Creamy Tomato Gnocchi Pasta (Print-Friendly Version)
Plush potato gnocchi in a creamy tomato sauce, enriched with Parmesan, onions, garlic, and fresh basil.
# What You'll Need:
→ Sauce
01 -
1 tablespoon extra virgin olive oil
02 -
1 medium yellow onion, finely chopped (about 150 grams)
03 -
3 cloves garlic, minced
04 -
1/2 teaspoon red pepper flakes (optional, or to taste)
05 -
1 can (790 grams) crushed tomatoes, such as San Marzano
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon dried basil (or 15 grams fresh basil, chopped, stirred in at the end)
08 -
1/2 cup (120 milliliters) heavy cream (or full-fat coconut milk for dairy-free option)
09 -
1/4 cup (20 grams) grated Parmesan cheese, plus more for serving
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Gnocchi
12 -
1 package (450–510 grams) potato gnocchi, store-bought or homemade
13 -
1/2 cup (120 milliliters) reserved gnocchi cooking water
→ Garnish (optional)
14 -
Fresh basil leaves or parsley, chopped
15 -
Additional grated Parmesan cheese
# How to Make It:
01 -
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until the onion softens and becomes translucent. Add minced garlic and red pepper flakes (if using) and cook for 1–2 minutes, stirring constantly, until fragrant. Do not allow the garlic to brown.
02 -
Pour the crushed tomatoes into the skillet. Stir in dried oregano and dried basil (if using dried). Bring to a gentle simmer, then reduce heat to low. Cover and allow the sauce to simmer for 15–20 minutes, stirring occasionally, to develop deep flavor.
03 -
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package instructions, typically until they float to the surface, about 2–4 minutes. After floating, cook an additional 30–60 seconds.
04 -
Before draining, reserve 1/2 cup of the gnocchi cooking water. Drain the gnocchi thoroughly in a colander.
05 -
Uncover the tomato sauce. Stir in heavy cream and grated Parmesan cheese until the cheese has melted and the sauce is creamy. Season to taste with salt and freshly ground black pepper, remembering that Parmesan is naturally salty.
06 -
Add the drained gnocchi directly to the skillet with the creamy tomato sauce. Toss gently to coat all the gnocchi. If the sauce appears too thick, add a small amount of reserved pasta water, a splash at a time, until the desired consistency is achieved.
07 -
Simmer the gnocchi in the sauce for 1–2 minutes to allow flavors to meld. If using fresh basil, stir it in at this stage.
08 -
Divide the creamy tomato gnocchi among warm serving bowls. Garnish generously with additional Parmesan cheese and freshly chopped basil or parsley, if desired. Serve immediately.
# Additional Tips:
01 -
For a dairy-free adaptation, substitute full-fat coconut milk for cream and omit the Parmesan cheese or use a vegan alternative.
02 -
Gnocchi cook quickly; overcooking will make them mushy.
03 -
Reserved cooking water adds silkiness and helps the sauce cling to gnocchi.