Roasted Tomato Gnocchi
This Creamy Roasted Tomato Gnocchi makes a perfect weeknight dinner that feels fancy and time consuming, but it's made with ease.
Servings: 4 people
Ingredients
- 500 g gnocchi
- 2 1/2 cups cherry or grape tomatoes sliced in half
- 3 tbsp + 2 tsp olive oil
- 1/4 tsp each kosher salt, black pepper, garlic powder plus 1/2 tsp Italian seasoning for roasting tomatoes
- 1/2 small yellow onion finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/ tsp garlic powder
- 2 tsp Italian seasoning
- 2 cups canned crushed tomatoes
- 1/4 cup sun-dried tomatoes the packed in oil type, finely chopped
- 3 tbsp vegan heavy cream Silk brand for example, or sub full fat coconut milk
- 2 to 3 tbsp packed finely chopped parsley to taste
- Vegan parmesan for serving optional
- Red chili flakes for serving optional
Instructions
- Preheat oven to 425. In a baking dish, place the sliced tomatoes, 2 tsp olive oil, and their seasonings. Toss to coat tomatoes in the oil. Roast for 20 to 25 min until juices are released. Remove from oven. Meanwhile, boil gnocchi according to package directions in salted water.
- Preheat large pan on medium heat. Add remaining 3 tbsp olive oil, onions, salt, pepper, garlic powder, Italian seasoning. Stir and cook for 6 to 7 min, lowering heat to medium low to prevent burning. Add boiled/drained gnocchi and cook 4 min, stirring periodically.
- Add crushed tomatoes, cook 5 min. Add roasted tomatoes, sun-dried tomatoes, heavy cream and stir. Cook together for 3 min. Top with chopped parsley and vegan parmesan if using. Red chili flakes to serve, for spicy heat.