Creamy 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
Units
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
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.
