Easy & Delicious Vegan Mini Quiches (w/ Tofu, Spinach, and Pistachios)

The pot lid rattles and you know dinner is almost ready.

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You notice that lovely sound, that quick shake that means the pressure19s built up just right. You sense the steam scent sneaking out, all garlicky and smoky, getting your mouth watering for what's inside.

And man, when you open that sealing ring, the warmth hits ya first, then the rich tomato aroma. The roasted tomatoes and spices come together like a warm hug. It19s comfort food but way faster than you think.

What Makes Pressure Cooking Win Every Round

• It gets that broth depth in a snap, bringing out all those tomato flavors better than slow cooking.
• You don19t gotta babysit the pot so much, perfect for busy days.
• Uses less energy since it cooks faster.
• Lock in nutrients and freshness with the sealed steam environment.
• Perfect for tender gnocchi without turning mushy if you don19t overcook.
• Easy cleanup 'cause everything19s done in one pot.
• Quick release lets you stop the cooking exactly when you want, saving texture and taste.

Your Simple Ingredient Checklist

• 18 oz fresh grape and/or cherry tomatoes, stems removed 12 they roast beautifully and turn super sweet.
• 2 medium shallots thinly sliced 12 they add depth without overpowering.
• 10 cloves garlic peeled 12 you definitely want this garlic punch.
• 3 teaspoon coarse sea salt 12 just the right amount to bring out flavors.
• 4 teaspoon cracked black pepper 12 adds a mellow bite.
• teaspoon smoked paprika 12 gotta have that smoky vibe layering the sauce.
• 4 teaspoon cayenne pepper 12 for a little kick, but you can ease up if you prefer mild.
• 1 teaspoon fresh ginger root grated 12 adds a subtle zing, works real good with tomatoes.
• 1 teaspoon coconut sugar or light brown sugar 12 to balance the acidity with some sweet.
• 4 sprigs fresh thyme, stems removed 12 fresh herbs make a difference here.
• 3 tablespoons extra virgin olive oil 12 for roasting and bringing everything together.
• 18 oz fresh potato gnocchi, egg- and dairy-free 12 tender little pillows of goodness.
• 1 small lemon, juice only 12 fresh brightness that wakes up the sauce.
• 1 cup fresh basil leaves, loosely packed 12 fresh and fragrant, added right before serving.
• 5 tablespoons full fat coconut cream 12 for that creamy finish without dairy.
• Pinch of chili flakes to garnish (optional) 12 if you want extra heat.

The Exact Process From Start to Finish

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• Preheat your oven to 400F (200C). Toss your tomatoes, shallots, and garlic on a baking sheet. Drizzle with olive oil and sprinkle your salt, pepper, smoked paprika, cayenne, ginger, coconut sugar, and thyme on top. Toss it all good so each bite19s packed with flavor.
• Roast in the oven for about 25-30 minutes until the tomatoes are nice and blistered with light caramelizing. You19ll smell that roasted sweetness filling your kitchen.
• Once roasted, scoop the veggies into a blender or food processor. Blend until it19s perfectly smooth and creamy. Don19t skimp on blending, you want it silky.
• While that19s going, cook the gnocchi separately according to package directions. Drain them and keep '1em warm.
• Now pour your roasted tomato sauce into a big skillet on medium heat. Add your cooked gnocchi, stirring gently so every piece gets coated. Let it cook 2-3 more minutes so the gnocchi soaks up those flavors.
• Finish it off with a good squeeze of lemon juice and stir in fresh basil leaves and coconut cream. This adds that creaminess and fresh zing you19ll love.
• Serve immediately, maybe sprinkle with chili flakes if you19re feeling bold or fresh herbs. This one19s a hit y19all, trust me.

Valve Hacks You Need to Know

• Pay attention to steam cues from the vent. When the pressure cooker starts hissing lightly, that19s your pile of flavor locked in.
• Use natural release for about 10 minutes on this one. It keeps the gnocchi tender without getting mushy.
• The sealing ring can trap flavors and aromas so give it a quick clean after cooking to keep it fresh for next time.
• Quick release is great if you19re in a hurry but watch your texture closely so you don19t overcook the gnocchi.

The Flavor Experience Waiting for You

First thing you notice is the rich roasted tomato warmth with hints of garlic and sweet caramel. It19s like a cozy fire on a chilly evening.

The smoked paprika and cayenne weave in this gentle smoky-spicy vibe that isn19t overpowering but keeps you interested with every bite.

The coconut cream brings a luscious silkiness that smooths it all out, making it feel indulgent but still light on your stomach.

And the fresh basil and lemon juice? They cut through the richness giving a little pop of bright freshness that balances the whole dish perfectly.

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Making It Last All Week Long

• Store leftovers in an airtight container in the fridge. It keeps well for about 3-4 days. Just reheat gently on the stove or microwave to keep that creamy texture.
• If you want a quick lunch, portion it out in small containers so you can grab-and-go during your busy days.
• Freezing is okay but gotta say it changes the texture a bit. If you freeze, thaw in the fridge overnight and reheat slowly on the stove to help the sauce loosen up.
• For best flavor, add fresh basil or lemon juice again when you reheat. It freshens things up like it just came off the stove.

What People Always Ask Me

• Q How do I avoid mushy gnocchi in the pressure cooker?
  A Cook 1em outside the pot first or just add them after the sauce is blended. That way you can control their texture better.
• Q Can I use canned tomatoes instead?
  A Sure you can, but fresh tastes brighter. If canned, drain and roast them to get some caramelizing going.
• Q What if I don19t have coconut cream?
  A You can swap with coconut milk but add less and simmer a bit longer to thicken. Or use a dairy-free cream alternative.
• Q Is it okay to adjust spices?
  A Absolutely! Tweak the cayenne or paprika to fit your heat level and taste buds.
• Q Can I make this vegan and dairy-free?
  A Yep, this recipe19s already egg- and dairy-free with the coconut cream. Perfect for y19all avoiding dairy.
• Q What19s the best way to cook the gnocchi?
  A Boil '1em according to package, drain, and toss straight into the sauce. Easy and works real good.

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Creamy Roasted Tomato Gnocchi

This creamy roasted tomato gnocchi is a comforting, flavor-packed vegan dish made in under an hour. Roasted tomatoes, garlic, herbs, and coconut cream come together into a luscious sauce coating tender gnocchi. Perfect for cozy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 421 kcal

Equipment

• 1 Cast Iron Skillet 10.25 inch
• 1 Lemon Juicer
• 1 Grater OXO brand

Ingredients

  

Main ingredients

• 18 oz fresh grape and/or cherry tomatoes stems removed
• 2 medium shallots thinly sliced
• 10 cloves garlic peeled
• 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 teaspoon fresh ginger root grated
• 1 ½ teaspoon coconut sugar or (light) brown sugar
• 4 sprigs fresh thyme stems removed
• 3 tablespoons extra virgin olive oil
• 18 oz fresh potato gnocchi egg- and dairy-free
• 1 small lemon juice only
• 1 cup fresh basil leaves loosely packed
• 5 tablespoons full fat coconut cream
• 1 pinch chili flakes to garnish (optional)

Instructions

 

Instructions

• Preheat your oven to 400°F (200°C). Toss the tomatoes, shallots, and garlic on a baking sheet with olive oil, salt, pepper, smoked paprika, cayenne, ginger, coconut sugar, and thyme. Mix well to coat.
• Roast for 25-30 minutes until the tomatoes are blistered and lightly caramelized.
• Transfer the roasted veggies to a blender and blend until smooth and creamy.
• Cook the gnocchi separately according to the package instructions, drain, and keep warm.
• Pour the tomato sauce into a skillet over medium heat, add the gnocchi and stir gently to coat.
• Add lemon juice, basil leaves, and coconut cream, stirring to combine.
• Serve immediately, garnished with chili flakes or more fresh herbs if desired.

Notes

Leftovers store well in the fridge for 3-4 days. Reheat gently. For best results, add fresh basil or lemon juice when reheating. Freezing affects texture, so thaw slowly and reheat carefully if freezing.