Creamy Tomato Potato Gnocchi (Printable version)
Soft gnocchi coated in creamy tomato sauce, finished with basil and parmesan for an Italian-style comfort dish.
# What you need:
→ Gnocchi
01 - 1 pound potato gnocchi
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 14 ounces canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/4 cup vegetable broth or water
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon granulated sugar, optional
→ To Finish
12 - 1/3 cup grated parmesan cheese, plus more for serving
13 - Fresh basil leaves, torn
14 - Pinch of red pepper flakes, optional
# How To:
01 - Bring a large pot of salted water to a rolling boil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened and translucent.
03 - Add minced garlic and sauté for 30 seconds until aromatic.
04 - Stir in crushed tomatoes, vegetable broth or water, dried oregano, salt, black pepper, and sugar if using. Simmer for 7 to 8 minutes, stirring occasionally, until gently thickened.
05 - Reduce heat to low and pour in the heavy cream. Simmer gently for 2 to 3 minutes, ensuring the sauce becomes smooth and cohesive.
06 - While sauce simmers, cook gnocchi in boiling water according to package instructions until they float to the surface, about 2 to 3 minutes. Drain thoroughly using a colander.
07 - Add the drained gnocchi to the tomato cream sauce, tossing gently to coat. Stir in grated parmesan cheese until melted and the sauce achieves a creamy texture.
08 - Serve immediately, garnished with torn fresh basil, additional grated parmesan cheese, and a pinch of red pepper flakes if desired.
# Expert Advice:
01 -
- Uses pantry staples you likely have on hand
- Quick enough for a weeknight and looks special enough for company
- Versatile for adding your favorite vegetables or making it fully plant-based
02 -
- Naturally vegetarian with easy swaps for vegan or gluten-free diets
- Leftovers keep well and taste even richer the next day
- Pairs beautifully with salad or roasted vegetables
03 -
- Always brown the onions slowly over medium-low heat for the most developed flavor
- Rub oregano between your fingers to release oils before adding
- If reheating add more cream and parmesan to restore flavor and creaminess