Description

This Creamy Roasted Tomato Gnocchi is a delicious vegan dish featuring oven-roasted grape and cherry tomatoes combined with aromatic shallots, garlic, and spices. Tossed with tender, egg- and dairy-free gnocchi and enriched with creamy coconut cream and fresh basil, it offers a perfect balance of bright, smoky, and savory flavors for a comforting, easy-to-make meal.

Ingredients

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
1 small lemon, juiced (about 1-2 tablespoons lemon juice)

Spices & Seasonings

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
1½ teaspoons light brown sugar (coconut sugar)

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
1 pinch chili flakes (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375ºF (190ºC) to get ready for roasting the tomatoes and aromatics.
Prepare Ingredients: Remove stems from tomatoes, peel garlic cloves, thinly slice shallots, grate fresh ginger, and remove thyme stems. Chop thyme if it’s dry for better flavor release.
Combine in Skillet: In a cast iron skillet or any oven-proof dish, add tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Mix thoroughly with a spatula or wooden spoon to coat the ingredients evenly with oil and spices.
Roast the Vegetables: Place the skillet on a wire rack slightly above the middle of the oven. Roast for 35 minutes until the tomatoes are softened and caramelized.
Cook the Gnocchi: About 10 minutes before roasting finishes, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook until they float to the surface, roughly 2-3 minutes. Drain and set aside.
Combine and Finish: Remove the skillet from the oven carefully. Add the cooked gnocchi, coconut cream, fresh lemon juice, and basil leaves to the roasted tomato mixture. Stir gently to combine everything into a creamy, vibrant sauce.
Serve: Garnish with a pinch of chili flakes or extra cracked pepper if desired. Serve immediately in bowls and enjoy your warm, comforting vegan gnocchi!

Notes

Use coarse sea salt for better flavor control; if using fine salt, start with less and adjust to taste.
You can swap brown sugar with coconut sugar for a natural sweetness.
Fresh herbs like thyme and basil add brightness; dried thyme can be used but should be chopped finely.
For a spicier kick, increase cayenne pepper or add chili flakes on serving.
Ensure gnocchi is egg- and dairy-free for a fully vegan dish.
Using a cast iron skillet helps with even roasting and flavor development but other oven-proof dishes work well too.