Creamy Tomato Gnocchi (Printable)

Tender gnocchi cooked in a luscious tomato cream sauce with herbs and Parmesan.

# 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 - 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 Steps:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, approximately 3 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Pour in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes. Season with salt and black pepper. Allow the mixture to simmer gently for 5 minutes.
04 - Stir in heavy cream and bring the sauce to a gentle simmer.
05 - Add potato gnocchi to the skillet, stirring to coat evenly in the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until gnocchi are tender.
06 - Remove the lid, stir in grated Parmesan cheese, and cook for 1 to 2 minutes until the cheese melts and the sauce becomes creamy.
07 - Adjust seasoning with salt and pepper if necessary.
08 - Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • It's done in under 30 minutes, which means weeknight dinner doesn't have to feel rushed or complicated.
  • Everything happens in one skillet, so cleanup is almost as fast as cooking.
  • The sauce coats every piece of gnocchi in this velvety richness that somehow tastes both indulgent and honest.
02 -
  • Don't skip the rest period when the tomato sauce is simmering solo; those 5 minutes let the oregano and basil fully wake up instead of tasting dusty.
  • Stir the gnocchi gently when they go in—aggressive stirring breaks them apart and turns your sauce cloudy instead of creamy.
  • If your sauce seems too thick after the gnocchi are cooked, loosen it with a splash of broth or even pasta water; a creamy sauce should coat the back of a spoon without clinging desperately to it.
03 -
  • If your gnocchi are frozen, you can skip the resting time before adding them to the sauce—they'll cook perfectly straight from the freezer in the simmering cream.
  • Room-temperature cream stirred into a hot sauce is less likely to break; if you have time, let it sit on the counter for 10 minutes before pouring it in.
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