Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)

Who doesn’t love the aroma of roasted tomatoes wafting through the kitchen?

Imagine sinking your teeth into pillowy soft gnocchi coated in a creamy and flavor-packed sauce, all made in one pan. This Creamy Roasted Tomato Gnocchi brings together the sweetness of caramelized tomatoes, the warmth of garlic, and the rich allure of coconut cream, making it a fast favorite. Plus, whether it’s a weeknight dinner or a cozy gathering, this dish is bound to impress without asking too much of your time or effort.

Why make this recipe

Let’s be honest, we all want meals that are quick and easy without sacrificing taste, right? Here are a couple of reasons this creamy goodness will win you over:

• One-pan wonder: Less mess means more time for Netflix or scrolling through your phone — you pick!
• Affordable and accessible: No need for a treasure map to source ingredients; you can find them at your local store without breaking the bank.
• A family favorite: Kids (and adults) will love the creamy texture and vibrant flavors. Who knows, this might just become a household staple!

Ingredients

You don’t need fancy stuff — just these basics!

• 18 oz fresh grape and/or cherry tomatoes (stems removed)
• 2 medium shallots (thinly sliced)
• 10 cloves garlic (peeled)
• 3/4 teaspoon coarse sea salt (or to taste)
• 1/4 teaspoon cracked black pepper (or to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 teaspoon fresh ginger root (grated)
• 1 1/2 teaspoon coconut sugar (or light brown sugar)
• 4 sprigs fresh thyme (or to taste, stems removed)
• 3 tablespoons olive oil (extra virgin)
• 18 oz fresh potato gnocchi (egg- and dairy-free)
• Juice of 1 small lemon (yields about 1–2 tablespoons)
• 1 cup fresh basil leaves (loose, or to taste)
• 5 tablespoons coconut cream (full fat)
• 1 pinch chili flakes (to garnish, optional)

Directions

Ready to dive in? Here’s how to make it:

1. Preheat your oven to 375ºF/190ºC.
2. Prep the veggies: Remove stems from tomatoes, peel garlic, slice shallots, grate ginger, and remove stems from thyme (chop if it’s on the dry side).
3. In a cast iron skillet (or oven-proof dish), add tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix until everything is coated.
4. Roast in the oven on a wire rack slightly above the middle for 35 minutes.
5. About 10 minutes before the tomatoes are done, boil salted water in a pot. Add the gnocchi and cook until they rise to the top (about 2-3 minutes). Drain and set aside.
6. Remove the skillet from the oven (careful, it’ll be extremely hot!). Add gnocchi, coconut cream, lemon juice, and fresh basil. Mix everything together.
7. Add any extra toppings (chili flakes or cracked pepper), serve immediately in bowls, and enjoy!

How to make Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make) (Overview)

Making this Creamy Roasted Tomato Gnocchi is as easy as pie… if pie were savory, creamy, and delightful!

1. Start by roasting your mixture of tomatoes, shallots, garlic, and spices — the longer you let them caramelize, the better the flavor.
2. Meanwhile, boil your gnocchi for just a couple of minutes until they float; it’s like watching magic happen!
3. When everything’s ready, combine it all in one glorious dish and mix in that velvety coconut cream. Trust me, you’ll want to dive right in!

Pro Tip: Don’t skip roasting your tomatoes long enough — it’s when they become juicy and caramelized that the real magic begins!

How to serve Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)

Feel free to get creative! Serve this gnocchi in deep bowls to capture all that creamy goodness. A sprinkle of fresh basil on top adds a gorgeous pop of green, while chili flakes give it a spicy kick (if you dare). The vibrant reds and greens will make your dish a feast for the eyes, and the aroma? Absolute heaven.

How to store Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)

This creamy dish keeps well for about 3-4 days in the fridge. Just store it in an airtight container because nobody likes the taste of fridge air! 🌬️ For longer storage, you can freeze it for up to a month. When reheating, a splash of water or extra coconut cream will bring it back to its creamy glory.

Tips to make Creamy Roasted Tomato Gnocchi (Vegan & Easy to Make)

Here are some quick insider tips to enhance your cooking game:

1. Make sure to season to taste at the end; adjusting during cooking is key!
2. If you like it a bit spicier, feel free to ramp up the cayenne or add a bit of hot sauce.
3. For a fun twist, toss in some spinach or kale just before serving to sneak in more greens.

Variation

Want to shake things up? Try adding diced bell peppers or zucchini to the roasting mix for extra veggies. You can also swap out coconut cream for cashew cream if you have it on hand. And yes, you can totally make this non-vegan — just add in your favorite cheese!

FAQs

Can I make this dish gluten-free?
Absolutely! Just look for gluten-free gnocchi; they’re delicious and a perfect swap.

How can I make this dish spicier?
Add more cayenne during the cooking process or sprinkle some red pepper flakes on top when serving.

Can I prepare this in advance?
You can prep the veggies ahead of time! Just roast them right before you’re ready to cook the gnocchi for best results.

📌 Pin this recipe for your next cozy dinner night!

Creamy Roasted Tomato Gnocchi

A delicious and easy one-pan meal featuring pillowy soft gnocchi tossed in a creamy roasted tomato sauce with a hint of spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Italian, Vegan

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the roasted vegetables

• 18 oz fresh grape and/or cherry tomatoes (stems removed)
• 2 medium shallots (thinly sliced)
• 10 cloves garlic (peeled)
• 3/4 teaspoon coarse sea salt (or to taste)
• 1/4 teaspoon cracked black pepper (or to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 teaspoon fresh ginger root (grated)
• 1 1/2 teaspoon coconut sugar (or light brown sugar)
• 4 sprigs fresh thyme (or to taste, stems removed)
• 3 tablespoons olive oil (extra virgin)

For the gnocchi mixture

• 18 oz fresh potato gnocchi (egg- and dairy-free)
• 1 small lemon (juice of, yields about 1–2 tablespoons)
• 1 cup fresh basil leaves (loose, or to taste)
• 5 tablespoons coconut cream (full fat)
• 1 pinch chili flakes (to garnish, optional)

Instructions

 

Preparation

• Preheat your oven to 375ºF/190ºC.
• Prep the veggies: Remove stems from tomatoes, peel garlic, slice shallots, grate ginger, and remove stems from thyme (chop if it’s on the dry side).
• In a cast iron skillet (or oven-proof dish), add tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix until everything is coated.

Cooking

• Roast in the oven on a wire rack slightly above the middle for 35 minutes.
• About 10 minutes before the tomatoes are done, boil salted water in a pot. Add the gnocchi and cook until they rise to the top (about 2-3 minutes). Drain and set aside.
• Remove the skillet from the oven (careful, it’ll be extremely hot!). Add gnocchi, coconut cream, lemon juice, and fresh basil. Mix everything together.
• Add any extra toppings (chili flakes or cracked pepper), serve immediately in bowls, and enjoy!

Notes

This creamy dish keeps well for about 3-4 days in the fridge. Store it in an airtight container. For longer storage, you can freeze it for up to a month. When reheating, a splash of water or extra coconut cream will restore the creamy texture. Season to taste at the end, and feel free to ramp up the spice level with cayenne or hot sauce.

Keyword Creamy Gnocchi, easy dinner, One Pan Meal, Roasted Tomato, Vegan Comfort Food