Creamy Roasted Cherry Tomato Gnocchi
Prep Time:
10 Minutes
Serves:
4 Servings
Cook Time:
20–25 Minutes
Author
About the Recipe
This creamy cherry tomato gnocchi is made entirely in one pan on the stovetop. The tomatoes cook down until blistered and jammy, then coconut milk creates a rich, silky sauce that coats the pillowy gnocchi. It’s simple, comforting, and full of garlic, herbs, and fresh basil.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 shallots, thinly sliced
- 3 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika, or to taste
- 3 cups cherry tomatoes
- Salt and black pepper, to taste
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1 package gnocchi, about 17.5 oz (500 g)
- ½ teaspoon red pepper flakes, or to taste
- 1 generous handful fresh basil, roughly torn
- Veggie broth, optional
Optional Toppings
- Vegan Parmesan
- Extra fresh basil
- Red pepper flakes
- Freshly cracked black pepper
Servings
Yields
Ingredients
Ingredients
Ingredients
Ingredient
2 tablespoons olive oil
Ingredient
6 cloves garlic, minced
Ingredient
2 shallots, thinly sliced
Ingredient
3 teaspoons Italian seasoning
Ingredient
1 teaspoon dried oregano
Ingredient
1 teaspoon paprika, or to taste
Ingredient
3 cups cherry tomatoes
Ingredient
Salt and black pepper, to taste
Ingredient
1 can full-fat coconut milk, 13.5 oz / 400 ml
Ingredient
1 package gnocchi, about 17.5 oz / 500 g
Ingredient
½ teaspoon red pepper flakes, or to taste
Ingredient
1 generous handful fresh basil, roughly torn
Ingredient
Veggie broth, optional
Optional Toppings
Ingredients
Ingredient
Vegan Parmesan
Ingredient
Extra fresh basil
Ingredient
Red pepper flakes
Ingredient
Freshly cracked black pepper
Linked Recipes
Preparation
Step 1
Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the shallots and sauté for 3–4 minutes, until softened.
Step 2
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Step 3
Add the cherry tomatoes, Italian seasoning, oregano, paprika, red pepper flakes, and a generous pinch of salt and black pepper. Stir everything together.
Step 4
Cook over medium to medium-high heat for 8–10 minutes, stirring occasionally, until the tomatoes blister, soften, and burst. Gently press some with the back of a spoon to release their juices and create a chunky sauce.
Step 5
Pour in the coconut milk and stir to combine. Let the sauce simmer for 2–3 minutes so the flavors come together.
Step 6
Add the gnocchi directly to the pan and stir until coated. Cook for 5–7 minutes, stirring occasionally, until the gnocchi are tender and the sauce is thick and creamy. If it becomes too thick, add a small splash of water or vegetable broth.
Step 7
Stir in the fresh basil and taste, adjusting the salt, pepper, or red pepper flakes as needed.
Step 8
Serve hot with vegan Parmesan, additional basil, and red pepper flakes if desired.
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