Pin I discovered this dish on a Tuesday evening when my pantry was nearly empty and my energy was lower. A box of gnocchi stared at me from the shelf, and I remembered my grandmother mentioning that good gnocchi doesn't need much—just cream and tomatoes to shine. Twenty minutes later, I was eating something that tasted like a hug in a bowl, the kind of meal that reminds you why cooking at home matters.
The first time I made this for friends, I was nervous about the simplicity. But watching their faces light up as they twirled those pillowy gnocchi through the pink sauce told me everything—sometimes the best meals aren't complicated, just genuinely delicious and made with care.
Ingredients
- Potato gnocchi (500 g): Fresh or shelf-stable both work beautifully; I learned that frozen gnocchi straight from the bag is actually perfect here since the sauce cushions any texture questions.
- Olive oil (2 tbsp): This is your base, so use something you actually enjoy tasting rather than the cheapest bottle.
- Yellow onion (1 small, finely chopped): Finely chopped onion melts into the sauce rather than sitting in chunks, creating sweetness instead of texture.
- Garlic (3 cloves, minced): Minced small means it distributes evenly and doesn't overpower—whole cloves would fight with the cream.
- Canned crushed tomatoes (400 g): Canned is not a shortcut here; good quality crushed tomatoes actually give a better texture than fresh when you're after creaminess.
- Heavy cream (120 ml): This is what transforms the tomato from sharp to luxurious, coating each gnocchi piece.
- Vegetable broth (60 ml): A quarter cup prevents the sauce from becoming too thick and keeps it simmering gently rather than sticking.
- Dried oregano and basil (1 tsp and 1/2 tsp): Dried herbs are stronger here than fresh, so don't swap them one-to-one or you'll overwhelm the delicate sauce.
- Red pepper flakes (1/2 tsp, optional): I keep mine just a whisper—this is comfort food, and you want warmth, not heat.
- Salt and black pepper: Taste as you go; cream mutes flavors, so you'll need more than you expect.
- Parmesan cheese (60 g grated): Freshly grated melts into the sauce like silk; pre-grated versions have anti-caking agents that don't melt the same way.
- Fresh basil, for garnish: Torn just before serving so it stays bright green and fragrant.
Instructions
- Build your sauce foundation:
- Heat olive oil in a large skillet over medium heat and add your chopped onion. Let it soften for about 3 minutes, stirring occasionally, until the edges start to turn translucent and the smell fills your kitchen. Add garlic and cook for just 1 minute—you want it fragrant, not browned.
- Layer in the tomato magic:
- Pour in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes if you're using it. Season generously with salt and pepper, then let everything simmer together for 5 minutes so the flavors get to know each other. You'll notice the sauce deepening slightly and the kitchen smelling like a cozy Italian kitchen.
- Introduce the cream:
- Stir in the heavy cream and bring the whole thing back to a gentle simmer—not a rolling boil, which can make cream separate. This is when the magic happens: the red tomato sauce softens and becomes this beautiful coral pink.
- Welcome the gnocchi:
- Add your gnocchi to the skillet and stir gently to coat each piece in the sauce. Cover the skillet and let everything cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender and floating slightly higher in the sauce than when you started.
- Finish with cheese and finesse:
- Remove the lid and stir in your freshly grated Parmesan cheese, letting it melt into the sauce for 1 to 2 minutes. The sauce will become even creamier and more luxurious as the cheese incorporates. Taste and adjust seasoning if needed—cream softens salt, so you might need a little more than expected.
- Plate and celebrate:
- Serve hot, topped with extra Parmesan and fresh basil torn just as you're plating.
Pin The moment I knew this recipe would become permanent in my rotation was when my usually picky eater asked for seconds without being asked. There's something about the combination of pillowy, tender gnocchi and that silky tomato-cream sauce that just works—comfort meets elegance on the same plate.
Why This Sauce Works So Well
The beauty of this sauce is that it's balanced without being complicated. Tomato brings acidity and brightness, cream softens everything into tenderness, and the herbs tie it all together with subtle earthiness. I used to think creating a sauce like this required hours of stirring, but this one proves that patience and good ingredients matter more than time. The gnocchi absorb the sauce without falling apart, staying pillowy because they're cooked just enough and never overworked.
Customizing Without Losing the Soul
This dish welcomes additions if you're in the mood for them. I've stirred in baby spinach during the last minute of cooking and watched it wilt right into the sauce, adding color and iron without changing the fundamental character of the dish. Sautéed mushrooms work beautifully too—their earthiness echoes the herbs. The key is adding things that complement rather than compete; you're enhancing, not replacing, the tomato-cream story at the heart of this meal.
Serving Suggestions and Pairings
This is naturally vegetarian and naturally elegant, which means it works for casual weeknight dinners or when you're cooking for guests. A simple green salad cuts through the richness beautifully, and crusty bread becomes essential for chasing every last drop of sauce around your bowl. If you're pouring wine, a light Italian red like Chianti sits alongside this perfectly—not fighting it, just echoing the tomato and herbs in a different key.
- A squeeze of fresh lemon juice over the finished dish brightens everything without making it feel less creamy.
- If you have it, a small handful of pine nuts toasted and scattered on top adds unexpected richness and crunch.
- Leftovers reheat gently on the stovetop with a splash of broth, becoming even more comforting the next day.
Pin This recipe has become my answer to nights when I want something that feels like a restaurant meal but takes less time than a phone call to order delivery. It's simple enough to make on a Tuesday when energy is low, and special enough to serve when people matter.
Recipe Q&A
- → Can I use store-bought gnocchi?
Yes, both fresh and shelf-stable gnocchi work well in this dish. Just adjust cooking time if needed to avoid overcooking.
- → How do I make this dish vegan?
Substitute heavy cream and Parmesan with plant-based alternatives to achieve a creamy, vegan-friendly version.
- → Can I add vegetables?
Absolutely! Baby spinach or sautéed mushrooms make great additions, enhancing flavor and nutrition.
- → What herbs complement the tomato cream sauce?
Dried oregano, basil, and optional red pepper flakes add depth and a mild spicy kick to the sauce.
- → How do I prevent the gnocchi from sticking?
Stir the gnocchi occasionally during cooking and ensure the sauce evenly coats them to keep them tender and separate.