Creamy Tomato Gnocchi

Name: Creamy Tomato Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound gnocchi; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 1 cup heavy cream; Salt and pepper to taste; Fresh basil leaves for garnish; Parmesan cheese for serving

Highlighted under: Effortless Cooking Creations

I absolutely love making Creamy Tomato Gnocchi at home. This dish combines rich flavors with an indulgent creaminess that makes each bite a delight. The combination of tender gnocchi, tangy tomatoes, and velvety cream creates a comforting meal that's perfect for any day of the week. Plus, it comes together in just 30 minutes, making it an ideal choice for busy evenings. Every time I serve it, I’m reminded of how simple ingredients can create such a satisfying dish.

Created by

Lina

Last updated on 2026-02-24T17:30:18.962Z

When I first tasted creamy tomato gnocchi at a little Italian bistro, it felt like a culinary hug. I immediately knew I had to recreate that comforting dish in my own kitchen. The secret lies in using quality tomatoes and fresh cream, which makes all the difference. I also love adding fresh basil for an aromatic finish that elevates the dish further.

After several attempts to perfect the recipe, I found that sautéing the onions until they're beautifully caramelized adds depth to the sauce. Additionally, finishing the gnocchi in the sauce helps them absorb all those wonderful flavors. Trust me, you won't want to skip these steps for true success!

Why You Will Love This Recipe
Silky creamy sauce balanced with tangy tomatoes
Quick and easy preparation for weeknight dinners
Comfort food that satisfies all ages

The Key to Perfect Gnocchi

The secret to achieving pillowy and tender gnocchi lies in not overcooking them. Once your gnocchi float to the surface of the boiling water, they are done—this usually happens within 2-4 minutes, depending on the brand. Overcooked gnocchi can become mushy, so I recommend setting a timer to ensure you don't miss that critical float. After draining, a quick toss in a small amount of olive oil can help prevent them from sticking together while you prepare the sauce.

Another essential tip is to use fresh or quality pre-packaged gnocchi. If you want to make your own, be sure to use a mix of potato and flour that yields the right texture. Look for a dough that's soft but not sticky. If you find your dough too wet, incorporate more flour gradually until you reach a workable consistency to prevent gummy gnocchi.

Crafting the Sauce

The sauce for this creamy tomato gnocchi is where the magic happens. Starting with sautéing onions in olive oil not only builds a flavor base but also adds sweetness to balance the acidity of the tomatoes. I often find that letting the onions cook until they are nearly golden enhances the richness of the overall dish. It's important not to rush this step; letting them soften completely for about 5 minutes allows all their natural sugars to develop further.

When adding the diced tomatoes, remember to scrape the bottom of the skillet to release any flavorful bits left from the onions and garlic. Simmering the mixture helps the flavors meld together—look for the sauce to thicken slightly and become glossy before adding the heavy cream. This is crucial for achieving the right creamy texture that clings to the gnocchi beautifully.

Serving Suggestions and Variations

Garnishing with fresh basil not only elevates the presentation but adds a burst of freshness that contrasts beautifully with the creaminess of the sauce. I recommend tearing the basil leaves to release their oils, enhancing the aromatic profile. For an extra layer of flavor, drizzle a bit of high-quality olive oil over the finished dish just before serving.

If you're looking to add more variety, you can incorporate sautéed vegetables like spinach or mushrooms for added texture and nutrients. Alternatively, try swapping the heavy cream for a lighter option like half-and-half or coconut cream for a dairy-free twist. This dish also freezes well; just ensure to undercook the gnocchi slightly before freezing to maintain their texture after reheating.

Ingredients

Gather these simple ingredients to make your delicious creamy tomato gnocchi.

Ingredients

1 pound gnocchi
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 cup heavy cream
Salt and pepper to taste
Fresh basil leaves for garnish
Parmesan cheese for serving

Make sure all your ingredients are measured out and ready before you start cooking!

Instructions

Follow these easy steps to create your creamy tomato gnocchi.

Cook the Gnocchi

In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-4 minutes. Once cooked, drain and set aside.

Make the Sauce

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Combine Ingredients

Stir in the diced tomatoes along with their juices and cook for about 5 minutes. Pour in the heavy cream and season with salt and pepper. Allow the sauce to simmer and thicken for about 5 minutes.

Finish the Dish

Add the cooked gnocchi to the sauce and gently toss to combine, ensuring all gnocchi are coated. Let them simmer together for an extra 2-3 minutes.

Serve

Serve the creamy tomato gnocchi hot, garnished with fresh basil leaves and grated Parmesan cheese.

Enjoy your delightful creamy tomato gnocchi with a side of garlic bread or a fresh salad!

Pro Tips

For added flavor, consider adding red pepper flakes for a bit of heat or a squeeze of lemon juice for freshness. You can also substitute half-and-half for a lighter cream variation.

Storage Tips

Leftover creamy tomato gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to do so on the stove over low heat to gently warm it through, adding a splash of water or broth to revive the sauce's creaminess.

If you intend to freeze, portion the gnocchi and sauce separately to prevent a soggy texture from excess moisture. Freeze them in airtight bags, flattening the bags for quicker thawing. To heat, thaw in the refrigerator overnight and reheat over low heat on the stove, stirring gently until warmed.

Troubleshooting Common Issues

If your sauce isn’t thickening as desired, ensure you allow it to simmer uncovered, which helps reduce excess liquid. If the flavor seems flat, a pinch of sugar can help balance the acidity from the tomatoes; start with a small amount and adjust to taste.

If the sauce is too thick after adding the cream, add a bit of pasta cooking water to loosen it up. This technique not only adjusts the consistency but also helps the sauce adhere to the gnocchi. Remember to slightly underboil the gnocchi if you plan to toss them in the sauce; this allows them to absorb the rich flavors without becoming overcooked.

Questions About Recipes

→ Can I use store-bought gnocchi?

Absolutely! Store-bought gnocchi is convenient and saves time without sacrificing taste.

→ Can I freeze the creamy tomato gnocchi?

It's best to freeze the sauce separately. Cooked gnocchi can become mushy when frozen.

→ What can I use instead of heavy cream?

You can substitute with half-and-half or coconut milk for a dairy-free option.

→ Can I add vegetables to the dish?

Yes! Spinach, mushrooms, or zucchini would work beautifully in this recipe.