Save to Pinterest The first time I made this gnocchi, I was crammed into a tiny apartment kitchen with a friend who kept insisting that tomato and cream was a combination reserved for restaurants. We were both exhausted from work, craving something that felt like a hug but didn't require three hours of effort. When that sauce came together, rich and velvety with just the right hint of sweetness, we stood over the stove eating straight from the skillet with wooden spoons. Now it's the meal I turn to when I need comfort but don't want to compromise on flavor.
Last winter, during a particularly relentless week of rain, I made a batch of this for my sister who had just moved into a new place. She was surrounded by half-unpacked boxes, eating takeout on the floor, and when I walked in with that skillet, the smell of garlic and tomatoes filled her mostly empty living room. We ate cross-legged on boxes, and she told me it was the first time her new apartment actually felt like home. Food has a way of doing that, turning empty spaces into something warmer.
Ingredients
- Potato Gnocchi: Fresh gnocchi from the refrigerated section cooks up more tender than shelf-stable, but both work perfectly here
- Olive Oil: A good extra virgin olive oil forms the flavor foundation of your sauce
- Yellow Onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
- Garlic: Three cloves might seem like a lot, but garlic balances beautifully with the cream
- Crushed Tomatoes: Canned crushed tomatoes give you a consistent sauce without the need for blending
- Heavy Cream: This transforms the tomato base into something luxurious and velvety
- Vegetable Broth: Adds depth without overpowering the other flavors
- Dried Oregano and Basil: Dried herbs work better here than fresh in the long simmer
- Red Pepper Flakes: Optional, but that subtle heat cuts through the richness of the cream
- Parmesan Cheese: Use freshly grated if you can, it melts into the sauce better than pre-grated
- Fresh Basil: This garnish isn't just for looks, it adds a bright, fresh finish against the creamy sauce
Instructions
- Build Your Flavor Base:
- Pour the olive oil into your largest skillet and set it over medium heat. Toss in the chopped onion and let it soften until it's translucent and fragrant, about three minutes. Add the minced garlic and stir constantly for just one minute, you want it to release its aroma without taking on any color.
- Create the Sauce Foundation:
- Pour in the crushed tomatoes along with the vegetable broth, oregano, basil, and red pepper flakes if you're using them. Season generously with salt and pepper, then let everything simmer together for five minutes. The sauce should thicken slightly and the flavors will start to marry.
- Add the Cream:
- Pour in the heavy cream and stir gently to combine. Bring the sauce back to a gentle simmer, watching as it transforms from bright red to a pale, appetizing pink-orange color that signals comfort.
- Cook the Gnocchi:
- Add the gnocchi right into the sauce, stirring to coat every piece. Cover the skillet and let it cook for five to seven minutes, stirring occasionally to prevent sticking, until the gnocchi are tender and have absorbed some of that creamy tomato flavor.
- Finish with Cheese:
- Remove the lid and stir in the Parmesan cheese until it's completely melted and the sauce has thickened into something luscious and coat-every-spoon worthy. Taste and adjust the seasoning, then serve immediately with extra Parmesan and fresh basil scattered on top.
Save to Pinterest This recipe became a staple during my first year of teaching, when I'd come home exhausted and need something that felt like self-care but only had the energy for minimal effort. I've made it for heartbroken friends, for celebrations, for Tuesday nights alone with a book. Every time, that first bite reminds me why simple food, cooked with care, hits harder than anything complicated.
Making It Your Own
Once you're comfortable with the base recipe, you'll start seeing opportunities to adapt it to whatever you have on hand or whatever mood you're in. Some nights I'll add a handful of baby spinach right at the end, letting it wilt slightly in the creamy sauce. Other times, I'll sauté mushrooms with the onions for earthiness. The beauty of this dish is how forgiving it is, how it welcomes variations without losing its soul.
The Art of One-Pan Pasta
Cooking gnocchi directly in the sauce is a technique I stumbled upon by accident, but now I can't imagine doing it any other way. The starch released from the gnocchi thickens the sauce naturally, creating that restaurant-quality consistency without any roux or reduction. It's a method that works with other pasta shapes too, though gnocchi's potato nature makes it particularly suited to this gentle, creamy approach.
Serving Suggestions
A crisp green salad with an acidic vinaigrette cuts through the richness of the creamy sauce. Crusty bread is non-negotiable for mopping up every last bit of that tomato cream. And if you're feeling indulgent, a glass of light Italian red wine turns dinner into an occasion.
- Pair with a simple arugula salad dressed with lemon and olive oil
- Warm some crusty bread in the oven while the gnocchi simmers
- Keep extra Parmesan at the table, everyone likes to add their own finishing touch
Save to Pinterest Some recipes are just techniques, but this one feels like a ritual, the kind of meal that makes any kitchen feel cozier just for having been cooked in it.
Recipe FAQs
- → What type of gnocchi works best?
Fresh or shelf-stable potato gnocchi both cook well in the creamy tomato sauce, providing a tender, pillowy texture.
- → Can I make this dish vegan-friendly?
Yes, substitute the heavy cream with plant-based cream and replace Parmesan with vegan cheese alternatives for a dairy-free version.
- → How do I prevent the sauce from curdling when adding cream?
Simmer the sauce gently after adding cream and avoid boiling to keep the sauce smooth and creamy.
- → What can I add to increase vegetable content?
Sautéed mushrooms or baby spinach can be stirred in during cooking for added flavor and nutrients.
- → Is this dish gluten-free?
Use certified gluten-free gnocchi to ensure the dish is safe for gluten-intolerant diets.