Gnocchi with Tomato Cream Sauce
This creamy, herb-laced Gnocchi with Tomato Cream Sauce is a fast, flavorful meal perfect for any day of the week. Boiled gnocchi is sautéed in garlic butter until golden, then tossed in a rich tomato-cream sauce infused with herbs and a touch of heat. Finish with fresh basil, thyme, and Parmesan for a restaurant-worthy experience at home.
Equipment
- 1 Medium Saucepan – for boiling gnocchi
- 1 Large Skillet – for sautéing and sauce making
- 1 Slotted Spoon or Strainer – to remove gnocchi from boiling water
- 1 Garlic Press or Knife – for mincing garlic
- 1 Grater – for fresh Parmesan
Ingredients
- 1 pound gnocchi store-bought or homemade
- 2 tablespoons unsalted butter
- 2 teaspoons extra virgin olive oil
- 3 teaspoons finely minced garlic
- 1 can 15 ounces fire-roasted crushed or diced tomatoes
- ½ cup tomato sauce plain or seasoned
- ½ teaspoon dried Italian seasoning or Herbs de Provence
- ½ cup low-sodium chicken broth or water for vegetarian option
- ⅓ cup heavy cream
- ¼ to ½ teaspoon crushed red pepper flakes adjust to heat preference
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
- Optional garnish: fresh basil or thyme and freshly grated Parmesan cheese
Instructions
- Cook the Gnocchi Until Tender: Fill a medium saucepan with about 3 inches of water and bring to a gentle boil over medium-high heat. Add the gnocchi and let it cook for 2 to 3 minutes, or until the gnocchi floats to the surface—a sign that it’s done. Drain immediately, then toss with 2 teaspoons of olive oil to prevent sticking. Set aside.
- Sauté Aromatics and Brown Gnocchi: In a large skillet, melt the butter over medium heat. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the cooked gnocchi and dried herbs, stirring occasionally. Let the gnocchi cook for 2 to 4 minutes until the edges are lightly golden and crispy. Transfer to a bowl and cover to keep warm.
- Simmer the Creamy Tomato Sauce: In the same skillet, pour in the fire-roasted tomatoes, tomato sauce, and chicken broth. Stir well and bring to a simmer over medium heat. Allow the mixture to cook for about 2 minutes to blend the flavors.
- Finish the Sauce with Cream and Spice: Reduce the heat slightly and stir in the heavy cream, crushed red pepper flakes, salt, and black pepper. Let the sauce gently simmer for 4 to 5 more minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Combine Gnocchi and Sauce: Return the sautéed gnocchi to the skillet with the sauce. Gently stir to coat all the pieces evenly. Taste and adjust the seasoning as needed with additional salt or pepper.
- Garnish and Serve: Serve hot, topped with fresh thyme or basil and a generous sprinkle of grated Parmesan if desired. Enjoy immediately while the gnocchi is soft and the sauce is rich and warm.
Notes
- Enhance Garlic Flavor: For a stronger garlic presence and a rustic presentation, consider tossing in a few whole peeled garlic cloves while sautéing.
- Creamier Sauce Option: If you prefer a richer, more luxurious sauce, increase the heavy cream to ½ cup. This makes the dish even more comforting.
- Vegetarian Swap: Replace chicken broth with vegetable broth or water for a meat-free version.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.
- Add Protein: Boost the meal by adding cooked Italian sausage, grilled chicken, or sautéed mushrooms for a heartier plate.
