Name: Creamy Tomato Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb potato gnocchi fresh or shelf-stable; 2 Tbsp olive oil; 1 small yellow onion finely chopped; 3 cloves garlic minced; 14 oz crushed tomatoes canned; 1/2 cup heavy cream; 1/4 cup vegetable broth; 1 tsp dried oregano; 1/2 tsp dried basil; 1/2 tsp red pepper flakes optional; to taste salt and pepper; 1/2 cup grated Parmesan; as needed fresh basil for garnish

01

Overview

Prep10 min

Cook20 min

Total30 min

Servings4

DifficultyEasy

02

Ingredients

1 lb potato gnocchifresh or shelf-stable2 Tbsp olive oil1 small yellow onionfinely chopped3 cloves garlicminced14 oz crushed tomatoescanned1/2 cup heavy cream1/4 cup vegetable broth1 tsp dried oregano1/2 tsp dried basil1/2 tsp red pepper flakesoptionalto taste salt and pepper1/2 cup grated Parmesanas needed fresh basilfor garnish

03

Equipment

Large skillet with lid
Wooden spoon
Knife and cutting board
Measuring cups and spoons

04

Method

01

Sauté the aromatics

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened and translucent, about 3 minutes. Add the garlic and cook 1 minute more, until fragrant.

02

Simmer the sauce and gnocchi

Stir in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes; season with salt and pepper and simmer 5 minutes. Stir in the cream and bring to a gentle simmer. Add the gnocchi, stir to coat, cover, and cook 5 to 7 minutes, stirring now and then, until tender.

03

Finish with Parmesan and basil

Remove the lid, stir in the Parmesan, and cook 1 to 2 minutes until the sauce is creamy. Taste and adjust the seasoning, then serve hot, garnished with extra Parmesan and fresh basil.

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Tips

NoteDo not let the sauce boil hard once the cream is in; gentle heat keeps it smooth.

NoteFreshly grated Parmesan melts evenly; pre-grated can clump.

NoteTaste the sauce before adding the gnocchi so you can fix the seasoning early.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorCool and keep in an airtight container up to 3 days; loosen with a splash of broth when reheating.

Best freshServe from the skillet while the sauce is creamy and the gnocchi are tender.

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Frequently asked

What gnocchi works best?+

Fresh or shelf-stable potato gnocchi both work; make sure they are tender after the simmer.

Can I make it vegan?+

Swap the cream for oat or cashew cream and use nutritional yeast instead of Parmesan.

How long do the gnocchi cook?+

Simmer covered 5 to 7 minutes, stirring occasionally, until soft and sauce-clinging.

Creamy Tomato Gnocchi

Overview

Ingredients

Equipment