LUNCH
Creamy Tomato Gnocchi
Potato gnocchi meet a creamy tomato sauce with garlic, Parmesan and basil. Cook the gnocchi in a pot of salted water, then finish them in the skillet so the sauce clings to each piece.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 837 kcal
- Protein
- 23.0 g
- Fat
- 40.0 g
- Carbs
- 99.0 g
Estimated values per serving.
Ingredient Visual Board
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The visual board and instructions describe the original recipe for 2 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions until tender, then reserve 1/2 cup of the cooking water and drain the gnocchi.
While the water heats, melt the butter in a wide skillet over medium heat. Add the garlic and stir for 30 seconds, keeping it pale so it does not turn bitter.
Pour in the crushed tomatoes and add a pinch of salt. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring now and then.
Lower the heat and stir in the cream until the sauce turns an even rosy color. Let it warm for 1–2 minutes without bringing it to a hard boil.
Add the drained gnocchi and 1/4 cup of the reserved cooking water. Toss for 1–2 minutes; add another splash of cooking water if the sauce needs loosening.
Turn off the heat and stir in the Parmesan. Season with salt and black pepper, then tear the basil leaves over the skillet.
Divide between two bowls and serve while the sauce is hot and smooth.
GOOD TO KNOW
Kitchen Notes
- Choose canned crushed tomatoes for this version; the listed cook time assumes they are ready to use.
- Grate the Parmesan fine so it melts into the warm sauce without clumping.
- Keep the sauce at a low simmer after adding cream; a hard boil can make it separate.
Storage & reheating
Storage: Refrigerate leftovers in a sealed container for up to 3 days.
Reheating: Warm in a covered skillet over low heat with a spoonful of water, stirring until hot. Add the water in small amounts so the cream sauce stays cohesive.
FROM SUE · PRINTABLE RECIPE
Creamy Tomato Gnocchi
Potato gnocchi meet a creamy tomato sauce with garlic, Parmesan and basil. Cook the gnocchi in a pot of salted water, then finish them in the skillet so the sauce clings to each piece.
Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Serves: 2
Ingredients
- 500 g Potato gnocchi
- 400 g (1 can) Canned crushed tomatoes
- 120 ml Heavy cream
- 3 cloves Garlic, minced
- 2 tbsp Unsalted butter
- 35 g Parmesan, grated
- 8 leaves Fresh basil leaves
- ¼ tsp, or to taste Black pepper
- to taste Salt
Instructions
- Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions until tender, then reserve 1/2 cup of the cooking water and drain the gnocchi.
- While the water heats, melt the butter in a wide skillet over medium heat. Add the garlic and stir for 30 seconds, keeping it pale so it does not turn bitter.
- Pour in the crushed tomatoes and add a pinch of salt. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring now and then.
- Lower the heat and stir in the cream until the sauce turns an even rosy color. Let it warm for 1–2 minutes without bringing it to a hard boil.
- Add the drained gnocchi and 1/4 cup of the reserved cooking water. Toss for 1–2 minutes; add another splash of cooking water if the sauce needs loosening.
- Turn off the heat and stir in the Parmesan. Season with salt and black pepper, then tear the basil leaves over the skillet.
- Divide between two bowls and serve while the sauce is hot and smooth.
Kitchen notes
- Choose canned crushed tomatoes for this version; the listed cook time assumes they are ready to use.
- Grate the Parmesan fine so it melts into the warm sauce without clumping.
- Keep the sauce at a low simmer after adding cream; a hard boil can make it separate.