Creamy Tomato Gnocchi Delight (Printable Version)

Tender gnocchi bathed in rich, creamy tomato sauce for a comforting Italian-inspired meal.

# What You’ll Need:

→ Gnocchi

01 - 1 pound potato gnocchi (fresh or shelf-stable)

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 ounces canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/4 cup vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon 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

# Step-by-Step Guide:

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 cook until fragrant, approximately 1 minute.
03 - Pour in crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes. Season with salt and pepper. Allow to simmer for 5 minutes.
04 - Stir in heavy cream and bring mixture to a gentle simmer.
05 - Add gnocchi to the skillet, stirring to coat with sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until gnocchi are tender.
06 - Remove lid, stir in grated Parmesan cheese, and cook until cheese melts and sauce becomes creamy, about 1 to 2 minutes.
07 - Taste and adjust salt and pepper to preference.
08 - Serve immediately, garnished with additional Parmesan and fresh basil leaves.

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-quality but comes together in thirty minutes, no special skills required.
  • One skillet means minimal cleanup, which somehow makes the meal taste even better.
  • The sauce is forgiving—you can adjust the creaminess and seasoning to exactly what your mood calls for.
02 -
  • Don't skip tasting before serving—the salt level matters more than you think, and a pinch of it can suddenly make the whole dish sing.
  • If your gnocchi are falling apart instead of staying pillowy, they're likely overcooked; keep the heat gentle and the time short.
  • Cream can sometimes split if the sauce gets too hot or acidic, so a gentle simmer is your friend, and adding the cream after the tomato base cools slightly prevents this.
03 -
  • Keep the heat at a gentle simmer throughout—rushing with high heat can make cream split and gnocchi fall apart, turning elegance into frustration.
  • If you're making this for guests, you can prep the sauce completely ahead of time and just add the gnocchi and final cream when you're ready to eat, making yourself look effortlessly together.
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