Creamy Tomato Gnocchi (Printable Version)

Tender gnocchi simmered in a silky tomato sauce with Parmesan and herbs for a cozy dinner.

# What You 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

# Step-by-Step:

01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes. Season with salt and pepper, then simmer for 5 minutes.
04 - Stir in heavy cream and bring mixture to a gentle simmer.
05 - Add gnocchi to the skillet, stirring to evenly coat with the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.
06 - Remove lid, incorporate grated Parmesan cheese, and cook for 1 to 2 minutes until melted and sauce reaches a creamy consistency.
07 - Taste and adjust salt and pepper as necessary.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can feed yourself something truly good on a weeknight without the stress.
  • The sauce is so velvety and forgiving that even small mistakes disappear into something delicious.
  • One pan, minimal cleanup, and the kind of taste that makes people think you've been cooking all day.
02 -
  • Don't skip the initial 5-minute simmer of the tomato sauce before adding cream—this lets the canned tomatoes lose their tinny edge and become genuinely delicious.
  • The cream will look like it's breaking when you first add it, but keep stirring and it will come together beautifully; panic is not necessary.
  • Gnocchi cook faster than you think, so stir occasionally and taste one after 5 minutes—overdone gnocchi become mealy, and there's no coming back from that.
03 -
  • If you're worried about the sauce being too thick or too thin, remember that it thickens slightly as it cools, so it's better to serve it a touch loose than to let it become paste-like as it sits.
  • The secret to making this taste like you've cooked all day is to not rush the initial onion softening and the tomato simmering—speed comes later, flavor comes from patience.
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