The first forkful of these gnocchi hit different. Soft little pillows soaking in creamy tomato sauce, each bite rich and tangy with just enough basil to make your kitchen smell like an Italian grandmother lives there. I threw this creamy tomato gnocchi together on a Wednesday when I had twenty minutes and zero energy, and somehow it tasted like I'd been cooking all day.
My sister Sarah came over halfway through, took one bite straight from the pan, and said, "Wait, you made this?" Sometimes the simplest recipes surprise you the most. If you're looking for something that feels cozy without the fuss, keep this one bookmarked next to my Easy Jamaican Chicken Soup with Dumplings and Easy Italian Muffuletta Sandwich. It's the kind of dinner that makes you wonder why you ever bother with anything complicated.
Why You'll Love This Creamy Tomato Gnocchi
This stovetop Creamy Tomato Gnocchi recipe checks all the boxes for a weeknight winner. It comes together in about 16 minutes from start to finish, which means you can have dinner on the table faster than most delivery options. The ingredient list is short and sweet, no fancy items or specialty store runs required.
The sauce is pure magic. Butter and olive oil create a flavorful base, while the tomato sauce and cream blend into something that tastes like you simmered it for hours. That hit of basil paste brings everything to life. And honestly? The best part is watching those little Creamy Tomato Gnocchi pillows soak up all that creamy tomato goodness.
Kids love this dish because it's mild, cheesy, and fun to eat. Adults love it because it feels fancy but doesn't require any actual effort. It's vegetarian-friendly, incredibly satisfying, and the kind of meal that makes everyone ask for seconds.
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Creamy Tomato Gnocchi Ingredients
Here's everything you need for this simple Creamy Tomato Gnocchi recipe.
Gnocchi: These soft potato dumplings are the heart of the dish. Fresh or frozen both work beautifully, just cook them according to the package.
Butter: Adds richness and helps build the flavor base of the sauce.
Olive Oil: Works with the butter to sauté the onions and keep everything from sticking. Starting with both gives you better flavor than using just one.
Onion: Chopped onion brings sweetness and depth to the tomato cream sauce.
Garlic: Minced garlic adds that aromatic, savory punch. Fresh garlic works best here.
Basil Paste: This concentrated basil flavor makes the sauce taste fresh and bright without needing a bunch of fresh herbs.
Tomato Sauce: The backbone of your creamy sauce. A good quality jarred sauce makes this come together quickly.
Cream: Just a few tablespoons turn the tomato sauce silky and luxurious. Heavy cream works perfectly.
Black Pepper: Adds a little heat and balances the richness.
Parmesan Cheese: Grated Parmesan brings salty, nutty flavor and helps thicken the sauce slightly.
Salt: Seasons everything and brings out the natural flavors.
Fresh Parsley: Chopped parsley adds color and a fresh finish.
How to Make Creamy Tomato Gnocchi
This weeknight Creamy Tomato Gnocchi dinner comes together in one pan with minimal effort.
Cook the gnocchi: Bring a large pot of salted water to a boil and cook the gnocchi following the package directions, usually about 2 to 3 minutes. They'll float to the top when ready. Drain them in a colander and set aside.
Sauté the onions: Heat your large skillet over medium heat and add the butter and olive oil. Once the butter melts and starts to sizzle, toss in the chopped onions. Let them cook for 3 to 4 minutes, stirring occasionally, until they turn soft and smell sweet.
Add garlic and basil: Stir in the minced garlic and basil paste, cooking for another minute or two. Keep stirring so the garlic doesn't brown or burn, you want it fragrant and golden.
Make the sauce: Pour in the tomato sauce and cream, then season with salt, black pepper, and 2 tablespoons of the Parmesan. Stir everything together until it's bubbling gently and well combined. Taste it and add more salt if needed.
Combine gnocchi and sauce: Add your cooked gnocchi and 2 tablespoons of the chopped parsley to the pan. Gently toss everything together with a wooden spoon until each piece of gnocchi is coated in that beautiful creamy sauce.
Serve: Plate it up while it's still warm, then sprinkle the remaining parsley and Parmesan on top for a pretty finish.
Substitutions and Variations
This homemade Creamy Tomato Gnocchi is flexible and easy to customize.
Make it vegan: Swap the butter for vegan butter or extra olive oil, use coconut cream or cashew cream instead of dairy cream, and skip the Parmesan or use a vegan alternative.
Add protein: Toss in cooked chicken, crispy bacon, or Italian sausage for a heartier meal. Shrimp also works beautifully with the tomato cream sauce.
Sneak in veggies: Spinach, sun-dried tomatoes, or roasted red peppers all fit right in. Just stir them in with the sauce.
Different cheese: Try pecorino Romano for a sharper flavor, or stir in a little fresh mozzarella for extra creaminess.
Spice it up: Add a pinch of red pepper flakes with the garlic if you like a little heat.
Equipment For Creamy Tomato Gnocchi
You don't need much to make this skillet gnocchi recipe.
Large Pot: For boiling the gnocchi. Any big pot works fine.
Colander or Strainer: To drain the cooked gnocchi quickly.
Large Pan or Skillet: A 12-inch skillet gives you plenty of room to toss everything together without making a mess.
Wooden Spoon or Spatula: For stirring and tossing the gnocchi in the sauce.
Measuring Cups and Spoons: To keep your ingredient amounts accurate.
Knife and Cutting Board: For chopping the onion and parsley.
Storage and Reheating Tips
Store any leftover creamy gnocchi in an airtight container in the fridge for up to 3 days. The sauce might thicken as it sits, which is totally normal.
To reheat, warm it gently in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one. The gnocchi might lose a tiny bit of its pillowy texture, but it'll still taste delicious.
I don't recommend freezing this dish because cream sauces and gnocchi can get a little weird in the freezer. It's best enjoyed fresh or within a few days.
Serving Suggestions
This Creamy Tomato Gnocchi is hearty enough to stand alone, but here are some cozy ways to round out the meal.
Serve it with a simple arugula salad dressed in lemon and olive oil. The peppery greens cut through the richness beautifully. Crusty garlic bread or warm focaccia is perfect for soaking up every last bit of that tomato cream sauce.
For a more substantial spread, pair it with roasted vegetables like zucchini, bell peppers, or asparagus. A crisp white wine or sparkling water with lemon makes it feel a little more special, even on a Tuesday night. If you're feeding a crowd, this pairs wonderfully with Easy Italian Muffuletta Sandwich or Easy Chicken Paprikash Recipe for a full Italian-inspired dinner.
Expert Tips
Use room-temperature cream if you have time. It blends into the sauce more smoothly and won't cool down your pan as much.
Don't skip the step of cooking the garlic and basil paste together. That minute or two really develops the flavor and makes the whole dish smell incredible.
If your sauce looks too thick, add a splash of the gnocchi cooking water. The starchy water helps thin the sauce while keeping it silky.
Taste as you go. Some tomato sauces are saltier than others, so adjust your seasoning before adding the gnocchi.
For extra indulgence, add a dollop of ricotta or a handful of fresh mozzarella right before serving. It melts into the sauce and makes everything even creamier.
FAQ
How to make creamy tomato gnocchi?
Cook your Creamy Tomato Gnocchi to the package, then sauté onions in butter and oil. Add garlic and basil paste, pour in tomato sauce and cream, season with salt, pepper, and Parmesan, then toss the cooked gnocchi in the sauce. It takes about 16 minutes total and comes together in one pan.
How long do Creamy Tomato Gnocchi last in the fridge?
Leftover gnocchi in Creamy Tomato Gnocchi will keep in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to bring back that silky texture. The flavors actually meld together nicely overnight.
What should you not do when making gnocchi?
Don't overcook the Creamy Tomato Gnocchi or it'll turn mushy and fall apart. Also, avoid boiling them in unsalted water, they need that seasoning. When making the sauce, don't let the garlic burn or it'll taste bitter. And resist the urge to stir too aggressively once the gnocchi goes in, gentle tossing keeps them intact.
What to have with Creamy Tomato Gnocchi?
A fresh green salad, garlic bread, or roasted vegetables all pair beautifully. You can also serve it with a light soup or antipasto platter. Keep the sides simple so the creamy tomato sauce stays the star of the meal.
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Pairing
These are my favorite dishes to serve with Creamy Tomato Gnocchi
Creamy Tomato Gnocchi
Ingredients
- 500 g gnocchi shelf-stable, fresh, or frozen for convenience
- 2 tablespoon butter unsalted preferred for control
- 2½ tablespoon olive oil extra virgin for flavor
- 1 large onion finely chopped for even cooking
- 1½ tablespoon minced garlic freshly minced for best aroma
- 1¼ tablespoon basil paste concentrated and herbaceous
- 1 cup tomato sauce smooth and well-seasoned
- ¼ cup heavy cream room temperature to prevent curdling
- ½ teaspoon black pepper freshly ground if possible
- ¼ cup grated Parmesan cheese finely grated for melting
- ¾ teaspoon salt adjust to taste depending on cheese
- ¼ cup chopped fresh parsley flat-leaf for brightness
Instructions
- Cook the gnocchi in well-salted water following the package directions until tender, then drain thoroughly and set aside.
- Warm a large skillet over medium heat, melt the butter with the olive oil, and add the chopped onion, cooking until soft and lightly fragrant.
- Stir in the minced garlic and basil paste, cooking briefly while stirring so the garlic stays aromatic and doesn’t brown.
- Add the tomato sauce and cream to the pan, season with salt, pepper, and most of the Parmesan, then stir and let the sauce gently simmer until cohesive.
- Slide the cooked gnocchi and most of the parsley into the skillet and gently toss until every piece is evenly coated.
- Plate the gnocchi warm and finish with the remaining parsley and Parmesan before serving.
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