Creamy Tomato Gnocchi Dish (Printable)

Tender gnocchi bathed in a rich and creamy tomato sauce, enhanced with garlic, herbs, and Parmesan.

# What You’ll Use:

→ Gnocchi

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

→ Sauce

02 - 2 tbsp 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 tsp dried oregano
09 - 1/2 tsp dried basil
10 - 1/2 tsp 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

# How-To:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes.
02 - Incorporate minced garlic into the skillet and cook until fragrant, approximately 1 minute.
03 - Pour crushed tomatoes and vegetable broth into the skillet. Stir in dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper. Allow the mixture to simmer gently for 5 minutes.
04 - Stir heavy cream into the tomato sauce carefully and bring to a gentle simmer.
05 - Add gnocchi to the skillet, stirring to coat them evenly with the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi become tender.
06 - Remove the lid and stir in grated Parmesan cheese. Cook for an additional 1 to 2 minutes until the cheese melts and the sauce becomes creamy.
07 - Taste and modify the seasoning with salt and pepper as desired.
08 - Dish out the gnocchi hot, garnished with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in half an hour, but tastes like you've been simmering sauce all day.
  • The pillowy gnocchi gets coated in a sauce so creamy and rich that you'll find yourself scraping the skillet clean.
  • It's the kind of dish that makes you feel like you've done something special in the kitchen, even when you're just following a simple rhythm.
02 -
  • Don't let the cream boil vigorously or it will separate and look curdled rather than luxurious.
  • Stir the gnocchi occasionally as they cook; they'll stick together in clumps if you ignore them, and you want each one dressed in sauce.
03 -
  • If your sauce seems too thick when you add the gnocchi, thin it with a splash of the vegetable broth or pasta water rather than letting it tighten further.
  • Room-temperature gnocchi cooks more evenly than cold straight-from-the-fridge gnocchi, so take them out a few minutes before you start your sauce.
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