Baked Cream Cheese & Tomato Gnocchi
Vegan baked cream cheese and roasted tomato gnocchi pot. Just a few key ingredients to make this delicious plant based recipe, and only two pots needed to bring this together. It's a similar concept to the viral baked feta pasta, this time with a vegan cream cheese and gnocchi.
Prep Time 5 minutes mins
Cook Time 39 minutes mins
- 250 g gnocchi
- 5 cloves garlic
- 100 g vegan cream cheese I use nush
- 1 red onion optional
- 200 g tomatoes baby or cherry
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried thyme
- Large pinch salt & pepper
- Garnish with fresh oregano
Preheat the oven to 200°C fan
Add the tomatoes, quartered red onion, peeled garlic cloves and olive oil to a roasting dish
Add the dried herbs, create a space in the middle and add the cream cheese to the middle, pop in the oven and bake for 25 minutes
In a pot of boiling water, add a generous pinch of salt with the gnocchi and simmer for a few minutes, drain but leave a ladle full of the water in the pot
When the tomatoes have baked, mash the garlic and tomatoes into the cream cheese and mix until creamy then add in the cooked gnocchi and water
Mix together then add back to the oven for 5 minutes, garnish with fresh oregano or basil and enjoy