Creamy Roasted Tomato Gnocchi Recipe

If you’re on the hunt for a delicious, comforting dish that feels fancy but is actually super simple, then you absolutely have to try my Creamy Roasted Tomato Gnocchi Recipe. I love this recipe because it combines those sweet, caramelized roasted tomatoes with pillowy potato gnocchi all coated in a luscious, vegan coconut cream sauce. It’s a total game changer for a weeknight dinner or even when you want to impress without sweating it in the kitchen. Trust me, once you try this, you’ll be making it again and again!

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Ingredients You’ll Need

All these ingredients come together beautifully, and you’ll find that each one adds its own special touch, whether it’s the sweetness of cherry tomatoes or the subtle smoky kick from paprika. Whenever possible, I recommend grabbing fresh, ripe tomatoes and fresh herbs to elevate the flavors even more.

• Cherry or Grape Tomatoes: Their small size makes them perfect for roasting and brings out incredible sweetness.
• Shallots: More delicate than onions, they add gentle savory layers when roasted.
• Garlic Cloves: Whole cloves soften beautifully in the oven, turning mild and buttery.
• Sea Salt: I prefer coarse for seasoning, but fine salt works—just add carefully to avoid oversalting.
• Black Pepper: Freshly cracked gives you the best aroma and bite.
• Smoked Paprika: Adds a subtle smoky depth that’s a personal favorite in this dish.
• Cayenne Pepper: Optional but a pinch gives just the right amount of warmth without heat overload.
• Fresh Ginger Root: Grated for a surprising zing that complements the tomatoes perfectly.
• Coconut Sugar: Balances acidity with a mild sweetness – brown sugar works in a pinch.
• Fresh Thyme Sprigs: Adds earthy herbal notes; you can chop them if they seem tough.
• Extra Virgin Olive Oil: For roasting and coating – quality makes a difference here.
• Vegan Potato Gnocchi: Make sure they’re egg- and dairy-free to keep the recipe vegan.
• Lemon Juice: Freshly squeezed brightens the whole dish with acidity.
• Basil Leaves: Fresh and loosely packed, this herb adds a sweet, peppery freshness.
• Full Fat Coconut Cream: The magic ingredient that creates that rich and creamy texture.
• Chili Flakes: Optional but I love sprinkling a few on top for extra zing.

Variations

I love to personalize this Creamy Roasted Tomato Gnocchi Recipe depending on the season or my mood – feel free to do the same! It’s such a versatile base that’s easy to tweak without losing any of the tasty magic.

• Spicy Kick: Sometimes I add more cayenne or a dash of hot sauce for a bolder flavor; my family goes crazy for the heat.
• Herb Swap: If you don’t have thyme, oregano or rosemary also work beautifully roasted with the tomatoes.
• Protein Boost: For some extra heartiness, I like to toss in cooked chickpeas or crispy tofu cubes at the end.
• Non-Vegan Option: A sprinkle of grated Parmesan or vegan cheese can be divine if you aren’t strictly plant-based.

How to Make Creamy Roasted Tomato Gnocchi Recipe

Step 1: Prep and Roast Your Tomatoes

Preheat your oven to 375ºF (190ºC). While it’s warming up, get your tomatoes stemmed, peel your garlic cloves, slice the shallots, grate that fresh ginger, and strip the thyme leaves from their sprigs (chop if the leaves are dry). Toss all these in a cast iron skillet with olive oil, salt, pepper, smoked paprika, cayenne, coconut sugar, and fresh thyme. Give it a good stir so everything is coated evenly. Pop it in the oven on the middle rack and set your timer for 35 minutes. You’ll want the tomatoes to blister and soften nicely without burning – that smell filling your kitchen makes me smile every time.

Step 2: Cook the Gnocchi

Start boiling a pot of salted water about 10 minutes before the tomatoes are done roasting. When the water’s bubbling, toss in your vegan potato gnocchi. They only need about 2-3 minutes, or until they float to the surface. That’s your clue they’re cooked perfectly tender. Drain carefully but don’t rinse – you want to keep those little pillow shapes ready to soak up the sauce.

Step 3: Combine and Finish with Cream and Basil

Carefully (very hot!) pull the skillet out of the oven. Add your cooked gnocchi right into the roasted tomato mix, then pour in the full-fat coconut cream, squeeze fresh lemon juice over everything, and toss in those fragrant basil leaves. Stir gently until the gnocchi are coated in that creamy, garlicky tomato sauce. At this point, taste and add anything extra you fancy – a pinch more salt, a few chili flakes, or fresh pepper. Serve immediately in bowls and watch everyone dig in happily!

How to Serve Creamy Roasted Tomato Gnocchi Recipe

Garnishes

I usually top my bowls with a sprinkle of chili flakes for a subtle heat contrast, plus some freshly torn basil leaves just before serving to keep that bright herbaceous punch fresh. Sometimes, a drizzle of extra virgin olive oil adds a lovely silky finish that makes the dish feel extra special.

Side Dishes

My go-to sides are light and complement the creamy richness beautifully. Think a zippy green salad with lemon vinaigrette or some roasted asparagus on the side. Even a simple garlic bread or vegan focaccia works wonderfully for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I like to serve this recipe in individual shallow bowls layered with a little extra fresh basil and a lemon wedge on the side for guests to add their own zing. A sprinkle of toasted pine nuts on top adds a pleasant crunch and elevates the dish visually and texturally.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Roasted Tomato Gnocchi Recipe tightly covered in the fridge for up to 2 days. The sauce can thicken as it cools, but a splash of water or plant-based milk while reheating helps keep that creamy texture.

Freezing

While I haven’t had great luck freezing the gnocchi once cooked (they tend to get mushy), the roasted tomato sauce without the gnocchi freezes wonderfully. You can prep the sauce ahead, freeze it in portions, then thaw and toss with fresh gnocchi cooked just before serving.

Reheating

Gently warm leftovers in a skillet over low-medium heat, stirring occasionally. Add a little water or coconut cream as needed to loosen the sauce. Avoid microwaving directly from the fridge without stirring as it can make the gnocchi rubbery.

FAQs

Final Thoughts

This Creamy Roasted Tomato Gnocchi Recipe quickly became one of my absolute favorites because it checks all the boxes: simple, flavorful, and comforting without any heavy lifting. I love sharing it with friends who swear it tastes like I slaved over it for hours! You’re going to enjoy the way the roasted tomatoes caramelize and how the coconut cream ties everything into a silky, dreamy sauce. Seriously, give it a try—I promise it’ll become a staple in your meal rotation.

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