Creamy Tomato Gnocchi Dish (Printable)

Pillowy gnocchi simmered in a luscious tomato cream sauce with Parmesan and basil.

# 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 Steps:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until softened, about 3 minutes.
02 - Add minced garlic to the skillet 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. Let simmer for 5 minutes.
04 - Stir in the heavy cream and bring mixture to a gentle simmer.
05 - Add potato gnocchi to the skillet. Stir to evenly coat in the sauce, cover, and cook 5 to 7 minutes, stirring occasionally, until gnocchi are tender.
06 - Remove the lid, stir in grated Parmesan cheese, and cook an additional 1 to 2 minutes until the cheese melts and the sauce becomes creamy.
07 - Taste and adjust salt and pepper as necessary. Serve hot, garnished with extra Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can satisfy a craving for proper comfort food without the fuss.
  • One skillet means one thing to clean, and somehow the food tastes even better when the cleanup is minimal.
  • The sauce is forgiving—it's nearly impossible to oversimplify or overcomplicate, so you can cook it with confidence.
02 -
  • Don't stir the gnocchi too aggressively once it's in the sauce—they're delicate and will break apart if you're too rough with them.
  • Heavy cream can curdle if the heat is too high, so keep the simmer gentle and peaceful rather than a rolling boil.
  • Taste the sauce before it finishes; sometimes canned tomatoes have their own salt, so you might need less seasoning than you expect.
03 -
  • Buy your gnocchi from the refrigerated section if you can—it cooks faster and has a more delicate texture than the boxed versions.
  • Finish the dish with fresh basil rather than cooking it in; the herb stays bright and aromatic instead of turning dark and muted.
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