Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
Introduction
This creamy roasted tomato gnocchi is a delightful vegan dish that’s bursting with flavor. Made with simple, fresh ingredients and coconut cream, it’s perfect for a quick and comforting weeknight dinner.
Ingredients
- 18 oz (500 g) 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 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 light brown sugar
- 4 sprigs fresh thyme, stems removed
- 3 tablespoons extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
- 1 small lemon, juiced (about 1-2 tablespoons)
- 1 cup (25 g) fresh basil leaves, loosely packed
- 5 tablespoons full fat coconut cream
- 1 pinch chili flakes to garnish (optional)
Instructions
- Step 1: Preheat the oven to 375ºF (190ºC). Prepare the vegetables by removing tomato stems, peeling garlic cloves, slicing shallots, grating ginger, and removing thyme stems.
- Step 2: In an oven-proof skillet, combine tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, brown sugar, grated ginger, thyme, and olive oil. Mix well to coat everything evenly.
- Step 3: Place the skillet on a wire rack in the middle of the oven and roast for 35 minutes until the tomatoes are soft and caramelized.
- Step 4: About 10 minutes before the tomatoes are done, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- Step 5: Remove the skillet from the oven carefully. Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the roasted tomato mixture. Stir gently to combine.
- Step 6: Garnish with chili flakes if desired, serve immediately in bowls, and enjoy your creamy, flavorful vegan gnocchi!
Tips & Variations
- Use sweet cherry tomatoes for a naturally sweeter sauce.
- For extra flavor, sprinkle toasted pine nuts or nutritional yeast on top before serving.
- If you can’t find fresh gnocchi, frozen gnocchi works well—just adjust cooking time as per package instructions.
- Fresh thyme can be substituted with rosemary or oregano for a different herbaceous note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or coconut cream to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
While fresh tomatoes provide the best texture and flavor, you can substitute canned cherry or grape tomatoes. Drain excess liquid to avoid a watery sauce.
Is this recipe gluten-free?
This recipe can be gluten-free if you use gluten-free gnocchi. Always check the gnocchi packaging to ensure it fits your dietary needs.
PrintCreamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
This creamy roasted tomato gnocchi is a deliciously simple vegan dish perfect for a quick weeknight dinner. Featuring roasted grape and cherry tomatoes, fragrant herbs, and dairy-free potato gnocchi, it’s a comforting skillet meal with a luscious coconut cream sauce and fresh basil that will delight your taste buds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired Vegan
- Diet: Vegan
Ingredients
Vegetables & Herbs
- 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
Spices & Seasonings
- ¾ teaspoon coarse sea salt or to taste
- ¼ teaspoon 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
Oils & Fats
- 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
Other
- 1 small lemon, juiced (about 1–2 tablespoons lemon juice)
Instructions
- Preheat the Oven: Set your oven to 375ºF (190ºC) to prepare for roasting the tomatoes and shallots.
- Prepare Ingredients: Remove stems from the tomatoes, peel garlic cloves, peel and thinly slice shallots, grate the ginger, and remove stems from the thyme, chopping it if dry.
- Combine in Skillet: In a cast iron skillet or any oven-proof dish, add the tomatoes, shallots, garlic, salt, black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix thoroughly with a spatula until everything is evenly coated.
- Roast the Vegetables: Place the skillet on a wire rack slightly above the middle of the oven and roast for 35 minutes, allowing the flavors to meld and tomatoes to caramelize.
- Cook Gnocchi: About 10 minutes before the tomatoes are done, 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.
- Mix Gnocchi with Sauce: Remove the skillet from the oven carefully; it will be very hot. Add cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the skillet. Stir to combine everything.
- Serve and Garnish: Add optional toppings such as chili flakes or extra cracked pepper if desired, then serve immediately in bowls and enjoy the comforting, creamy vegan gnocchi.
Notes
- For best results, use fresh grape or cherry tomatoes for roasting to enhance sweetness and flavor.
- If you prefer less heat, adjust the cayenne pepper to your taste or omit it entirely.
- You can substitute fresh thyme with dried thyme but reduce the quantity accordingly.
- Ensure gnocchi packaging is egg- and dairy-free for a fully vegan dish.
- Feel free to add chili flakes or extra cracked pepper as garnish according to your spice preference.
- Step-by-step photos, ingredient substitutions, and more tips are available in the original blog post.
Keywords: Roasted tomato gnocchi, vegan gnocchi recipe, easy vegan dinner, coconut cream gnocchi, skillet gnocchi, tomato skillet, weeknight vegan meal
