Creamy Tomato Gnocchi Dish (Printable Version)

Pillowy gnocchi cooked in a creamy tomato sauce with herbs and Parmesan, a comforting vegetarian main.

# 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

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
02 - Add minced garlic and cook until fragrant, approximately 1 minute.
03 - Add crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes. Season with salt and pepper and simmer for 5 minutes.
04 - Stir in heavy cream and bring the mixture to a gentle simmer.
05 - Add gnocchi to the skillet; stir to coat with sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.
06 - Remove the lid, fold in Parmesan cheese, and cook until melted and sauce is creamy, about 1 to 2 minutes.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Plate and garnish with additional Parmesan and fresh basil leaves. Serve immediately.

# Expert Tips:

01 -
  • Ready in half an hour but tastes like you spent the whole afternoon cooking.
  • One skillet means minimal cleanup while you're savoring every bite.
  • The creamy tomato sauce clings to pillowy gnocchi in a way that feels indulgent but never heavy.
02 -
  • Don't oversalt early because the Parmesan adds its own saltiness at the end—you can always add more, but you can't take it back.
  • If your sauce breaks or looks grainy after adding cream, a splash of reserved pasta water or extra broth smooths it back into silkiness.
  • Fresh gnocchi cooks much faster than shelf-stable, sometimes in just two minutes, so watch carefully your first time.
03 -
  • Don't skip the lid when cooking the gnocchi—it traps heat and helps them cook evenly while absorbing just enough sauce.
  • Taste the sauce before serving because that final seasoning adjustment is what makes people ask for your recipe.
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