Creamy Tomato Basil Gnocchi
This Creamy Tomato Basil Gnocchi is SO EASY! Pillowy gnocchi in a luscious tomato cream sauce with fresh basil and Parmesan—perfect for quick, comforting meals.
Servings: 4 servings
Ingredients
- 1 pound potato gnocchi fresh or store-bought
- 2 tablespoons olive oil for sautéing garlic and adding depth
- 3 cloves garlic minced
- 14 ounces crushed tomatoes canned
- 1 cup heavy cream
- 1 cup fresh basil leaves chopped
- salt to taste
- black pepper to taste
- 1 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, about 2 to 3 minutes until they float. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly.
- Pour in the crushed tomatoes and stir to combine with the garlic. Simmer for 5 minutes to thicken.
- Lower heat and slowly add the heavy cream, stirring gently until the sauce turns pinkish and silky smooth.
- Fold in chopped fresh basil leaves, then season with salt and black pepper to taste.
- Add the cooked gnocchi to the skillet and gently toss to coat in the sauce.
- Sprinkle grated Parmesan cheese over the gnocchi and stir lightly until melted into the sauce.
- Serve hot, garnished with extra basil or Parmesan if desired.
Equipment
- Large Skillet or Sauté Pan
- Medium pot
- Wooden spoon or spatula
- Knife and cutting board
- Grater
- Colander
Notes
- Use gluten-free gnocchi for a gluten-free version.
- Substitute coconut cream and vegan cheese to make it dairy-free and vegan.
- Store leftovers in the fridge for up to 3 days; reheat gently to avoid sauce separation.
- Freeze cooked gnocchi spread in a single layer for up to 2 months; thaw overnight before reheating.
- Pair with a crisp salad or garlic bread for a complete meal.
