Name: Creamy Roasted Tomato Gnocchi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 18 oz fresh grape and/or cherry tomatoes (stems removed); 2 medium shallots (thinly sliced); 10 cloves garlic (peeled); 3/4 teaspoon coarse sea salt (or to taste); 1/4 teaspoon cracked black pepper (or to taste); 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (or to taste); 1 teaspoon fresh ginger root (grated); 1 1/2 teaspoon coconut sugar (or light brown sugar); 4 sprigs fresh thyme (or to taste; stems removed); 3 tablespoons olive oil (extra virgin); 18 oz fresh potato gnocchi (egg- and dairy-free); Juice of 1 small lemon (about 1-2 tablespoons); 1 cup fresh basil leaves, loosely packed (or to taste); 5 tablespoons coconut cream (full fat); 1 pinch chili flakes (to garnish, optional)

why make this recipe

Creamy Roasted Tomato Gnocchi is a fantastic vegan dish that brings together rich flavors and comforting textures. It’s easy to make, using simple ingredients that come together beautifully in one pan. This recipe is perfect for a cozy dinner at home, or when you want to impress your friends with a delicious meal. Plus, it’s packed with nutrients from the fresh tomatoes and herbs, making it a healthy choice as well.

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how to make Creamy Roasted Tomato Gnocchi

Ingredients:

18 oz fresh grape and/or cherry tomatoes (stems removed)
2 medium shallots (thinly sliced)
10 cloves garlic (peeled)
3/4 teaspoon coarse sea salt (or to taste; note: if using fine salt, start with a smaller amount and add more to taste)
1/4 teaspoon cracked black pepper (or to taste)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon fresh ginger root (grated)
1 1/2 teaspoon coconut sugar (or light brown sugar)
4 sprigs fresh thyme (or to taste; stems removed)
3 tablespoons olive oil (extra virgin)
18 oz fresh potato gnocchi (egg- and dairy-free)
Juice of 1 small lemon (a small lemon yields about 1-2 tablespoons of lemon juice)
1 cup fresh basil leaves, loosely packed (or to taste)
5 tablespoons coconut cream (full fat)
1 pinch chili flakes (to garnish, optional)

Directions:

Preheat the oven to 375ºF/190ºC.
Prep the vegetables: Remove the stems from the tomatoes, peel the garlic cloves, peel and slice the shallots, grate the ginger, and remove the stems from the thyme. If it’s dry, chop the thyme.
In a cast iron skillet or another oven-proof dish, combine the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix well until everything is coated in oil.
Place the skillet in the oven on a wire rack slightly above the middle. Roast for 35 minutes.
About 10 minutes before the tomatoes are done, bring a pot of salted water to a boil. Once boiling, add the gnocchi and cook until they rise to the top (about 2-3 minutes) or according to the package instructions. Drain and set aside.
Remove the skillet from the oven—carefully, as it will be very hot! Add the gnocchi, coconut cream, lemon juice, and fresh basil leaves. Mix everything together.
Add any additional toppings you like, such as chili flakes or more cracked pepper. Serve immediately in bowls and enjoy!

how to serve Creamy Roasted Tomato Gnocchi

Creamy Roasted Tomato Gnocchi is best served warm, right after you mix in the gnocchi and creamy ingredients. You can serve it in individual bowls or on a large sharing platter. Garnish with extra basil leaves, cracked pepper, or chili flakes for an added kick.

how to store Creamy Roasted Tomato Gnocchi

If you have leftovers, let the dish cool down completely. Store it in an airtight container in the fridge for up to 3 days. To reheat, just warm it in a pan over low heat until heated through. You can add a splash of water or extra coconut cream if needed to keep it creamy.

tips to make Creamy Roasted Tomato Gnocchi

Make sure the tomatoes are fresh for the best flavor.
Feel free to adjust the spices according to your taste—add more cayenne if you like it spicy or skip the smoked paprika for a different flavor.
Use gluten-free gnocchi if you prefer a gluten-free version.

variation (if any)

Try adding other vegetables like spinach or zucchini for added nutrition. You can also switch up the herbs and use oregano or parsley instead of thyme. If you want extra protein, consider including some chickpeas or lentils.

FAQs

1. Can I use frozen gnocchi instead?
Yes, you can use frozen gnocchi. Just follow the cooking instructions on the package, and then add them to the roasted mixture.

2. Is this recipe gluten-free?
You can easily make this recipe gluten-free by using gluten-free gnocchi. Make sure all other ingredients are also gluten-free.

3. How can I make this recipe spicier?
You can add more cayenne pepper or sprinkle some red pepper flakes on top before serving for an extra kick.