Pin This creamy tomato gnocchi showed up in my life during a rainy weeknight when I wanted comfort food but refused to order takeout for the third time. I had a shelf-stable package of potato gnocchi staring back at me from the pantry and some canned tomatoes in the cupboard. What came out of that desperate experiment has since become one of those recipes I keep in my back pocket for nights when I need something that feels special but comes together in the time it takes to set the table.
I made this for my sister last winter when she was recovering from surgery and too exhausted to cook anything elaborate. She took one bite looked at me with genuine surprise and asked why wed been ordering restaurant pasta for years when something this good existed in our own kitchen. Now whenever she visits she casually asks if I happen to have any gnocchi around which is her code for please make that sauce again.
Ingredients
- Potato gnocchi: Fresh or shelf-stable both work beautifully but Ive found shelf-stable holds up slightly better when simmering directly in the sauce
- Olive oil: Creates the flavor foundation for your aromatics so use something you actually like tasting
- Yellow onion: Finely chopped so it melts into the sauce rather than leaving noticeable chunks
- Garlic: Three cloves might feel aggressive but the cream and tomatoes temper it perfectly
- Canned crushed tomatoes: The backbone of the dish and honestly better than fresh tomatoes for this specific application
- Heavy cream: Transforms the sharp tomato sauce into something velvety and restaurant-worthy
- Vegetable broth: Adds depth and helps create enough liquid to properly cook the gnocchi
- Dried oregano and basil: Dried herbs actually work better here than fresh since they bloom during the simmer
- Red pepper flakes: Even if you think you dont like heat add just a half teaspoon to wake everything up
- Parmesan cheese: Stirred into the sauce at the end for saltiness and umami that ties the whole dish together
- Fresh basil: The finishing touch that makes it look like you tried harder than you actually did
Instructions
- Build your flavor foundation:
- Heat olive oil in a large skillet over medium heat then add your chopped onion letting it soften and turn translucent about three minutes. Add minced garlic and cook just until fragrant maybe another minute because burnt garlic will ruin everything.
- Create the sauce base:
- Pour in crushed tomatoes vegetable broth oregano basil and red pepper flakes then season with salt and pepper. Let this simmer for five minutes so the flavors can introduce themselves to each other properly.
- Add the cream:
- Stir in heavy cream and watch the sauce transform from bright orange to this gorgeous pale coral color. Bring it back to a gentle simmer but keep an eye on it because cream can sometimes separate if it gets too aggressive.
- Cook the gnocchi:
- Add gnocchi right into the skillet stirring to coat every piece in sauce. Cover and cook for five to seven minutes stirring occasionally until the gnocchi are tender and have absorbed some of that liquid.
- Finish with cheese:
- Remove the lid stir in Parmesan cheese and cook just another minute or two until melted and the sauce has thickened into something you want to put on absolutely everything. Taste and adjust seasoning because this is your last chance.
- Serve it up:
- Portion into bowls and hit each serving with extra Parmesan and fresh basil leaves. Serve immediately while the cheese is still melty and the sauce is hugging the gnocchi.
Pin This recipe has become my go-to for dinner parties because it feels impressive and comforting but I can actually talk to my guests instead of being stuck at the stove. Last month I served it to friends who swore they didnt like gnocchi and watched them go back for seconds before admitting theyd been eating it wrong their entire lives.
Making It Your Own
The beauty of this dish is how forgiving it is as a base recipe. Ive added baby spinach in the last two minutes of cooking thrown in sautéed mushrooms and even used browned bits of pancetta when I wanted something more indulgent. The tomato cream sauce plays nicely with whatever vegetables or proteins you need to use up.
Choosing the Right Gnocchi
Not all gnocchi are created equal and the shelf-stable packages actually work better here than fresh. Fresh gnocchi can turn to mush when cooked directly in sauce while the slightly firmer texture of shelf-stable holds its shape. If you can find the imported Italian ones in the pasta aisle grab those.
Wine Pairing Secrets
A light Italian red like Chianti cuts through the cream while complementing the tomatoes perfectly. But honestly a crisp Pinot Grigio works beautifully too especially if you bumped up the red pepper flakes. The goal is something acidic enough to keep each bite feeling fresh.
- Let the sauce rest for two minutes off heat before serving so it thickens slightly
- Warm your bowls in the oven for five minutes if you want restaurant-style presentation
- Double the recipe because the leftovers reheat surprisingly well for lunch the next day
Pin There is something deeply satisfying about a recipe that looks like you spent hours on it but actually came together in thirty minutes. This gnocchi has saved me on countless weeknights and I hope it finds its way into your regular rotation too.
Recipe FAQ
- → What type of gnocchi works best?
Both fresh and shelf-stable potato gnocchi work well in this dish, but fresh gnocchi tend to offer a softer texture.
- → Can I make this meal vegan?
Yes, substitute plant-based cream and cheese alternatives to achieve a vegan-friendly version without compromising creaminess.
- → How do I avoid the sauce becoming too watery?
Simmer the sauce until it thickens before adding gnocchi, and cook uncovered towards the end to reduce excess liquid.
- → What herbs complement this dish?
Dried oregano and basil are ideal for layering flavor; fresh basil garnish brightens and adds freshness upon serving.
- → Can I add vegetables to this dish?
Yes, baby spinach or sautéed mushrooms can be stirred in during cooking to boost texture and nutrition.
- → What wine pairs well with this meal?
A light Italian red like Chianti complements the creamy tomato base and enhances the overall dining experience.