Save to Pinterest There's something about a quiet Tuesday night when I realized I had gnocchi in the pantry and cream in the fridge—and suddenly dinner transformed from whatever I was about to order into something that made my kitchen smell like an Italian grandmother's dream. I'd gotten the gnocchi weeks earlier, almost as an afterthought, and standing there with a can of tomatoes and a handful of herbs, I understood why people talk about this dish like it's comfort in a bowl. What started as improvisation became the meal I now make whenever I need the kitchen to feel warm and alive.
I made this for my sister on a gray afternoon when she needed comfort food without the fuss, and watching her taste it—that moment when her shoulders relaxed—I knew this recipe had earned its place in my regular rotation. The best part was that she could actually taste the basil and tomato underneath the cream instead of it being buried; the simplicity of it was the whole point.
Ingredients
- 500 g potato gnocchi: Use fresh if you can find it at the store counter, but shelf-stable gnocchi works beautifully here—no shame in the convenience, especially on a night when you want comfort without hours of prep.
- 2 tbsp olive oil: This is your base, so use something you actually like; it's not hidden by complicated flavors.
- 1 small yellow onion, finely chopped: Dice it small so it softens quickly and distributes evenly through the sauce.
- 3 cloves garlic, minced: Fresh garlic makes all the difference—the moment it hits the hot oil is when your kitchen starts smelling like home.
- 400 g canned crushed tomatoes: Don't overthink the brand; good crushed tomatoes are the backbone here, and what matters is that you like how they taste on their own.
- 120 ml heavy cream: This is what turns tomato sauce into something silk-like and luxurious; don't skimp on it.
- 60 ml vegetable broth: It tempers the richness just enough so the dish feels balanced instead of heavy.
- 1 tsp dried oregano and 1/2 tsp dried basil: Dried herbs are your friend in a quick sauce like this; they soften into the tomatoes and cream rather than tasting sharp.
- 1/2 tsp red pepper flakes (optional): Add this if you like heat that whispers rather than shouts.
- Salt and freshly ground black pepper: Taste as you go—the seasoning is the final tuning that makes everything sing.
- 60 g Parmesan cheese: Grate it fresh if you have time; the flavor difference is worth those thirty seconds.
- Fresh basil leaves: Tear them by hand right before serving so they stay bright and fragrant.
Instructions
- Build your sauce base:
- Heat olive oil in a large skillet over medium heat and add your finely chopped onion. Let it soften for about 3 minutes until it's turning golden at the edges—you'll know it's right when the smell becomes sweet instead of sharp. Add the minced garlic and cook for just 1 minute, stirring constantly so it doesn't stick or brown.
- Create the tomato foundation:
- Pour in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes if you're using them. Season with salt and pepper, then let everything simmer together for 5 minutes—this resting time lets the dried herbs fully hydrate and the flavors start talking to each other.
- Introduce the cream:
- Stir in the heavy cream slowly and watch as the sauce transforms into something creamy and coral-colored. Bring it back to a gentle simmer; you're not looking for a hard bubble, just a soft, contented warmth.
- Welcome the gnocchi:
- Add your gnocchi to the skillet and stir gently so each piece gets coated in the sauce. Cover the skillet with a lid and let it cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender and have absorbed some of the sauce.
- Finish with cheese:
- Remove the lid, scatter the grated Parmesan over the top, and stir until it melts completely into the sauce, about 1 to 2 minutes. Taste the sauce and adjust seasoning as needed—this is your moment to add more salt, pepper, or even a pinch more herbs if something feels shy.
- Plate and garnish:
- Divide the creamy gnocchi among bowls, shower each one with extra Parmesan and those torn basil leaves, and serve it hot while the sauce is still at its silkiest.
Save to Pinterest The first time I made this for someone I wanted to impress, I was nervous about the simplicity—like it couldn't possibly be fancy enough—but then they asked for the recipe before even finishing their bowl. That's when I learned that sometimes the most loved meals are the ones where good ingredients and honest cooking speak louder than complexity.
Why This Dish Works
There's a reason this one-skillet approach feels so satisfying: every component gets a moment to shine. The onion and garlic build the savory foundation, the tomatoes provide brightness and acidity, the cream brings indulgence, and the gnocchi do what they do best—float softly and absorb everything around them. It's a conversation between ingredients rather than a showcase, and that restraint is what makes it feel both restaurant-quality and completely approachable.
Flexibility and Variations
This is one of those recipes that bends without breaking. I've stirred in baby spinach in the last minute, letting it wilt right into the sauce. I've added sautéed mushrooms for earthiness, sun-dried tomatoes for intensity, or a handful of pine nuts for texture. For vegan nights, plant-based cream and cheese work surprisingly well, though I always use a little extra vegetable broth to keep the sauce from feeling thin. The core sauce is sturdy enough to hold whatever variations you want to tuck into it.
Serving and Pairing Thoughts
This dish loves a crusty piece of bread for soaking up every last drop of sauce—that part is non-negotiable. A simple green salad on the side cuts through the richness nicely, and if you're in the mood for wine, a light Italian red like Chianti or even a crisp white does the job beautifully. I've also found that serving it in shallow bowls rather than plates keeps the sauce pooled around the gnocchi instead of spreading too thin.
- Let the gnocchi rest in the pan for a minute before serving so they firm up slightly and don't turn to mush.
- Taste the sauce one more time right before serving; it's your last chance to catch anything that needs a pinch more salt or a whisper more pepper.
- Save any leftover sauce in the fridge—it's wonderful stirred into pasta the next day or used as a base for quick soup.
Save to Pinterest This recipe has become my go-to reminder that the most satisfying meals don't ask for much—just good ingredients, a little patience, and the willingness to let something simple be exactly what it is. Make it whenever you need the kitchen to feel warm.
Recipe Questions & Answers
- → What type of gnocchi works best?
Fresh potato gnocchi gives a tender texture, but shelf-stable varieties are convenient and work well too.
- → Can I make this dish vegan?
Yes, substitute heavy cream with plant-based alternatives and use vegan cheese options for a dairy-free version.
- → How should I adjust seasoning?
Taste the sauce before serving and adjust salt, pepper, and red pepper flakes to suit your preferences.
- → What can I add for extra vegetables?
Baby spinach or sautéed mushrooms blend nicely with the creamy tomato base, adding nutrition and flavor.
- → What wine pairs well with this dish?
A light Italian red wine like Chianti complements the creamy tomato sauce and enhances the overall experience.