lemon, juiced (yields about 1-2 tablespoons)
- 5 tablespoons full fat coconut cream
- 1 pinch chili flakes (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 375ºF (190ºC) to prepare it for roasting the tomatoes and aromatics.
- Prepare vegetables and herbs: Remove stems from the tomatoes, peel the garlic cloves, peel and thinly slice the shallots, grate the fresh ginger, and remove stems from the thyme, chopping the thyme if it seems dry.
- Combine ingredients in skillet: Place tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil into a cast iron skillet or oven-proof dish. Stir thoroughly with a spatula or wooden spoon to coat everything evenly with olive oil and mix the spices well.
- Roast the mixture: Place the skillet on a wire rack in the middle upper section of the oven and roast for 35 minutes until the tomatoes are soft and caramelized.
- Cook the gnocchi: Approximately 10 minutes before the roasting finishes, bring a pot of salted water to a boil. Add the fresh potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- Combine gnocchi with roasted vegetables: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, fresh lemon juice, and basil leaves to the skillet. Mix everything gently but thoroughly to combine all the flavors.
- Serve and garnish: Add a pinch of chili flakes or extra cracked black pepper if desired. Serve immediately in bowls while warm and enjoy your creamy roasted tomato gnocchi.
Notes
- Use coarse sea salt for better flavor control; adjust if using fine salt.
- If fresh gnocchi is unavailable, frozen gnocchi may be used but adjust cooking time accordingly.
- The dish is fully vegan and dairy-free, making it suitable for plant-based diets.
- For a spicier version, increase cayenne pepper and chili flakes to taste.
- If you don’t have a cast iron skillet, any oven-safe baking dish will work for roasting.
- Make sure to mix well after adding coconut cream and lemon juice to ensure creamy consistency.
