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.
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.