Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) Recipe
This creamy roasted tomato gnocchi skillet is a delicious and easy-to-make vegan dinner that highlights the rich flavors of roasted grape and cherry tomatoes combined with coconut cream and fresh herbs. Perfect for a comforting weeknight meal, this recipe balances savory, tangy, and mildly spicy notes with fluffy potato gnocchi for a satisfying plant-based dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Scale
Vegetables & Aromatics
- 18 oz (500 g) fresh grape and/or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 cloves garlic, peeled
- 1 teaspoon fresh ginger root, grated
- 4 sprigs fresh thyme, stems removed
- 1 cup (25 g) fresh basil leaves, loosely packed
Seasonings & Spices
- 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 ½ teaspoon light brown or coconut sugar
Fats & Liquids
- 3 tablespoons extra virgin olive oil
- 5 tablespoons full-fat coconut cream
- Juice of 1 small lemon (about 1–2 tablespoons)
Main Ingredient
- 18 oz (500 g) fresh potato gnocchi, egg- and dairy-free
Optional Garnish
- Pinch of chili flakes or additional cracked pepper
Instructions
- Preheat the oven: Set your oven to 375ºF (190ºC) to prepare for roasting the vegetables.
- Prepare the vegetables and aromatics: Remove stems from tomatoes, peel garlic cloves, peel and thinly slice shallots, grate fresh ginger, and strip thyme leaves from stems. If thyme is dry, chop finely.
- Combine ingredients in skillet: In a cast iron or any oven-proof skillet, add tomatoes, shallots, garlic, coarse sea salt, black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil. Use a spatula or wooden spoon to mix everything well until the ingredients are evenly coated with olive oil and spices.
- Roast the mixture: Place the skillet on a wire rack in the middle of the oven and roast for 35 minutes. This process allows the tomatoes and aromatics to caramelize and develop rich flavor.
- Cook the gnocchi: About 10 minutes before the vegetables finish roasting, bring a pot of salted water to a boil. Add the fresh gnocchi and cook according to package instructions, typically 2-3 minutes until they float to the surface. Drain and set aside.
- Combine gnocchi and sauce: Carefully remove the hot skillet from the oven. Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves to the roasted vegetables. Mix gently to combine all components and allow the creaminess to coat the gnocchi evenly.
- Serve and garnish: Transfer the gnocchi and roasted tomato mixture to serving bowls. Optionally sprinkle with chili flakes or extra cracked pepper for added heat, then enjoy immediately.
Notes
- Use coarse sea salt for best flavor; if using fine salt, start with less and adjust to taste.
- If fresh thyme is dry, chopping it finely will help distribute its flavor better.
- Feel free to add chili flakes for a spicier kick.
- For best results, use fresh potato gnocchi that is egg- and dairy-free to keep the recipe vegan.
- Ensure the skillet is oven-proof before roasting the vegetables.
- You can substitute grape/cherry tomatoes with other small tomatoes for roasting if desired.
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