Creamy Tomato Gnocchi
Creamy Tomato Gnocchi is a comforting and flavorful dish made with soft potato gnocchi tossed in a rich tomato and cream sauce. Infused with garlic, herbs, and a hint of spice, it's a quick and satisfying meal perfect for busy weeknights or cozy dinners.
Equipment
- Large pot (to boil gnocchi)
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- Optional: grater for parmesan
Ingredients
500g (1 lb) potato gnocchi (store-bought or homemade)
1 tablespoon olive oil or butter
2–3 garlic cloves, minced
1 small onion, finely chopped
1 can (400g) crushed tomatoes or tomato puree
½ teaspoon red chili flakes (optional)
1 teaspoon dried basil or Italian seasoning
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
½ cup heavy cream (or cooking cream)
Fresh thyme, basil, and grated parmesan for serving – optional
Instructions
- Cook the gnocchi in salted boiling water until they float to the top—about 2–3 minutes. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté the chopped onion until soft, then add minced garlic and cook until fragrant.
- Stir in crushed tomatoes, chili flakes, dried basil (or Italian seasoning), Dijon mustard, and lemon juice. Let it simmer for 5–7 minutes to deepen the flavor—season with salt and pepper.
- Lower the heat and pour in the heavy cream. Stir gently until the sauce becomes smooth and velvety.
- Add the cooked gnocchi to the sauce. Toss everything together so the gnocchi are well-coated.
- Top with fresh thyme, basil, and a generous grating of parmesan if desired. Serve hot and enjoy your cozy bowl of comfort.