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Creamy Roasted Tomato Gnocchi

A one-pan creamy delight featuring roasted tomatoes and garlic, perfect for a cozy night or impressing guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

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)
Gnocchi and Garnish
  • 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.
Roasting and 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.
Combining
  1. Remove the skillet from the oven, add gnocchi, coconut cream, and lemon juice. Mix everything together.
  2. Serve immediately in bowls, garnished with basil and chili flakes if desired.

Notes

Store any leftovers in the fridge for up to 3 days. For freezing, it holds up fine for about a month. Reheat gently in a skillet with a splash of water or vegetable broth.