Creamy Tomato Basil Gnocchi
This Creamy Tomato Basil Gnocchi is a quick, comforting skillet meal with pillowy gnocchi and a luscious tomato cream sauce bursting with garlic and fresh basil.
Servings: 4 servings
Ingredients
- 1 lb gnocchi store-bought or homemade
- 2 tablespoons olive oil extra virgin for best flavor
- 3 cloves garlic minced
- 14 oz crushed tomatoes 1 can
- 1 cup heavy cream
- 1 teaspoon dried basil
- salt and pepper to taste
- fresh basil leaves for garnish
- Parmesan cheese freshly grated for serving
Instructions
Creamy Tomato Basil Gnocchi: From Prep to Plate
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface—about 2 to 3 minutes. Once cooked, drain the gnocchi and set aside.
- Heat 2 tablespoons of olive oil in your large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
- Pour in the can of crushed tomatoes along with 1 teaspoon of dried basil. Stir to combine, then let the sauce simmer gently for 5 to 7 minutes.
- Lower the heat and slowly stir in 1 cup of heavy cream. Continue stirring as the sauce becomes luscious and creamy. Season with salt and pepper to taste.
- Add the cooked gnocchi directly into the skillet with the sauce. Toss gently, so each dumpling is coated in the sauce. Cook for another 2 minutes to allow the gnocchi to soak up some sauce.
- Remove from heat and garnish with fresh basil leaves and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Garlic press or fine grater
- Measuring Cups and Spoons
- Cheese grater
Notes
- Swap heavy cream for coconut or cashew cream to make this dish dairy-free and vegan-friendly.
- Use fresh basil instead of dried for a brighter, more herbaceous flavor.
- Be careful not to overcook the gnocchi to prevent them from becoming mushy.
- Add a pinch of red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or water.