Creamy Tomato Gnocchi
By Tiffy Cooks
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.
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.
Nutrition
Calories: 502kcalCarbohydrates: 56gProtein: 10gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 39mgSodium: 971mgPotassium: 341mgFiber: 5gSugar: 5gVitamin A: 1384IUVitamin C: 18mgCalcium: 152mgIron: 6mg
