Easy One-Pot Creamy Basil Tomato Gnocchi
I got the recipe for this Creamy Basil Tomato Gnocchi from a local nonna at an Italian market, and it’s so good I had to share it. It’s quick, rich, and made with simple ingredients like tomato sauce, basil paste, and a splash of cream. Every bite of these soft, pillowy gnocchi is coated in that tangy, earthy basil-tomato flavor. It totally hit the spot the night before my first half marathon: cozy, satisfying, and exactly what I was craving. It’s so comforting, you’ll want to make this as an easy dinner twice a week, just like Nonna does.
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Half Marathon Carb Loading with Tomato Gnocchi
This week was my first ever half marathon, and we’re making some carb fueled meals to prepare for the big race. I’ve been training for 4 months as a complete beginner, and am so excited to be showing my results. With dishes like Spaghetti and Meatballs, and my dad’s Spam and Egg Fried Rice, I’m fully carb-loaded and ready for my half marathon.
When you can’t decide between red sauce and white sauce, you make both. So, for this carb loaded meal before the race, I’m making both a creamy Japanese mushroom gnocchi, and this refreshingly yummy basil tomato gnocchi, with a sauce that I just learned from a local nonna. Somehow, both sauces came together in less than 20 minutes! Just like that, dinner is served. Simple, comforting, and exactly what I needed.
Creamy Tomato Gnocchi Ingredients
- 250 g gnocchi Fresh or frozen
- 1 tbsp butter
- 1½ tbsp oil I used olive oil
- 1 onion chopped
- 1 tbsp minced garlic
- 1 tbsp basil paste
- ½ cup tomato sauce
- 2-3 Tbsp cream
- Black pepper to taste
- 3 tbsp grated Parmesan cheese
- Salt to taste
- 3 tbsp chopped fresh parsley
Nona’s Creamy Tomato Pesto Sauce
The tomato pesto sauce we’re using for this gnocchi recipe actually comes from a nonna that I met at the Italian grocery store. She saw I was grabbing gnocchi and gave me this sauce recipe that goes with any pasta. It’s so good, she makes it twice a week. She adds a little garlic, basil paste, cream, and Parmesan cheese to her tomato sauce. It’s tangy, it’s savory, and it’s so addicting.
Basil paste may be a little harder to find, but you can use the same amount of pesto as a replacement. I’ve made this sauce a few times, and I sometimes add in my Homemade Pesto since it adds a little extra flavor.
Fresh Gnocchi
I love gnocchi so much, I usually can’t say no if i see it on the menu. Gnocchi is a pillowy soft Italian dumpling made with a base of potatoes. Since I found these beautiful fresh gnocchi at Bosa Market today, I just had to make it for dinner.
Fresh or frozen gnocchi are both fine for this recipe. All you have to do is cook them according to the package instructions. The nice nonna at the store also gave me a final tip: cook the pasta super al dente, so it can soak up all the yummy sauce. This usually takes just 2 to 3 minutes of boiling before adding to the sauce, but make sure to check your cooking instructions on the package.
How To Make Creamy Tomato Basil Gnocchi
- Cook the gnocchi according to the package instructions. Drain, then set aside in a bowl with a tiny drizzle of oil to prevent sticking.
- Heat a large pan over medium heat. Add the butter and oil, then stir in the chopped onions. Sauté for 3–4 minutes, until soft and fragrant.
- Add the garlic and basil paste, and cook for another 1–2 minutes, stirring constantly so the garlic doesn’t burn.
- Pour in the tomato sauce and cream, then season with salt, black pepper, and 2 tablespoons of Parmesan cheese. Stir until everything is well combined and simmering. Taste and adjust seasoning if needed.
- Add the cooked gnocchi and 2 tablespoons of chopped parsley to the sauce. Gently toss everything together so the gnocchi is fully coated.
- Serve warm, topped with the remaining 1 tablespoon of parsley and 1 tablespoon of Parmesan.
Basil Tomato Gnocchi FAQ
Yes you can! It will add some extra flavors, but it will work in this recipe. Try using my homemade pesto that I always keep in my fridge!
Yes. To make a vegan version of this recipe, you can replace Pamesan cheese with nutritional yeast, and the cream with your favorite non-dairy options, like coconut cream or oat milk. Or, you can skip the cream entirely.
Store any leftover gnocchi in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to loosen the sauce, then warm it gently in a pan over medium-low heat. You can also microwave it, but stovetop gives a better texture.
More Under 15 Minute Recipes to Curb Your Pasta Cravings
Creamy Tomato Gnocchi
By Tiffy Cooks
Ingredients
- 250 g gnocchi Fresh or frozen
- 1 tbsp butter
- 1½ tbsp oil I used olive oil
- 1 onion chopped
- 1 tbsp minced garlic
- 1 tbsp basil paste
- ½ cup tomato sauce
- 2-3 Tbsp cream
- Black pepper to taste
- 3 tbsp grated Parmesan cheese
- Salt to taste
- 3 tbsp chopped fresh parsley
Instructions
- Cook the gnocchi according to the package directions. Once cooked, drain and set aside.
- Heat a large pan over medium heat. Add the butter and oil, then stir in the chopped onions. Sauté for 3–4 minutes, until soft and fragrant.
- Add the garlic and basil paste, and cook for another 1–2 minutes, stirring constantly so the garlic doesn’t burn.
- Pour in the tomato sauce and cream, then season with salt, black pepper, and 2 tablespoons of Parmesan cheese. Stir until everything is well combined and simmering. Taste and adjust seasoning if needed.
- Add the cooked gnocchi and 2 tablespoons of chopped parsley to the sauce. Gently toss everything together so the gnocchi is fully coated.
- Serve warm, topped with the remaining 1 tablespoon of parsley and 1 tablespoon of Parmesan.
Looking forward to trying this. I believe you can get basil paste in most supermarket produce sections. I buy the Lemongrass paste for your Beef Lemongrass Fried rice dish there all the time. I see Basil paste but never had a reason for it.