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.
Ingredients
- 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
Instructions
- 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