Save to Pinterest There's something about a rainy afternoon that makes you want to slide into the kitchen and create something that feels like a warm hug on a plate. I stumbled into this creamy tomato gnocchi almost by accident one October, when I had a box of gnocchi lurking in my pantry and a can of tomatoes that seemed to be calling out for something more than the usual quick pasta night. What emerged was this unexpectedly luxurious one-skillet meal that became a permanent fixture in my rotation—proof that the best dishes often arrive without fanfare.
I remember serving this to my partner on a Wednesday evening when we were both tired and hungry, and watching their face light up at that first forkful was worth more than any elaborate recipe could promise. The way the cream mellows the tomato tang, how each gnocchi pillow absorbs just enough sauce without falling apart—that's when I knew this deserved a permanent home in my cooking life.
Ingredients
- Potato gnocchi: Use fresh if you can find it, but shelf-stable versions work beautifully here and won't turn to mush if you're careful with the simmer time.
- Olive oil: Good enough to taste, since it's the foundation of your sauce flavor.
- Yellow onion and garlic: Mince them finely so they dissolve into the sauce rather than making themselves too obvious.
- Crushed tomatoes: The canned kind is actually your friend—no need to peel and blanch when this will give you consistent results every time.
- Heavy cream: This is what transforms the sauce from merely tomatoey into something silky and craveable.
- Vegetable broth: A quarter cup adds body without watering down the cream and tomato balance.
- Dried oregano and basil: These quiet Italian herbs are essential; fresh basil comes at the end as a bright finish.
- Red pepper flakes: Optional, but they add a whisper of heat that keeps the richness from becoming one-note.
- Parmesan cheese: Freshly grated makes all the difference in how smoothly it melts into the sauce.
Instructions
- Build your aromatics:
- Heat olive oil in your large skillet and let the onion soften over medium heat, about 3 minutes—you're looking for it to turn translucent and tender, not golden. Add the garlic and cook just until fragrant, about 1 minute, before it can burn.
- Establish the sauce base:
- Pour in your crushed tomatoes along with the broth, oregano, basil, and red pepper flakes if using. Season generously with salt and pepper, then let it simmer for 5 minutes so the flavors start to marry together and mellow out.
- Bring in the cream:
- Stir in the heavy cream and bring everything back to a gentle simmer—not a rolling boil, which can cause the cream to split or the sauce to break.
- Introduce the gnocchi:
- Add your gnocchi and stir gently to coat each piece in the sauce, then cover the skillet and cook for 5 to 7 minutes, stirring occasionally. The gnocchi will float to the surface when they're done, but a gentle stir every minute or so prevents sticking and ensures even cooking.
- Finish with cheese:
- Remove the lid, stir in your Parmesan, and cook uncovered for another 1 to 2 minutes until the cheese melts completely and the sauce turns silky. Taste and adjust salt and pepper—you might be surprised how much you want.
Save to Pinterest There's a moment right before you serve this—when the skillet is sitting there steaming and golden, flecked with green basil—where you realize you've made something that turns an ordinary evening into something worth remembering. That's the magic of a dish this simple and this good.
Why This Works So Well
The beauty of this recipe is that gnocchi is already pillowy and tender, so your sauce doesn't need to do the heavy lifting of tenderizing anything—it just needs to taste good and cling to the surface. The combination of crushed tomatoes and cream creates a naturally balanced sauce without any fussy techniques, just the confidence of knowing that sweet, acidic tomato and rich cream were made for each other.
Variations That Feel Natural
I've added baby spinach at the very end, stirring it in after the cheese melts so it wilts from the residual heat without overcooking. Sautéed mushrooms are another quiet addition that no one expects but everyone loves—cook them separately in a little oil and garlic, then fold them in alongside the gnocchi for a more substantial meal.
Serving and Pairing
This is one of those dishes that doesn't demand much company, but it's grateful for what you give it. A crisp green salad alongside cuts through the richness perfectly, and crusty bread is non-negotiable for soaking up every drop of sauce. If you're reaching for wine, something light and bright like Chianti or a simple Pinot Grigio won't compete with the creaminess.
- Serve straight from the skillet if you want to keep everything warm and let people help themselves.
- Leftover sauce without gnocchi can be reheated gently and tossed with fresh pasta the next night for something entirely different.
- Keep extra Parmesan at the table so everyone can adjust the cheese level to their own taste.
Save to Pinterest This is comfort food that doesn't apologize for being simple, and that's exactly why it works. Make it for yourself on a quiet night, or make it for people who matter—either way, you'll find it becoming one of those recipes you return to again and again.
Recipe Questions & Answers
- → What type of gnocchi works best?
Fresh potato gnocchi yields the best texture, but store-bought varieties can work well if cooked properly.
- → Can I make this dish vegan?
Yes, substitute heavy cream with plant-based cream and use vegan cheese or omit cheese altogether.
- → How to prevent gnocchi from sticking?
Stir gently and occasionally during cooking and ensure the sauce has enough liquid to coat the gnocchi well.
- → What herbs complement the tomato sauce?
Dried oregano and basil add classic Italian flavors, while fresh basil at the end brightens the dish.
- → Can I add vegetables to the dish?
Yes, baby spinach, sautéed mushrooms, or zucchini work well and add extra nutrition and texture.
- → What should I serve with this meal?
A crisp green salad and crusty bread pair beautifully, along with a light Italian red wine like Chianti.