Creamy Roasted Tomato Gnocchi Recipe

If you’re on the hunt for a dish that feels like a warm hug in every bite, you’ve come to the right place. This Creamy Roasted Tomato Gnocchi Recipe is an absolute favorite of mine because it’s comforting, oh-so flavorful, and surprisingly easy to throw together. I love how the roasted tomatoes develop this amazing depth of flavor, while the coconut cream adds a dreamy, velvety texture that just coats every pillowy gnocchi piece perfectly. If you want a vegan recipe that tastes indulgent without any fuss, stick around—I’ll share everything you need to nail it!

this …

Ingredients You’ll Need

Each ingredient in this Creamy Roasted Tomato Gnocchi Recipe plays a special role, whether it’s bringing warmth, brightness, or creaminess. I always recommend using ripe cherry or grape tomatoes since their natural sweetness really shines after roasting.

• Fresh grape and/or cherry tomatoes: Smaller tomatoes roast evenly and have luscious, juicy flavor.
• Shallots: They add a mild onion sweetness that pairs nicely with roasted garlic.
• Garlic cloves: Roasted garlic mellows out to a subtle, nutty flavor that’s pure magic.
• Coarse sea salt: Essential for balancing the natural sweetness of the tomatoes.
• Cracked black pepper: Freshly cracked for a bit of kick and aroma.
• Smoked paprika: Adds warmth and that smoky undertone without needing a grill.
• Cayenne pepper: A pinch ups the spice level without overwhelming the dish.
• Fresh ginger root: A surprise layer of zing that brightens the sauce beautifully.
• Coconut sugar: Just a touch to enhance the tomatoes’ caramelized flavors.
• Fresh thyme sprigs: Earthy and aromatic, thyme pairs perfectly with roasted tomatoes.
• Extra virgin olive oil: The base for roasting that ties everything together.
• Fresh potato gnocchi (egg- and dairy-free): Use vegan gnocchi to keep the recipe fully plant-based.
• Lemon juice: Adds brightness and lifts the creamy richness.
• Fresh basil leaves: For that final herbaceous freshness—don’t skimp here!
• Coconut cream (full fat): The secret to creamy, luscious sauce without dairy.
• Chili flakes (optional): A little extra spice on top if you like.

Variations

I love how versatile this Creamy Roasted Tomato Gnocchi Recipe is—feel free to tweak it based on what you delight in or what you have on hand in your pantry.

• Swap herbs: I once used rosemary instead of thyme and it added a piney warmth that was fantastic.
• Add greens: Toss in a handful of fresh spinach or arugula after blending for extra color and nutrition.
• Make it spicy: Double the cayenne and chili flakes for a robust heat—my husband loves it fiery!
• Use other gnocchi: Sweet potato gnocchi works beautifully for an autumn twist.
• Nut-free adaptation: Make sure your coconut cream brand is nut-free if allergies are a concern.

How to Make Creamy Roasted Tomato Gnocchi Recipe

Step 1: Prep and Roast Your Tomatoes and Aromatics

Preheat your oven to 375ºF (190ºC). While it’s warming, get your tomatoes destemmed and your garlic peeled—trust me, peeling that many cloves is easier if you give them a quick smash first. Thinly slice the shallots and grate the fresh ginger. Toss everything—tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil—into an oven-safe skillet or baking dish. Make sure everything is well coated in olive oil and the spices are evenly mixed. Pop it in the oven on a rack slightly above the middle and roast for about 35 minutes. You’ll want to see bursting tomatoes and caramelized bits forming around the edges.

Step 2: Cook the Gnocchi

About 10 minutes before the tomatoes finish roasting, bring a pot of salted water to a boil. Add your fresh potato gnocchi and cook them until they float to the surface—usually around 2 to 3 minutes. This is the sign they’re cooked through and perfectly tender. Drain them carefully and set aside.

Step 3: Combine and Create the Creamy Sauce

When your roasted tomato mixture is ready, remove the skillet carefully (you don’t want to burn yourself—it gets super hot!). Add the cooked gnocchi, coconut cream, fresh lemon juice, and torn basil leaves. Give everything a gentle fold to combine; the coconut cream melts into the roasted tomato juices and turns into this luscious sauce that clings perfectly to each gnocchi piece. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Step 4: Serve and Garnish

Spoon the creamy roasted gnocchi into bowls and, if you like, sprinkle chili flakes on top for a little heat. I also love adding a drizzle of extra virgin olive oil or a few fresh basil leaves just before serving. This is comfort food you’ll want to dive into immediately!

How to Serve Creamy Roasted Tomato Gnocchi Recipe

Garnishes

I usually garnish with a sprinkle of chili flakes for a subtle kick and a handful of fresh basil leaves for that punch of garden-fresh aroma. Sometimes I add a drizzle of good-quality olive oil just before serving—it makes everything shine.

Side Dishes

To make it a fuller meal, I love pairing this with a crisp green salad dressed lightly with lemon vinaigrette or some roasted veggies like asparagus or Brussels sprouts. Garlic bread (vegan, of course) on the side also makes for a lovely complement.

Creative Ways to Present

Once, I served this Creamy Roasted Tomato Gnocchi Recipe in beautiful shallow bowls topped with microgreens and edible flowers for a dinner party—it wowed everyone. You could also turn it into a one-pan bake by adding the gnocchi before roasting the last 10 minutes but keep an eye so nothing dries out.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. When I reheat, I add a splash of water or plant-based milk to loosen up the sauce so it doesn’t dry out.

Freezing

This recipe freezes pretty well if you separate the gnocchi and sauce, but to keep that fresh roasted tomato taste, I prefer freezing the components separately and combining when reheating.

Reheating

I gently warm the leftovers on the stovetop over low heat, stirring occasionally. Adding a little coconut cream or water helps keep the sauce creamy and prevents the gnocchi from sticking.

FAQs

Final Thoughts

This Creamy Roasted Tomato Gnocchi Recipe holds a special place in my weeknight dinner rotation because it’s comforting, quick, and feels a bit fancy without the fuss. I hope when you try it, you fall in love with how the flavors meld and the creamy texture just wraps you up like a warm blanket. Cooking this is like a little ritual of self-care for me, and I’m so happy to share it with you—can’t wait to hear what you think once you give it a go!

Print