Are you on the hunt for a comforting, delicious, and easy-to-make weeknight dinner that’s both vegan and satisfying? Look no further than this Creamy Roasted Tomato Gnocchi. This dish combines the rich, savory flavors of roasted tomatoes and garlic with the creamy goodness of coconut cream, all brought together with pillowy soft gnocchi. It’s a meal that’s perfect for cozy evenings at home, whether you’re dining solo, with family, or enjoying a romantic date night. Let’s dive into why you’ll love this recipe and how you can make it your own.
Why You’ll Love This Creamy Roasted Tomato Gnocchi
Quick and Easy: With just 10 minutes of prep time and 35 minutes in the oven, this dish comes together in under an hour, making it ideal for busy weeknights.
Flavorful and Comforting: The combination of roasted tomatoes, garlic, and coconut cream creates a rich, savory sauce that’s both comforting and satisfying.
Vegan and Dairy-Free: Made without any animal products, this dish is perfect for those following a vegan or dairy-free diet.
Customizable: Easily tweak the ingredients to suit your taste, whether you prefer more spice, extra herbs, or a different type of pasta.
One-Pan Wonder: This recipe uses just one skillet, minimizing cleanup and making it a hassle-free meal.
The Secret to Creamy Perfection
The key to achieving the perfect creamy texture in this dish lies in the combination of coconut cream and roasted tomatoes. The tomatoes release their juices and caramelize in the oven, creating a rich base for the sauce. The coconut cream adds a luxurious creaminess without overpowering the other flavors. Here’s how it works:
Roasted Tomatoes: Roasting the tomatoes intensifies their sweetness and adds a depth of flavor to the dish.
Coconut Cream: This ingredient provides the creamy texture without any dairy, making it a great vegan alternative.
Fresh Herbs and Spices: A sprinkle of fresh basil, a squeeze of lemon juice, and a dash of cayenne pepper add brightness and a hint of heat, balancing the richness of the sauce.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Remove the stems from the cherry and/or grape tomatoes, wash them, and pat them dry. Peel the garlic cloves and shallots, then slice the shallots thinly. Remove the thyme leaves from the stems and grate the ginger.
Step 2: Roast the Vegetables
Add the tomatoes, shallots, garlic, salt, pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme, and olive oil to a cast iron skillet (or other oven-safe dish). Mix everything well until the vegetables are evenly coated in the oil and spices.
Step 3: Roast in the Oven
Place the skillet in the oven and roast for 35 minutes. About 10 minutes before the tomatoes are done, start boiling a pot of salted water for the gnocchi.
Step 4: Cook the Gnocchi
Once the water is boiling, add the fresh potato gnocchi and cook until they rise to the top, about 2-3 minutes. Drain and set aside.
Step 5: Combine Everything
Remove the skillet from the oven (careful, it will be very hot!). Use a fork to smash the garlic cloves. Add the cooked gnocchi to the skillet and mix well.
Step 6: Add the Cream and Herbs
Add the coconut cream, lemon juice, and fresh basil leaves to the skillet. Mix everything together until the gnocchi is well coated in the creamy sauce.
Step 7: Serve and Enjoy
Serve the gnocchi in bowls, garnished with additional cracked black pepper, red chili flakes, or a drizzle of olive oil if desired. Enjoy immediately for the best flavor and texture.
Recipe & Storage Tips
Store Leftovers: Store any leftovers in an airtight container in the fridge and consume within 1-2 days. The basil may wilt slightly, but the dish will still be delicious.
Customize: Feel free to add cooked beans, tofu, or vegan “chicken” for extra protein. You can also add additional vegetables like bell peppers or zucchini.
Make It Spicy: Add a pinch of red chili flakes or a dash of hot sauce for an extra kick.
Gluten-Free Option: Use gluten-free gnocchi or replace the gnocchi with the same amount of beans for a gluten-free version.
Conclusion: A Weeknight Delight
This Creamy Roasted Tomato Gnocchi is a dish that combines simplicity with rich, satisfying flavors, making it a perfect choice for any night of the week. Whether you’re cooking for yourself or for a group, this vegan dish is sure to impress. Its creamy texture and savory taste will leave you feeling satisfied and comforted.
So, gather your ingredients, follow these steps, and enjoy a delicious and easy weeknight dinner that’s both vegan and utterly delicious. And don’t forget to make it your own by experimenting with different ingredients and flavors. Happy cooking!
FAQs
Q: Can I use regular tomatoes instead of cherry or grape tomatoes?A: Yes, you can use Roma or heirloom tomatoes. Just cut them into smaller chunks.
Q: Can I roast the gnocchi with the tomatoes instead of boiling them?A: It’s best to boil the gnocchi to ensure they’re tender. Roasting them may result in a chewier texture.
Q: Can I use coconut milk instead of coconut cream?A: Yes, but the sauce will be slightly more liquid and less creamy.
Q: Can I make this dish gluten-free?A: Yes, use gluten-free gnocchi or replace the gnocchi with beans.
Q: Can I add protein to this dish?A: Yes, add cooked beans, tofu, or vegan “chicken” for extra protein.
Q: Can I use dried herbs instead of fresh?A: Yes, but use less as dried herbs are more concentrated in flavor.
Q: Can I make this dish ahead of time?A: Yes, prepare the roasted tomatoes and sauce ahead of time and combine with the gnocchi when ready to serve.
Q: Can I freeze leftovers?A: It’s not recommended, as the texture of the gnocchi may change upon freezing.
Q: Can I add more spices?A: Yes, feel free to add cumin, coriander, or turmeric for extra flavor.
Q: Can I use a different type of pasta?A: Yes, use any pasta you prefer, but adjust the cooking time according to the package instructions.
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