Creamy Tomato Gnocchi Dish (Printable Version)

Pillowy gnocchi coated in creamy tomato sauce with Parmesan and fresh basil.

# List of Ingredients:

→ 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 Make It:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in the 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 the heavy cream into the sauce and bring to a gentle simmer.
05 - Add the potato gnocchi to the skillet. Stir to ensure they are coated in the sauce, cover, and cook for 5 to 7 minutes, stirring occasionally until the gnocchi are tender.
06 - Remove the lid, stir in the grated Parmesan cheese, and cook for an additional 1 to 2 minutes until the cheese is melted and the sauce achieves a creamy consistency.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like something from a trattoria
  • The gnocchi cooks right in the sauce, absorbing all that tomato cream flavor
  • You only need one pan, which means less cleanup and more time on the couch
02 -
  • Don't rinse the gnocchi before adding it to the sauce, the starch on the outside helps thicken everything
  • The sauce will continue to thicken as it stands, so don't worry if it looks slightly loose when you first add the cream
  • If the gnocchi absorbs too much sauce, stir in a splash more broth or cream to loosen it back up
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated, the melting difference is remarkable
  • Leftovers reheat beautifully with a splash of cream or broth to loosen the sauce
  • If you're making this for someone who loves heat, double the red pepper flakes or pass hot sauce at the table
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