The Aromatic Allure of Roasted Tomatoes
Ever had a dish that practically makes your taste buds sing? Imagine a Creamy Roasted Tomato Gnocchi that envelops you in richness while tickling your senses with the delicious aroma of roasted tomatoes and garlic. What makes this recipe a must-try is its one-pan appeal, ensuring your cleanup is as easy as pie (or should we say gnocchi?). Perfect for a cozy night in or impressing guests, it’s a winner all around!
Why Make This Recipe
Why clutter your kitchen with complicated recipes when you can whip up this easy and creamy delight? Here’s why you’re going to love it:
- Quick Cleanup: Who wants to wash a mountain of pots and pans? Not you! Everything happens in one skillet.
- Family-Friendly: Kids and adults alike go wild for the comforting flavors of creamy gnocchi.
- Budget-Friendly: Simple ingredients, big taste. No fancy-schmancy stuff needed!
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:
Get ready to create some magic in your kitchen with these simple steps!
- 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)
Let’s break it down! First, you pop those veggies in a skillet, roast them to perfection, and allow the aromas to consume your kitchen. While that’s happening, boil your gnocchi until they float like little delicious clouds. Once everything’s roasted and golden, toss it all together with coconut cream and a splash of lemon juice. Pro tip: Don’t skip on the roasted garlic with those tomatoes; it makes all the difference!
How to Serve Creamy Roasted Tomato Gnocchi
Need a show-stopping presentation? Serve this creamy goodness in rustic bowls, topped with vibrant green basil and a sprinkle of chili flakes for a pop of color. The gnocchi should be nestled among the lovely roasted tomatoes, making every bite a warm hug for your taste buds. As the heavenly scent wafts through your space, you’ll have everyone swooning! 🌿
How to Store Creamy Roasted Tomato Gnocchi
Wondering how long this dish keeps? You can store any leftovers in the fridge for up to 3 days. Just pop it in a sealed container. If you want to freeze it, it holds up fine for about a month. For reheating, simply warm it gently in a skillet, adding a splash of water or vegetable broth to maintain its creaminess.
Tips to Make Creamy Roasted Tomato Gnocchi
Here are some quick insider tricks to elevate your dish:
- Don’t cook the gnocchi too long; once they float, they’re ready to party.
- Feel free to swap out the coconut cream for any cream of your choice if you prefer.
- Love a spicy kick? 🔥 Add more cayenne or top with extra chili flakes!
- Experiment with different herbs like oregano or rosemary for a unique twist.
Variation
Want to switch things up? You can easily make this dish vegan by ensuring your gnocchi are dairy-free and replacing the coconut cream with a nut-based cream alternative. Add roasted veggies like bell peppers or zucchini for an extra nutritional punch!
FAQs
1. Can I use a different type of pasta instead of gnocchi?
Absolutely! Any short pasta will work, but be sure to adjust cooking times.
2. How can I make this dish ahead of time?
Prep the roasted veggies in advance and store them in the fridge. Then, just boil your gnocchi and mix everything before serving!
3. What if I don’t have fresh tomatoes?
You can substitute with canned tomatoes — just adjust the seasoning to taste!
📌 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.
