Go Back
–+ servings
Creamy Roasted Tomato Gnocchi

Creamy Roasted Tomato Gnocchi for a Cozy Dinner Delight

Experience the rich flavors of Creamy Roasted Tomato Gnocchi, a perfect weeknight vegan meal that is both comforting and easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Tomatoes
  • 2 cups Grape and/or Cherry Tomatoes Use what you prefer or have on hand.
  • 2 medium Shallots Red or yellow onions are acceptable substitutes.
  • 3 cloves Garlic Can be swapped for garlic powder if fresh isn’t handy.
  • 1 teaspoon Coarse Sea Salt Adjust based on the salt you choose.
  • 1 teaspoon Cracked Black Pepper Feel free to use regular ground black or white pepper.
  • 1 teaspoon Smoked Paprika Regular paprika works just fine if unavailable.
  • 1/4 teaspoon Cayenne Pepper Omit if you prefer a milder flavor.
  • 1 tablespoon Grated Fresh Ginger Minced ginger can be used if you're short on time.
  • 1 tablespoon Coconut Sugar Light brown sugar can be a great substitute.
  • 1 tablespoon Fresh Thyme Dried thyme is a great alternative if needed.
  • 2 tablespoons Extra Virgin Olive Oil Essential for roasting.
For the Gnocchi
  • 1 pound Fresh Potato Gnocchi Ensure it’s egg- and dairy-free for vegan needs.
  • 2 tablespoons Lemon Juice Lime juice can work, or you can leave it out entirely.
  • 1/2 cup Coconut Cream You can swap in vegan heavy cream.
To Finish
  • 1/4 teaspoon Chili Flakes Optional for garnishing.

Equipment

  • oven
  • cast-iron skillet
  • Pot
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) to perfect the roasting of your tomatoes.
  2. Prepare your ingredients: remove stems from tomatoes, peel and slice garlic and shallots, and grate fresh ginger.
  3. In a cast-iron skillet, combine tomatoes, shallots, garlic, sea salt, black pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix well.
  4. Place the skillet in the oven and roast for 35 minutes, monitoring until tomatoes burst and caramelize slightly.
  5. Boil salted water in a pot, add gnocchi, and cook for 2 to 3 minutes until they float. Drain and set aside.
  6. Remove the skillet from the oven. Stir in the cooked gnocchi, coconut cream, and lemon juice, mixing gently.
  7. Spoon the mixture into bowls, garnish with chili flakes if desired, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 8gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 6gVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Best enjoyed fresh; avoid mixing in basil or lemon before storing leftovers to maintain freshness.

Tried this recipe?

Let us know how it was!