Creamy Tomato Gnocchi (Print Version)

Pillowy gnocchi cooked in a rich creamy tomato sauce, infused with herbs and Parmesan cheese.

# Ingredient List:

→ 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 - ½ cup heavy cream
07 - ¼ cup vegetable broth
08 - 1 tsp dried oregano
09 - ½ tsp dried basil
10 - ½ tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Cheese & Garnish

12 - ½ cup grated Parmesan cheese, plus extra for serving
13 - Fresh basil leaves, for garnish

# Recipe Steps:

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

# Expert Suggestions:

01 -
  • It comes together in under thirty minutes, which means you can serve dinner without stress.
  • The sauce tastes like you simmered it all day, but the secret is letting cream and tomatoes do the heavy lifting.
  • Gnocchi transforms from a side dish into the star, absorbing every bit of that silky sauce.
02 -
  • Fresh gnocchi and frozen gnocchi have different cooking times—frozen takes longer and needs stirring to prevent sticking, while fresh can fall apart if you're too rough with it.
  • Don't skip tasting the sauce before you add the gnocchi; once the cream goes in, it's harder to adjust the seasoning, so get it right beforehand.
03 -
  • If your sauce seems too thin after adding gnocchi, remove the lid for the last minute or two of cooking—the sauce will reduce and concentrate.
  • Grated Parmesan melts more smoothly than shredded, so if you have a block, take the moment to grate it fresh right before cooking.
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