Creamy Tomato Gnocchi (Printable)

Pillowy gnocchi simmered in a rich tomato cream sauce with Parmesan and fresh basil.

# Components:

→ Gnocchi

01 - 1 lb potato gnocchi (fresh or shelf-stable)

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/4 cup vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Cheese & Garnish

12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - Fresh basil leaves, for garnish

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes.
02 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper, then simmer for 5 minutes.
04 - Stir in heavy cream and bring the sauce to a gentle simmer.
05 - Add potato gnocchi to the skillet, stirring to coat evenly. Cover and cook for 5 to 7 minutes, stirring occasionally, until gnocchi are tender.
06 - Remove the lid, stir in grated Parmesan cheese, and cook for 1 to 2 minutes until melted and the sauce becomes creamy.
07 - Taste the sauce and adjust salt and pepper as needed.
08 - Serve hot, topped with additional Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering delivery.
  • The sauce is silky and rich without being heavy, hitting that sweet spot between indulgent and light.
  • You can make it with ingredients you probably already have, and it transforms into something completely different every time.
02 -
  • Don't let the cream boil after you add it or it can separate and look broken; keep the heat gentle once it's in.
  • Fresh gnocchi cook faster than shelf-stable, so if using fresh, shorten the cooking time or they'll fall apart.
03 -
  • If your sauce breaks or looks separated after adding cream, whisk in a spoonful of cold cream or broth and it will usually come back together.
  • Don't overcrowd the skillet when adding gnocchi; if you're doubling the recipe, use two skillets or cook in batches so the sauce stays creamy instead of steamy.
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