Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)
Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) is a delightful weeknight dinner that effortlessly combines comfort with vibrant flavors. This dish features fresh, roasted tomatoes and creamy coconut, creating a rich sauce that pairs perfectly with tender gnocchi. With minimal prep time and simple ingredients, it’s perfect for casual family meals or more elegant gatherings. Whether you’re vegan or simply looking to enjoy a delicious plant-based meal, this recipe promises satisfaction for all.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 18 oz fresh grape or cherry tomatoes
- 2 medium shallots
- 10 cloves garlic
- 1 teaspoon fresh ginger
- 4 sprigs fresh thyme
- 1 cup fresh basil leaves
- 18 oz fresh potato gnocchi
- 5 tablespoons coconut cream
- 3 tablespoons olive oil
- 3/4 teaspoon coarse sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon coconut sugar
- 1 small lemon, juice only
Instructions
- Preheat your oven to 375ºF (190ºC).
- Prepare the vegetables: remove stems from tomatoes, slice shallots, peel garlic, and grate ginger.
- In a cast iron skillet, mix tomatoes, shallots, garlic, ginger, thyme, olive oil, salt, pepper, smoked paprika, cayenne pepper, and coconut sugar until well combined.
- Roast in the oven for about 35 minutes.
- Meanwhile, boil salted water and cook gnocchi until they float (about 2-3 minutes). Drain and set aside.
- Combine roasted vegetables with cooked gnocchi, coconut cream, lemon juice, and basil in the skillet.
- Serve immediately with optional garnishes like fresh basil or chili flakes.
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg