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Creamy Roasted Tomato Gnocchi

A delicious one-pan meal featuring tender gnocchi in a creamy roasted tomato sauce, perfect for family dinners or a cozy night in.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 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, stems removed or to taste
  • 3 tablespoons olive oil extra virgin
Main Ingredients
  • 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)

Method
 

Preparation
  1. Preheat your oven to 375ºF/190ºC.
  2. Remove stems from tomatoes, peel garlic, slice shallots, grate ginger, and remove thyme stems.
Cooking
  1. 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.
  2. Roast in the oven for 35 minutes.
  3. 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.
  4. Remove the skillet from the oven, add gnocchi, coconut cream, and lemon juice. Mix everything together.
  5. Serve immediately in bowls, garnished with basil and chili flakes if desired.

Notes

For texture perfection, use full-fat coconut cream for consistency. Adjust cayenne pepper for your heat preference. Can add nutritional yeast for a cheesy flavor. Swap thyme for oregano or parsley, and add a splash of vegetable broth for more sauce.