Description
This Creamy Roasted Tomato Gnocchi is a deliciously simple vegan dish packed with vibrant roasted grape and cherry tomatoes, aromatic shallots and garlic, and a luscious coconut cream sauce. Enhanced with fresh basil, lemon juice, and warming spices like smoked paprika and cayenne pepper, it offers a perfect balance of savory and slightly sweet flavors. Easy to prepare and ideal for a cozy weeknight meal, it features fresh potato gnocchi that is egg- and dairy-free, making it suitable for vegan diets.
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
- 4 sprigs fresh thyme, stems removed
- 1 cup (25 g) fresh basil leaves, loosely packed
Spices & Flavorings
- ¾ teaspoon coarse sea salt (adjust if using fine salt)
- ¼ teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, to taste)
- 1 teaspoon fresh ginger root, grated
- 1 ½ teaspoon coconut sugar or light brown sugar
- 1 small lemon, juiced (approx. 1-2 tablespoons)
- 1 pinch chili flakes (optional, for garnish)
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 Oven: Set your oven to 375ºF (190ºC) to get it ready for roasting the vegetables.
- Prepare Ingredients: Remove tomato stems, peel garlic cloves and shallots, thinly slice the shallots, grate the fresh ginger, and remove thyme stems (chop thyme if dry) to ensure all ingredients are ready for cooking.
- Combine in Skillet: In a cast iron skillet or other oven-proof dish, add tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Stir thoroughly with a spatula or wooden spoon to coat everything evenly in olive oil and distribute the spices.
- Roast Vegetables: Place the skillet on a wire rack in the oven, slightly above the middle position, roasting for 35 minutes until tomatoes are tender and flavorful.
- Cook Gnocchi: About 10 minutes before the roasted tomatoes finish, bring a pot of salted water to a boil. Add the fresh gnocchi and cook for 2-3 minutes or until they float to the surface, then drain and set aside.
- Combine Gnocchi and Sauce: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, freshly squeezed lemon juice, and fresh basil leaves to the skillet. Mix gently to coat the gnocchi with the creamy roasted tomato sauce.
- Serve: Optionally garnish with chili flakes or extra cracked black pepper. Serve immediately in bowls and enjoy this creamy, aromatic vegan dish.
Notes
- Use coarse sea salt for better texture and flavor, but if using fine salt, reduce the initial amount and adjust to taste.
- Fresh thyme adds bright herbal notes; if dry, chop finely to release more flavor.
- You can substitute coconut sugar with light brown sugar or another sweetener of choice.
- For a spicier dish, add more cayenne pepper or chili flakes to taste.
- This recipe uses egg- and dairy-free gnocchi, making it fully vegan.
- Step-by-step photos and additional tips can be found on the original blog post for better guidance.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
