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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
Cook Time 20 minutes
Total Time 30 minutes
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.