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

Scale

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