Creamy 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
Scale
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
