This roasted tomato and coconut gnocchi skillet is creamy, comforting, and fully vegan! Made with simple ingredients like fresh tomatoes, potato gnocchi, coconut cream, and fresh basil, it’s the perfect weeknight dinner that comes together in under an hour.
Whether you’re cooking for yourself, family, or guests, this dish is flavor-packed, easy to make, and customizable to your taste.
Why You’ll Love This Recipe
- Quick & Simple: Roast the vegetables and toss everything in one skillet.
- Vegan & Dairy-Free: Coconut cream gives it a rich, creamy texture without dairy.
- Flavorful & Comforting: Roasted tomatoes, ginger, smoked paprika, and fresh herbs create depth of flavor.
- Customizable: Add tofu, beans, or other vegetables, and adjust spices to taste.
Ingredients
- 18 oz (500 g) grape or cherry tomatoes, stems removed
- 2 medium shallots, thinly sliced
- 10 garlic cloves, peeled
- ¾ tsp coarse sea salt
- ¼ tsp cracked black pepper
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, adjust to taste)
- 1 tsp grated fresh ginger
- 1½ tsp coconut sugar (or light brown sugar)
- 4 sprigs fresh thyme, stems removed
- 3 tbsp extra virgin olive oil
- 18 oz (500 g) fresh potato gnocchi (egg- and dairy-free)
- Juice of 1 small lemon
- 1 cup fresh basil leaves, loosely packed
- 5 tbsp full-fat coconut cream
- Optional: pinch of chili flakes for garnish
Instructions
- Preheat Oven: 375°F (190°C), wire rack slightly above the middle.
- Prep Vegetables: Slice shallots, peel garlic, grate ginger, remove thyme stems.
- Roast Tomatoes: In a cast iron skillet, combine tomatoes, shallots, garlic, olive oil, spices, coconut sugar, ginger, and thyme. Mix well. Roast for 35 minutes.
- Cook Gnocchi: About 10 minutes before tomatoes are done, boil gnocchi in salted water until they float (2–3 min). Drain and set aside.
- Combine & Serve: Remove skillet from oven. Add cooked gnocchi, coconut cream, lemon juice, and fresh basil. Mix gently. Add chili flakes or extra pepper if desired. Serve immediately.
Tips & Variations
- Add Protein: Include roasted beans, tofu, seitan, or vegan chicken.
- Make Gluten-Free: Use gluten-free gnocchi or swap gnocchi for beans.
- Milder Option: Reduce cayenne pepper or skip chili flakes for kid-friendly versions.
- Extra Veggies: Mix in zucchini, bell peppers, or spinach for added color and nutrition.
Storage
Store leftovers in an airtight container in the fridge for 1–2 days. Keep basil, lemon juice, and coconut cream separate until reheating to maintain freshness.
This creamy roasted tomato & coconut gnocchi skillet is a simple, cozy, and vibrant vegan meal your whole family will love! 🥰