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.
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.