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Creamy Roasted Tomato & Coconut Gnocchi

Pillowy gnocchi in rich coconut cream with caramelized cherry tomatoes and fresh basil, perfect for comfort food dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Fusion, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh gnocchi
  • 2 cups cherry tomatoes halved
  • 1 can (14 oz) coconut cream
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 0.25 cup fresh basil leaves chopped
  • 0.5 cup grated Parmesan cheese
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes
  • 2 tbsp butter

Equipment

  • Baking sheet
  • Large pot
  • Large skillet
  • Wooden spoon

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss halved cherry tomatoes with 1 tablespoon olive oil, half the salt, and black pepper, then spread on prepared baking sheet.
  3. Roast tomatoes for 20-25 minutes until caramelized and slightly wrinkled.
  4. Cook gnocchi in boiling salted water according to package directions until they float to surface.
  5. Heat remaining olive oil in large skillet over medium heat and sauté minced garlic until fragrant, about 1 minute.
  6. Add coconut cream to skillet, stirring gently to combine with garlic.
  7. Add roasted tomatoes to coconut cream mixture with any accumulated juices.
  8. Gently fold in cooked gnocchi, ensuring each piece is coated with creamy sauce.
  9. Stir in butter, fresh basil, and red pepper flakes, allowing flavors to meld.
  10. Taste and adjust seasoning, then serve immediately topped with grated Parmesan cheese.

Notes

For best results, use fresh gnocchi. Can substitute coconut milk for lighter version. Add protein like grilled chicken or shrimp if desired.