Creamy Tomato Gnocchi Delight (Print)

Tender gnocchi in a luscious tomato and cream sauce with garlic and fresh herbs.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The gnocchi cook directly in the sauce absorbing all that tomato cream flavor while becoming impossibly tender
  • Everything happens in one skillet so you spend less time cleaning and more time actually eating
  • The sauce strikes that perfect balance between bright tomato sweetness and rich creaminess without feeling heavy
02 -
  • The gnocchi will release starch into the sauce as they cook which is exactly what you want so resist the urge to boil them separately first
  • Your sauce might look too thin at first but it will thicken as the gnocchi cook and again when you add the Parmesan
  • If the sauce gets too thick before the gnocchi are done add a splash more broth not water
03 -
  • Grate your own Parmesan instead of buying pre-grated because the melting properties are completely different
  • Add a splash of pasta water if you need to loosen the sauce at the very end
  • The sauce continues thickening as it sits so err on slightly thinner when you finish cooking
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