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Creamy Roasted Tomato Gnocchi

Creamy Roasted Tomato Gnocchi: A Cozy Vegan Comfort Dish

Indulge in the delicious comfort of Creamy Roasted Tomato Gnocchi, a vegan dish bursting with flavor and quick to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 pint Fresh Grape and/or Cherry Tomatoes Use Roma or heirloom if small varieties aren't available.
  • 2 medium Shallots Can substitute with red or yellow onions.
  • 4 cloves Garlic Can be swapped with garlic powder.
  • 1 teaspoon Coarse Sea Salt
  • 1 teaspoon Cracked Black Pepper Substitute with ground pepper as needed.
  • 1 teaspoon Smoked Paprika Use regular paprika if unavailable.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste or omit.
  • 1 inch Fresh Ginger Root Can be finely minced.
  • 1 tablespoon Coconut Sugar Light brown sugar can also work.
  • 1 tablespoon Fresh Thyme Dried thyme can substitute in limited quantities.
  • 2 tablespoons Extra Virgin Olive Oil Any cooking oil may work.
For the Gnocchi
  • 1 pound Fresh Potato Gnocchi Ensure egg- and dairy-free for vegans.
  • 2 tablespoons Lemon Juice Lime juice can be a substitute.
  • 1/4 cup Fresh Basil Leaves Dried basil can be used in a pinch.
  • 1 cup Coconut Cream Vegan heavy cream or thick cashew cream are alternatives.
  • 1 teaspoon Chili Flakes Optional garnish.

Equipment

  • Oven
  • Skillet
  • Pot
  • Baking tray
  • Parchment paper
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC). Line a baking tray with parchment paper.
  2. Wash and stem the fresh grape or cherry tomatoes. Slice the shallots thinly and peel the garlic cloves.
  3. In a large oven-safe skillet, combine tomatoes, shallots, and garlic with smoked paprika, cayenne pepper, ginger, coconut sugar, olive oil, sea salt, cracked black pepper, and fresh thyme. Toss until well coated.
  4. Place the skillet in the oven and roast for 35 minutes until tomatoes soften and burst.
  5. Boil a large pot of salted water. Add the gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.
  6. Smash the roasted garlic and mix it with the tomato sauce. Add gnocchi, coconut cream, lemon juice, and fresh basil. Stir until mixed.
  7. Serve the Creamy Roasted Tomato Gnocchi hot, garnished with chili flakes or extra black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 7gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 40mgCalcium: 45mgIron: 2mg

Notes

For added vibrancy, mix and match different tomato varieties. Ensuring even spacing in the skillet prevents steaming during roasting.

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