Go Back
–+ servings
Creamy tomato gnocchi served in a dish, topped with grated Parmesan cheese and fresh parsley.

Creamy Tomato Gnocchi

A cozy skillet of tender Creamy Tomato Gnocchi wrapped in a velvety tomato-basil cream sauce that feels like comfort in every bite.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Keyword: 20 minute meal, creamy gnocchi, easy vegetarian dinner, tomato basil pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 4
Calories: 520kcal
Cost: $10

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.
    Chopped onions sautéing in a pan with garlic and pesto added in the center.
  • Stir in the minced garlic and basil paste, cooking briefly while stirring so the garlic stays aromatic and doesn’t brown.
    Creamy tomato sauce with visible swirls of cream simmering in a pan.
  • 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.
    Fresh potato gnocchi being added to a creamy tomato sauce while simmering.
  • Plate the gnocchi warm and finish with the remaining parsley and Parmesan before serving.

Notes

Soft gnocchi, rich sauce, and that fresh-herb finish make this dish feel like something passed down at a family table. It’s the kind of recipe you turn to when you want comfort without complication.

Nutrition

Serving: 220g | Calories: 520kcal (26%) | Carbohydrates: 58g (19%) | Protein: 11g (22%) | Fat: 29g (45%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 42mg (14%) | Sodium: 980mg (43%) | Potassium: 360mg (10%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 1450IU (29%) | Vitamin C: 19mg (23%) | Calcium: 160mg (16%) | Iron: 6mg (33%)
Tried this recipe?Pin it on @Pinterest