Creamy Tomato Gnocchi Delight (Printable)

Tender gnocchi in a rich tomato and cream sauce accented with Parmesan cheese.

# What You’ll Need:

→ 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 chopped onion and cook until softened, approximately 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes, vegetable broth, dried oregano, dried basil, and optional red pepper flakes. Season with salt and black pepper. Let simmer for 5 minutes.
04 - Stir in heavy cream and bring mixture to a gentle simmer.
05 - Add gnocchi to the skillet and stir to coat evenly in the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until gnocchi is tender.
06 - Remove lid, stir in grated Parmesan cheese, and continue cooking for 1 to 2 minutes until cheese melts and sauce thickens.
07 - Taste and adjust seasoning with salt and pepper as necessary.
08 - Plate the gnocchi hot, garnished with additional Parmesan cheese and fresh basil leaves.

# Expert Tips:

01 -
  • It comes together in 30 minutes but tastes like you've been simmering all day.
  • One skillet means one thing to wash, which is honestly the real luxury here.
  • The pillowy gnocchi absorbs the sauce in a way that feels almost luxurious on the spoon.
02 -
  • Gnocchi cook faster than you think—overcooked gnocchi become mushy instead of pillowy, so keep the lid off those last couple of minutes and watch for when they float.
  • Stirring the cream in slowly keeps it from curdling and ensures you get that creamy sauce rather than separated oil and cream.
03 -
  • If your sauce seems too thick before adding the gnocchi, loosen it with a splash more vegetable broth—thick sauces tighten up further when the gnocchi release their starch.
  • Freshly grated Parmesan melts into the sauce like silk, while pre-grated versions sometimes clump; if you use pre-grated, add it off heat and stir immediately.
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