Creamy Tomato Gnocchi Dish (Printable)

One-skillet gnocchi in a rich tomato cream sauce, ideal for a comforting Italian-inspired dinner.

# What You'll 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

# How to make it:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Pour in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper. Simmer the mixture for 5 minutes.
04 - Stir in heavy cream and bring sauce to a gentle simmer.
05 - Add potato gnocchi to the skillet, stirring to coat in the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until gnocchi are tender.
06 - Remove the lid, stir in grated Parmesan cheese, and cook for an additional 1 to 2 minutes until cheese melts and sauce achieves a creamy consistency.
07 - Taste and adjust salt and pepper as needed. Serve immediately, garnished with extra Parmesan and fresh basil leaves.

# Recipe Expert Tips:

01 -
  • It's faster than ordering takeout, which means you'll actually make it on a Tuesday night when you're tired.
  • One skillet means minimal cleanup, leaving you time to actually enjoy your meal instead of scrubbing pans.
  • The cream mellows the tomatoes into something deeply comforting that tastes like it simmered for hours.
02 -
  • Don't add the gnocchi to boiling water first; adding them directly to the sauce lets them absorb all those flavors instead of diluting into pasta water.
  • If your sauce seems too thick after adding the gnocchi, thin it with a splash of broth or pasta water—it should move around the gnocchi, not cling like concrete.
  • Cream can break if the heat is too high, so keep it gentle and never let the sauce boil aggressively once the cream is in.
03 -
  • If you're doubling the recipe, don't double the garlic—add just a bit more because it concentrates as the sauce reduces.
  • Leftovers taste even better the next day as the flavors meld, though it will be thicker; thin with a splash of cream or broth when reheating gently.
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