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Creamy Tomato Gnocchi

A quick and delightful dish featuring tender gnocchi in a luscious creamy tomato sauce, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound store-bought potato gnocchi Feel free to use homemade, if you're up for it.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 14.5 ounces can diced tomatoes with juices
  • 1 cup heavy cream Can be substituted with a lighter option.
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Grated Parmesan cheese for serving (optional)

Method
 

Cooking Gnocchi
  1. In a large pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the top. Drain and set aside.
Making the Sauce
  1. In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
  2. Pour in the diced tomatoes, including their juices. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  3. Lower the heat and stir in the heavy cream, mixing well until the sauce is creamy and smooth.
Combining and Serving
  1. Gently toss in the cooked gnocchi, ensuring each piece is coated in the delicious sauce. Add salt and pepper to taste.
  2. Plate the gnocchi and garnish with fresh basil and grated Parmesan cheese for an extra touch of flavor.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of milk or cream to restore its creamy consistency. Don't overcook gnocchi and use fresh ingredients for best results.