Creamy Tomato Gnocchi Delight (Print)

Pillowy gnocchi in a rich tomato cream sauce, finished with Parmesan and basil.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
02 - Add minced garlic to the skillet and sauté 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 pepper. Simmer for 5 minutes.
04 - Stir in heavy cream and bring the sauce to a gentle simmer.
05 - Add gnocchi to the skillet, stirring to coat them thoroughly. 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 1 to 2 minutes until cheese melts and sauce becomes creamy.
07 - Adjust seasoning to taste. Serve hot, garnished with additional Parmesan and fresh basil leaves.

# Chef Secrets:

01 -
  • It comes together faster than ordering takeout, with zero stress about timing.
  • The sauce tastes like it simmered for hours, but it's actually just the magic of cream meeting tomato.
  • One skillet means one thing to wash, which feels like a small victory at the end of a long day.
02 -
  • Don't skip the mincing—large pieces of garlic or onion will taste raw against the cream, no matter how long you cook them.
  • Freshly grated Parmesan is non-negotiable; the pre-grated stuff has starches that prevent melting into that silky sauce.
  • Medium heat is your friend here—high heat can cause the cream to curdle or the sauce to separate, and you'll lose that creamy magic.
03 -
  • Keep the heat at a gentle medium so the sauce never stops being silky—high heat is the enemy of cream-based sauces.
  • If your sauce feels too thick at any point, add vegetable broth a splash at a time rather than panicking and adding cream, which can make it overly rich.
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