Gnocchi Tomato Cream Sauce
Gnocchi Tomato Cream Sauce is a rich and comforting Italian dish, combining pillowy potato gnocchi with a luscious tomato and cream sauce. Infused with garlic, herbs, and a hint of spice, it offers a perfect balance of tangy, savory, and creamy flavors, ideal for a quick, satisfying meal.
Equipment
- A large pot (for boiling gnocchi)
- A deep skillet or sauté pan
- A wooden spoon or spatula
- Serving bowls or plates
Ingredients
- 1 lb 450 g potato gnocchi
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz crushed tomatoes
- ½ cup tomato sauce
- 1/2 cup heavy cream
- 1/4 teaspoon dashes Italian seasoning
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato sauce, Italian seasoning, oregano, red pepper flakes, and sugar. Season with salt and pepper. Simmer for 8–10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Let the sauce cook for 2–3 minutes until slightly thickened and velvety.
- Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Garnish with fresh basil leaves before serving.