Ah, my friend, gather around – I’ve got a gem of a recipe to share that will easily become a household favorite: Creamy Roasted Tomato Gnocchi. Imagine sinking your teeth into a dish that combines savory roasted tomatoes and the delicate, pillowy texture of gnocchi, wrapped in a luscious vegan cream. It’s like a warm hug on a plate, and trust me, once you make it, you’ll wonder how you lived without it!
Why you’ll love this recipe
Think about it: there’s something undeniably comforting about gnocchi. It’s as if each little dumpling whispers, “I’m here to make your day better.” Now, pair that with roasted tomatoes—their sweetness intensifies as they caramelize, mingling beautifully with the smoky undertones of paprika and a kick of spice from the cayenne. And let’s not forget the magic that coconut cream brings – creamy, dreamy, and entirely plant-based! This recipe is perfect for any night of the week, whether you’re hosting friends or just treating yourself after a long day. Plus, it’s quick and easy, meaning more time savoring this delightful dish rather than slaving away in the kitchen.
Gather these ingredients
- Fresh Grape or Cherry Tomatoes (18 oz): Their burst of sweetness and vibrant color creates a beautiful base for your dish. Use whatever you can find fresh at the market!
- Shallots (2 medium, thinly sliced): These bring a lovely sweetness and depth compared to regular onions. Perfect for roasting!
- Garlic (10 cloves, peeled): Garlic is the undisputed champion of flavor. Roasted, it becomes soft and sweet while maintaining its aromatic allure.
- Coarse Sea Salt (3/4 teaspoon or to taste): Essential for enhancing flavor; remember to adjust as needed if you’re using finer salt.
- Cracked Black Pepper (1/4 teaspoon or to taste): A dash of pepper gives it that little zing – just don’t overdo it!
- Smoked Paprika (1/2 teaspoon): This adds a lovely smoky flavor reminiscent of an open fire, perfect for the roasted tomatoes.
- Cayenne Pepper (1/4 teaspoon or to taste): A pinch goes a long way in providing a subtle warmth without overpowering.
- Fresh Ginger (1 teaspoon, grated): Adds a zingy freshness that brightens the dish. Go for young ginger for a milder taste.
- Coconut Sugar (1 1/2 teaspoons or brown sugar): Adds depth and balance; you might be surprised how much you need!
- Fresh Thyme (4 sprigs, or to taste): An herb with subtle earthiness. The essence of thyme speaks volumes in this dish.
- Extra Virgin Olive Oil (3 tablespoons): Don’t skimp! A good quality olive oil enhances flavor and ties all the ingredients together.
- Fresh Potato Gnocchi (18 oz): Make sure it’s egg- and dairy-free for the full vegan effect, though feel free to make homemade if you’re feeling crafty.
- Lemon Juice (from 1 small lemon): A splash of zing – the acidity balances the creamy elements beautifully.
- Fresh Basil Leaves (1 cup, loosely packed): Fresh basil adds aromatic flair and elevates the dish’s taste.
- Coconut Cream (5 tablespoons): The star of the creaminess! Full-fat coconut cream brings richness without the dairy.
- Chili Flakes (pinch, optional for garnish): For that extra “wow” factor, a sprinkle of chili flakes adds a pop of color and a bit of heat.
Preparing Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)
- Preheat the oven to 375ºF (190ºC).
- Prep the veggies: Start by removing the stems from the tomatoes, peeling the garlic cloves, slicing the shallots, grating the ginger, and removing the thyme leaves. If your thyme is a bit dry, chop it for better flavor release.
- Combine in a skillet: In a cast iron skillet (or any oven-proof dish), toss together the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix until everything is well coated.
- Roast: Pop that skillet in the oven, on a rack slightly above the middle, and let it roast for 35 minutes. The aroma will be intoxicating!
- Boil the gnocchi: About 10 minutes before the tomatoes are done, bring a pot of salted water to a rolling boil. Add the gnocchi and cook until they rise to the top (2-3 minutes). Drain and set aside.
- Combine: Carefully take the skillet out of the oven (it’s hot, so watch those fingers!). Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves. Give it a good mix.
- Serving time: Sprinkle with chili flakes or more pepper if you fancy it, dish it up in bowls, and dive right in!
Best way to enjoy it
This dish is purely delightful on its own, but you can make it a feast by adding some roasted vegetables on the side or crusty bread for dipping. If you want a little crunch, consider topping it with some toasted pine nuts or walnuts. A light salad with a simple vinaigrette complements this meal perfectly and brings freshness to the table.
Storage and reheating tips
Leftovers? No problem! Store any extras in an airtight container in the fridge for up to 3 days. When you’re ready for round two, gently reheat it on the stove over low heat, adding a splash of water or broth to help loosen everything up. Freezing is possible, but for best texture, I recommend enjoying it fresh. If you must freeze, consider doing so before adding the coconut cream; this way, you can adjust the creaminess when reheating.
Pro chef tips
- Toasting your spices briefly enhances their flavors, so don’t skip that step – your taste buds will thank you!
- For a stronger kick, add more cayenne or try a drizzle of a spicy oil before serving.
- If you want to amp up the fresh aspect, try adding a handful of arugula to the warm mixture for a peppery twist.
Recipe variations
- Add a splash of non-dairy milk if you prefer a lighter sauce.
- Swap the thyme for oregano or rosemary based on your taste preferences.
- Toss in some sautéed mushrooms or spinach for a hearty extension of flavors.
FAQs
Q: Can I use store-bought gnocchi?
Absolutely! Just ensure it’s vegan, and you’re good to go.
Q: How long does it take to prepare this dish?
Prep should take about 15-20 minutes, and cooking is around 35 minutes—easy peasy!
Q: Can I use canned tomatoes instead?
Yes, but try to use high-quality canned tomatoes for best flavor. Adjust the cooking time as needed.
Q: Is this dish gluten-free?
If your gnocchi is gluten-free, then yes! Just check the label.
Q: What if I don’t have coconut cream?
You might substitute it with coconut milk, though it won’t be as rich. Alternatively, any unsweetened vegan cream could work; just adjust for consistency.
This dish is not just a meal; it’s a celebration of flavor, simplicity, and vegan creativity. Let’s embrace those vibrant colors and tantalizing aromas together! I can’t wait to hear how yours turns out—go on, give it a whirl and let your culinary spirit shine!
Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)
Description
Creamy Roasted Tomato Gnocchi is a comforting vegan dish that combines savory roasted tomatoes with pillowy gnocchi and a luscious coconut cream sauce.Ingredients
Main Ingredients
Instructions
Preparation
Preheat the oven
Preheat the oven to 375ºF (190ºC).Prep the veggies
Remove the stems from the tomatoes, peel the garlic cloves, slice the shallots, grate the ginger, and remove the thyme leaves.Chop dry thyme for better flavor release.Combine in a skillet
In a cast iron skillet, toss together the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix until well coated.Roast
Place the skillet in the oven and roast for 35 minutes.The aroma will be intoxicating!Boil the gnocchi
About 10 minutes before the tomatoes are done, bring a pot of salted water to a rolling boil. Add the gnocchi and cook until they rise to the top (2-3 minutes). Drain and set aside.Combine
Carefully take the skillet out of the oven. Add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves. Mix well.Serving time
Sprinkle with chili flakes or more pepper, dish it up in bowls, and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 320mg14%
- Potassium 800mg23%
- Total Carbohydrate 60g20%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 8g16%
- Vitamin A 600 IU
- Vitamin C 30 mg
- Calcium 40 mg
- Iron 2.5 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 15 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.1 mg
- Folate 60 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Iodine 0 mcg
- Magnesium 25 mg
- Zinc 1 mg
- Selenium 2 mcg
- Copper 0.2 mg
- Manganese 0.4 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
