Description
A quick and satisfying weeknight dinner featuring roasted tomatoes, garlic, and creamy coconut sauce mixed with gnocchi.
Ingredients
Scale
- 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)
- 1 small lemon, juice
- 1 cup fresh basil leaves, loosely packed (or to taste)
- 5 tablespoons coconut cream (full fat)
- 1 pinch chili flakes (to garnish, optional)
Instructions
- Preheat the oven to 375ºF/190ºC.
- Prep the vegetables: remove the stems from the tomatoes, peel the garlic cloves, peel and slice the shallots, grate the ginger, and remove the stems from the thyme.
- 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-proof dish). Use a spatula to mix until everything is well coated.
- Place the skillet in the oven and roast for 35 minutes, until everything is soft and slightly caramelized.
- Bring a pot of salted water to a boil about 10 minutes before the tomatoes are done. Add the gnocchi and cook until they rise to the top, about 2-3 minutes, or according to package instructions. Drain and set aside.
- Remove the skillet from the oven and add the cooked gnocchi, coconut cream, lemon juice, and fresh basil leaves. Mix everything gently to combine.
- Serve immediately in bowls, garnished with additional toppings as desired.
Notes
Keep an eye on the garlic while roasting, as burnt garlic can impart a bitter taste. Fresh herbs should ideally be stirred in at the end to maintain their vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg