Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
Introduction
This creamy roasted tomato gnocchi skillet is a simple, comforting vegan dish perfect for busy weeknights. Featuring tender roasted tomatoes, aromatic herbs, and dairy-free coconut cream, it’s easy to prepare and delicious to enjoy.
Ingredients
- 18 oz (500 g) fresh grape and/or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 cloves garlic, peeled
- ¾ teaspoon coarse sea salt (adjust if using fine salt)
- ¼ teaspoon black pepper, or to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon fresh ginger root, grated
- 1 ½ teaspoon light brown sugar (or coconut sugar)
- 4 sprigs fresh thyme, stems removed
- 3 tablespoons extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
- Juice of 1 small lemon (about 1-2 tablespoons)
- 1 cup (25 g) fresh basil leaves, loosely packed
- 5 tablespoons full fat coconut cream
- Pinch of chili flakes or cracked pepper, optional, for garnish
Instructions
- Step 1: Preheat your oven to 375ºF (190ºC).
- Step 2: Prepare the vegetables: remove the tomato stems, peel the garlic, slice the shallots, grate the ginger, and remove the thyme stems. If your thyme is dry, chop it finely.
- Step 3: In a cast iron skillet or oven-proof dish, combine the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, sugar, grated ginger, thyme, and olive oil. Stir well to coat everything evenly.
- Step 4: Place the skillet on a wire rack in the middle of the oven and roast for 35 minutes until the tomatoes are soft and fragrant.
- Step 5: About 10 minutes before the tomatoes are ready, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Drain and set aside.
- Step 6: Remove the skillet from the oven carefully. Add the cooked gnocchi, coconut cream, lemon juice, and basil leaves to the roasted tomatoes. Gently mix everything together.
- Step 7: Add any optional toppings such as chili flakes or extra cracked pepper. Serve immediately and enjoy your creamy roasted tomato gnocchi!
Tips & Variations
- For extra depth, try adding a splash of white wine to the roasted tomato mixture before baking.
- If you can’t find fresh gnocchi, frozen vegan gnocchi works as a substitute—just adjust cooking time accordingly.
- To make it less spicy, reduce or omit the cayenne pepper.
- Add toasted pine nuts or vegan Parmesan for added texture and flavor.
Storage
Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or plant milk to restore creaminess. This dish is best enjoyed fresh for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Fresh tomatoes provide the best flavor and texture for this recipe, but you can use canned cherry tomatoes if needed. Drain excess liquid before roasting to avoid a watery dish.
Is the gnocchi egg-free and vegan?
Yes, choose fresh or store-bought potato gnocchi labeled as egg- and dairy-free to keep this dish fully vegan.
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Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Creamy Roasted Tomato Gnocchi recipe is a vibrant, vegan weeknight dinner that combines roasted grape and cherry tomatoes with fresh potato gnocchi, coconut cream, and fragrant herbs. The dish features a perfect balance of sweetness, spice, and creaminess, all prepared in a cast iron skillet for a simple one-pan meal that’s both comforting and easy to make.
Ingredients
Roasted Tomato Mixture
- 18 oz (500 g) fresh grape and/or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 cloves garlic, peeled
- ¾ teaspoon coarse sea salt (adjust if using fine salt)
- ¼ teaspoon black pepper, or to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon fresh ginger root, grated
- 1 ½ teaspoon light brown sugar (or coconut sugar)
- 4 sprigs fresh thyme, stems removed
- 3 tablespoons extra virgin olive oil
Gnocchi and Additions
- 18 oz (500 g) fresh potato gnocchi (egg- and dairy-free)
- 1 small lemon, juiced (about 1–2 tablespoons)
- 1 cup (25 g) fresh basil leaves, loosely packed, or to taste
- 5 tablespoons full fat coconut cream
- Pinch of chili flakes or cracked pepper, optional garnish
Instructions
- Preheat Oven: Set your oven to 375ºF (190ºC) to prepare for roasting the tomato mixture.
- Prep Vegetables and Herbs: Remove stems from tomatoes, peel garlic cloves, thinly slice shallots, grate the fresh ginger, and strip stems from thyme sprigs. Chop thyme if it’s dry for better flavor distribution.
- Mix Ingredients in Skillet: In a cast iron skillet or any oven-proof dish, combine the tomatoes, shallots, garlic, salt, black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Stir thoroughly using a spatula or wooden spoon until everything is evenly coated.
- Roast Tomato Mixture: Place the skillet on the middle wire rack of the oven and roast for 35 minutes to develop rich, roasted flavors.
- Cook Gnocchi: About 10 minutes before the tomato mixture finishes roasting, bring a pot of salted water to a boil. Add the fresh potato gnocchi and cook until they float to the surface, approximately 2-3 minutes. Drain and set aside.
- Combine and Finish: Carefully remove the skillet from the oven (it will be very hot). Add the cooked gnocchi, coconut cream, fresh lemon juice, and basil leaves to the roasted tomato mixture. Stir gently to combine everything well.
- Serve and Garnish: Optionally add chili flakes or extra cracked pepper on top. Serve immediately in bowls and enjoy a creamy, flavorful vegan gnocchi dish.
Notes
- Use coarse sea salt for better texture and control; if using fine salt, reduce the amount initially and adjust to taste.
- Feel free to substitute coconut sugar with light brown sugar or another mild sweetener.
- Fresh potato gnocchi can be found at specialty stores or substituted with vegan gnocchi alternatives.
- For an extra kick, garnish with chili flakes or freshly cracked black pepper before serving.
- This dish is best enjoyed immediately to preserve the creaminess and texture of the gnocchi.
- Roasting the tomatoes slowly brings out natural sweetness and depth, making the sauce rich without added cream or dairy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-inspired
Keywords: vegan gnocchi recipe, roasted tomato gnocchi, creamy vegan dinner, easy weeknight meal, dairy-free gnocchi, coconut cream sauce, tomato skillet recipe
