Description
This Creamy Roasted Tomato Gnocchi recipe is a delightful vegan dish that combines roasted grape and cherry tomatoes with tender, egg- and dairy-free potato gnocchi. Infused with garlic, shallots, smoked paprika, and fresh herbs, it features a luscious coconut cream sauce brightened by lemon juice and fresh basil. Easy to prepare and perfect for a comforting meal, it’s both flavorful and wholesome.
Ingredients
Scale
Vegetables and 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 or to taste
- 1 small lemon, juice only (about 1-2 tablespoons)
Spices and Seasonings
- ¾ teaspoon coarse sea salt (adjust if using fine salt)
- 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 teaspoon fresh ginger root, grated
- 1 pinch chili flakes to garnish (optional)
Other Ingredients
- 3 tablespoons extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
- 5 tablespoons full fat coconut cream
Instructions
- Preheat the Oven: Set your oven to 375ºF (190ºC) to warm while you prepare the ingredients, ensuring it’s ready for roasting.
- Prepare Ingredients: Remove stems from tomatoes; peel garlic cloves and shallots, then thinly slice shallots; grate fresh ginger; strip thyme leaves from stems and chop if dried.
- Combine in Skillet: Place tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, 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 in olive oil and spices.
- Roast the Vegetables: Put the skillet on a wire rack positioned slightly above the middle of the oven. Roast for 35 minutes until tomatoes are soft and caramelized.
- Cook Gnocchi: Ten minutes before the vegetables finish roasting, bring a pot of salted water to a boil. Add fresh gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- Combine and Finish: Carefully remove the skillet from the oven. Add cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the skillet. Mix gently to combine all flavors and coat gnocchi with the creamy sauce.
- Serve: Add optional chili flakes or extra cracked pepper as desired. Serve immediately in bowls and enjoy your creamy roasted tomato gnocchi!
Notes
- Use coarse sea salt for seasoning; if substituting fine salt, reduce the initial amount and adjust to taste.
- Fresh herbs like thyme and basil greatly enhance the flavor—use fresh for best results.
- Ensure gnocchi are just cooked when they float to avoid overcooking and losing their delicate texture.
- If you don’t have a cast iron skillet, use any oven-proof dish suitable for roasting.
- For a spicier dish, increase cayenne pepper or add more chili flakes when serving.
- Full fat coconut cream adds richness to the sauce; light coconut milk can be used but will yield a thinner sauce.
- Step-by-step photos and additional tips can be found in the full blog post.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
