Creamy Roasted Tomato & Coconut Gnocchi – A Cozy, Creamy Weeknight Dream

There’s something magical about a bubbling skillet of creamy gnocchi — especially when roasted tomatoes meet the velvety richness of coconut milk. This Creamy Roasted Tomato & Coconut Gnocchi brings a comforting Italian classic together with tropical flair, creating a luscious dish that’s both hearty and light.

Imagine tender gnocchi pillows coated in a dreamy tomato-coconut sauce, kissed with garlic and basil. It’s a one-pan wonder that feels like it’s been simmering all day, yet it’s ready in under 30 minutes.

This dish is perfect for cozy dinners, busy weeknights, or impressing guests with minimal effort and maximum flavor.

Ingredients:

• 1 pound (450g) potato gnocchi
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 cup full-fat coconut milk
• ½ cup grated parmesan (or vegan substitute)
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon tomato paste
• Fresh basil leaves, chopped (plus more for garnish)
• 1 teaspoon Italian seasoning
• 1 teaspoon balsamic vinegar (optional, for depth)

Instructions:

1. Roast the Tomatoes:
   Preheat your oven to 400°F (200°C). Spread cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 15–20 minutes until blistered and slightly caramelized.
2. Cook the Gnocchi:
   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top (about 2–3 minutes). Drain and set aside.
3. Make the Sauce Base:
   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot and garlic, sautéing until fragrant and golden, about 2 minutes.
4. Add Coconut Milk and Flavorings:
   Stir in tomato paste, roasted tomatoes, and coconut milk. Add Italian seasoning, red pepper flakes, and a touch of balsamic vinegar if desired. Simmer gently for 5 minutes until the sauce thickens slightly.
5. Combine and Simmer:
   Add the cooked gnocchi to the sauce and toss gently to coat. Sprinkle in parmesan and stir until the sauce becomes luxuriously creamy.
6. Adjust Seasoning & Garnish:
   Taste and season with salt and black pepper as needed. Garnish with fresh basil and extra parmesan.
7. Serve:
   Spoon the gnocchi into warm bowls, drizzle lightly with olive oil, and enjoy every creamy, tangy, coconut-kissed bite.

Tips & Tricks:

• For a richer flavor, roast the tomatoes with a few garlic cloves or a drizzle of honey.
• Don’t skip the basil — its freshness balances the coconut cream perfectly.
• You can use store-bought gnocchi for speed or homemade for extra tenderness.
• Add spinach or kale for a veggie boost without altering the sauce’s flavor.

Creamy Roasted Tomato & Coconut Gnocchi

A creamy, cozy gnocchi dish made with roasted tomatoes, coconut milk, and fresh basil — perfect for quick weeknight comfort.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Fusion, Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb potato gnocchi
• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 3 cloves garlic
• 1 small shallot
• 1 cup coconut milk
• 0.5 cup grated parmesan
• 0.25 tsp red pepper flakes
• 1 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp balsamic vinegar
• to taste salt and black pepper
• handful fresh basil

Equipment

• Skillet
• Baking sheet
• Mixing spoon
• Pot

Method

 

1. Preheat oven to 400°F (200°C) and roast cherry tomatoes for 15–20 minutes.
2. Boil gnocchi until they float, then drain.
3. Sauté garlic and shallot in olive oil until fragrant.
4. Add tomato paste, roasted tomatoes, and coconut milk; simmer.
5. Add gnocchi and parmesan; stir until creamy.
6. Season, garnish with basil, and serve warm.

Notes

This dish is best enjoyed fresh but also reheats beautifully.

Variations:

• Vegan Version: Skip the parmesan or use nutritional yeast for a dairy-free option.
• Protein Boost: Add grilled chicken, shrimp, or crispy chickpeas on top.
• Spicy Twist: Stir in a teaspoon of chili oil or harissa paste for a kick.
• Cheesy Bake: Transfer to an oven-safe dish, top with mozzarella, and broil for a golden crust.

Serving Suggestions:
Serve this creamy gnocchi with crusty garlic bread and a crisp side salad. For an elegant dinner, pair with a chilled glass of white wine or sparkling water with lime.

Storage Information:
Leftovers keep beautifully! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.

FAQ:
Can I use another milk instead of coconut?
Yes! Heavy cream, oat milk, or cashew cream all work beautifully.

Is it gluten-free?
Use gluten-free gnocchi to make this dish fully gluten-free.

Can I freeze it?
Yes, but note that the sauce may thicken slightly upon reheating. Freeze for up to 1 month and reheat on low heat with added coconut milk.

History / Fun Facts:
Gnocchi dates back to ancient Roman times, where dumpling-style pasta was made from semolina and eggs. Over centuries, Italian cooks transformed it into the soft potato-based version we adore today. The coconut twist in this recipe adds a modern, tropical element inspired by Southeast Asian flavors — showing how fusion cuisine can be both comforting and creative.