Description
This creamy roasted tomato gnocchi recipe is a delightful vegan dish that’s easy to make and packed with flavor. Fresh grape and cherry tomatoes are roasted with shallots, garlic, and aromatic spices, then combined with tender, egg- and dairy-free potato gnocchi, creamy coconut cream, fresh basil, and a splash of lemon juice for brightness. The result is a comforting, rich, and flavorful meal perfect for a cozy dinner or special occasion.
Ingredients
Scale
Vegetables & Aromatics
- 18 oz (500 g) fresh grape and/or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 cloves garlic, peeled
- 1 teaspoon fresh ginger root, grated
- 4 sprigs fresh thyme, stems removed
- 1 cup (25 g) fresh basil leaves, loosely packed or to taste
- 1 small lemon, juice only (about 1-2 tablespoons)
Spices & Seasonings
- 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 ½ teaspoon coconut sugar or light brown sugar
- 1 pinch chili flakes, optional for garnish
Oils & Cream
- 3 tablespoons extra virgin olive oil
- 5 tablespoons full-fat coconut cream
Main Ingredient
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
Instructions
- Preheat the oven: Set your oven to 375ºF (190ºC) to prepare for roasting the tomatoes and aromatics.
- Prepare ingredients: Remove stems from tomatoes, peel garlic cloves, thinly slice shallots, grate fresh ginger, and strip the leaves from the thyme sprigs. If the thyme is dry, optionally chop it finely.
- Combine ingredients in skillet: In a cast iron skillet or any oven-proof dish, add tomatoes, sliced shallots, garlic, salt, cracked pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix thoroughly with a spatula or wooden spoon to ensure all ingredients are well coated in the oil and spices.
- Roast the mixture: Place the skillet on a wire rack halfway up in the preheated oven. Roast for 35 minutes until the tomatoes burst and the mixture is fragrant and slightly caramelized.
- Cook the gnocchi: About 10 minutes before the vegetables finish roasting, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well and set aside.
- Combine and finish: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the skillet. Gently mix to combine all the ingredients into a creamy sauce.
- Serve: Garnish with optional chili flakes or additional cracked black pepper. Serve immediately in bowls and enjoy the comforting, creamy vegan gnocchi!
Notes
- Use coarse sea salt for better seasoning control; if using fine salt, start with less and adjust to taste.
- Feel free to substitute fresh tomato varieties based on availability, but smaller tomatoes like cherry or grape work best for roasting.
- Ensure gnocchi are fresh and egg- and dairy-free to keep this recipe vegan.
- For extra heat, add more cayenne or sprinkle chili flakes at serving.
- This recipe can be adapted to include roasted vegetables of your choice alongside the tomatoes.
- Step-by-step photos and additional tips are available on the original blog post referenced.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
