Description
This creamy roasted tomato gnocchi is a deliciously rich vegan dish that combines sweet roasted cherry tomatoes with tender potato gnocchi, fresh herbs, and a luscious coconut cream sauce. Easy to prepare and bursting with flavor, it’s perfect for a cozy dinner or an impressive meal for guests.
Ingredients
Scale
Roasted Tomato Base
- 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 (or to taste)
- ¼ teaspoon cracked 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 coconut sugar (or light brown sugar)
- 4 sprigs fresh thyme, stems removed
- 3 tablespoons extra virgin olive oil
Gnocchi and Sauce
- 18 oz (500 g) fresh potato gnocchi (egg- and dairy-free)
- 1 small lemon, juiced (about 1-2 tablespoons lemon juice)
- 1 cup (25 g) fresh basil leaves, loosely packed
- 5 tablespoons full-fat coconut cream
- 1 pinch chili flakes, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 375ºF (190ºC) to prepare for roasting the vegetables.
- Prepare the ingredients: Remove stems from the tomatoes, peel garlic cloves, thinly slice shallots, grate fresh ginger, and strip thyme leaves from stems. If thyme is dry, chop it finely.
- Mix the roasting ingredients: In a cast iron skillet or any oven-proof dish, combine the tomatoes, shallots, garlic, sea salt, cracked black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme leaves, and olive oil. Stir well with a spatula or wooden spoon until everything is evenly coated in olive oil and seasonings.
- Roast the vegetables: Place the skillet in the oven on a wire rack positioned slightly above the middle and roast for 35 minutes, until the tomatoes are soft and caramelized.
- Cook the gnocchi: About 10 minutes before the tomatoes finish roasting, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook until they float to the surface, approximately 2 to 3 minutes, or follow package instructions. Drain and set aside.
- Combine gnocchi with roasted tomatoes: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the skillet. Gently mix everything to combine and heat through.
- Serve: Garnish with chili flakes or additional cracked pepper if desired. Serve immediately in bowls and enjoy the creamy, flavorful vegan gnocchi dish.
Notes
- For detailed step-by-step photos, additional recipe tips, and ingredient substitutions, consult the full blog post accompanying this recipe.
- Adjust salt and spice levels to taste, especially if using fine salt instead of coarse sea salt.
- Fresh thyme can be substituted with dried thyme, but chop it finely before adding.
- Ensure the skillet is oven-proof to avoid accidents when moving in and out of the oven.
- Use fresh basil for best flavor, but spinach or arugula could be experimented with as alternatives.
- The recipe is naturally vegan and dairy-free, making it suitable for those avoiding animal products.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
