A Burst of Flavor in Every Bite!
Ever imagined tender gnocchi immersed in a heavenly, creamy blend of roasted tomatoes and aromatic spices? Let me tell you, this Creamy Roasted Tomato Gnocchi is not only a stunning showstopper for your dinner table, but it’s also quick to whip up and requires just one pan! 🌟 The vibrant flavors and comforting textures will have you savoring every single bite.
Why Make This Recipe
If you’re busy juggling life but still crave something homemade and delicious, this recipe is your new best friend!
- Easy Cleanup: This is a one-pan wonder, so less time scrubbing and more time enjoying your meal. Who doesn’t love that?
- Family-Friendly: With the creamy sauce and comforting gnocchi, even picky eaters will be coming back for seconds (or thirds!)
- Affordable Gourmet: It might taste fancy, but this dish lets your wallet breathe easy. It’s totally doable without breaking the bank!
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
- Preheat your oven to 375ºF/190ºC.
- Prep the veggies: Remove stems from tomatoes, peel garlic, slice shallots, grate ginger, and remove thyme stems.
- In a cast iron skillet, add tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix until everything is coated.
- Roast in the oven for 35 minutes.
- About 10 minutes before the tomatoes are done, boil salted water and add gnocchi, cooking until they rise to the top (about 2-3 minutes). Drain and set aside.
- Remove the skillet from the oven, add gnocchi, coconut cream, and lemon juice. Mix everything together.
- Serve immediately in bowls, garnished with basil and chili flakes if desired.
How to Make Creamy Roasted Tomato Gnocchi (Overview)
Making this dish is as easy as pie—well, maybe easier since you don’t have to bake anything! Start by prepping your veggies while the oven preheats, then roast those tomatoes and shallots into caramelized, melting perfection. In the meantime, boil your gnocchi. Once everything is roasted and bubbling, fold the gnocchi in with coconut cream and a splash of lemon juice. Voilà! Just remember, don’t skip the roasting. It elevates those simple ingredients into a flavor explosion.
How to Serve Creamy Roasted Tomato Gnocchi
Picture this: a bowl filled with rich, creamy gnocchi, dotted with vibrant red tomatoes and fresh green basil. Sprinkle on some chili flakes for that kick—your taste buds will thank you! Pair it with a crunchy salad or some crusty garlic bread for the ultimate experience. The aroma alone will have your friends racing to the table!
How to Store Creamy Roasted Tomato Gnocchi
Not that leftovers will be a thing, but if you happen to have extra, this gem keeps well in the fridge for about 3-4 days. You can reheat it in the microwave or a skillet, adding a splash of water or extra coconut cream to bring back the creamy texture. For longer storage, consider freezing it for up to a month, but keep in mind the gnocchi may change texture a bit.
Tips to Make Creamy Roasted Tomato Gnocchi
- Texture Perfection: To get that creamy consistency, use full-fat coconut cream—the kind that actually holds its shape.
- Spice it Up: Adjust the cayenne to your heat preference. Feeling bold? Go for it!
- Flavor Boost: Add a sprinkle of nutritional yeast for a cheesy flavor without any dairy.
- Herb Swaps: Fresh oregano or parsley can easily swap in for thyme if you’re feeling adventurous.
- Get Saucy: Love a bit more sauce? Pour in a splash of vegetable broth along with the coconut cream for extra juiciness.
Variation
Want to switch it up? Try adding sautéed spinach or kale for a pop of green goodness! You can also substitute the coconut cream with heavy cream or a plant-based milk for different taste profiles. Feeling adventurous? Toss in some sun-dried tomatoes or olives to bring extra depth!
FAQs
Can I use different types of tomatoes?
Absolutely! Feel free to mix it up with whatever tomatoes you have. Just aim for juicy ones!
Is it possible to make this ahead of time?
Totally! You can prep everything in advance, but I recommend adding the gnocchi just prior to serving for the best texture.
Can I freeze the leftovers?
Yes, but keep in mind the texture of gnocchi may alter slightly when thawed. Just reheat gently on the stovetop!
📌 Pin this recipe for your next cozy dinner night!
Creamy Roasted Tomato Gnocchi
Ingredients
Method
- Preheat your oven to 375ºF/190ºC.
- Remove stems from tomatoes, peel garlic, slice shallots, grate ginger, and remove thyme stems.
- In a cast iron skillet, add tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne, coconut sugar, ginger, thyme, and olive oil. Mix until everything is coated.
- Roast in the oven for 35 minutes.
- About 10 minutes before the tomatoes are done, boil salted water and add gnocchi, cooking until they rise to the top (about 2-3 minutes). Drain and set aside.
- Remove the skillet from the oven, add gnocchi, coconut cream, and lemon juice. Mix everything together.
- Serve immediately in bowls, garnished with basil and chili flakes if desired.