Creamy Tomato Gnocchi Dish (Printable)

Pillowy gnocchi cooked in a creamy tomato sauce with Parmesan and fresh basil for a comforting meal.

# Ingredient list:

→ Gnocchi

01 - 1 pound potato gnocchi (fresh or shelf-stable)

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 ounces canned crushed tomatoes
06 - ½ cup heavy cream
07 - ¼ cup vegetable broth
08 - 1 teaspoon dried oregano
09 - ½ teaspoon dried basil
10 - ½ teaspoon red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Cheese & Garnish

12 - ½ cup grated Parmesan cheese, plus extra for serving
13 - Fresh basil leaves, for garnish

# How-to:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until softened, about 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 red pepper flakes if using. Season with salt and freshly ground black pepper. Simmer uncovered for 5 minutes.
04 - Stir in heavy cream and bring mixture to a gentle simmer.
05 - Add 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 lid, stir in grated Parmesan until melted and sauce is creamy, cooking for another 1 to 2 minutes.
07 - Taste the sauce and adjust salt and pepper as needed.
08 - Plate the gnocchi and garnish with additional Parmesan cheese and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning basic pantry staples into something that tastes like you fussed for hours.
  • The sauce clings to every tender gnocchi piece, creating pockets of creamy tomato richness that feel indulgent without being heavy.
  • One skillet means less cleanup and more time to actually enjoy what you've made.
02 -
  • Don't add the gnocchi until the sauce is already simmering; cold gnocchi hitting hot sauce is the difference between tender and mushy.
  • Taste the sauce before the cream goes in—you might need more seasoning than the recipe suggests, and it's easier to fix it early.
  • Fresh basil goes on at the very end; cooking it into the sauce mutes its brightness and defeats the purpose.
03 -
  • Keep a wooden spoon dedicated to gentle stirring—aggressive mixing breaks apart the tender gnocchi and turns your sauce cloudy.
  • If your gnocchi sink to the bottom and stick, that's your sign the heat's too high; turn it down and stir more often.
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