Creamy Tomato Gnocchi

Feel like a chef in your own kitchen when you make this Creamy Tomato Gnocchi for your family. It has the rich, comforting flavor of something you might order at a restaurant, but it is surprisingly simple to make at home. Best of all, it comes together quickly, making it a great option for a busy weeknight when you still want dinner to feel a little special.

Gnocchi is one of my favorite ingredients to cook with because it is so quick and easy to prepare. In this recipe, the gnocchi cooks right in the creamy tomato sauce, so you don’t need to boil it in a separate pot. That means fewer dishes, less cleanup, and an easier path to getting dinner on the table.

I also love gnocchi’s soft, pillowy texture. It soaks up the creamy tomato sauce beautifully, giving every bite plenty of flavor. Paired with the rich sauce, it creates a cozy, satisfying meal that feels indulgent without much effort.

When I made this recipe for the photos, I realized the fresh basil I ordered was out of stock and did not make it into my grocery delivery. I substituted dried basil instead, and the dish was still delicious. Fresh basil adds a brighter flavor, but dried basil works well in a pinch.

Ingredients for Creamy Tomato Gnocchi

• OLIVE OIL – Used to sauté the onion and garlic at the beginning of the recipe. It adds a light, savory flavor and helps build the sauce base.
• ONION – Onion adds sweetness and savory depth to the creamy tomato sauce. Cooking it until softened mellows the flavor and helps it blend smoothly into the dish.
• CHICKEN BROTH – Chicken broth adds flavor and provides the liquid needed to help cook the gnocchi directly in the sauce. It also keeps the sauce from thickening too quickly.
• DIJON MUSTARD – Dijon mustard adds a subtle tang and a little extra depth to the sauce. It doesn’t make the dish taste strongly of mustard, but it helps balance the richness of the cream.
• GARLIC – Fresh garlic adds bold, savory flavor and pairs perfectly with the tomatoes, cream, and Italian seasoning. Cook it briefly so it becomes fragrant without burning.
• ITALIAN SEASONING – Italian seasoning adds a blend of herbs that gives the sauce a warm, classic Italian-inspired flavor. It works especially well with the tomatoes, garlic, and Parmesan.
• DICED TOMATOES – Diced tomatoes add tomato flavor and a little texture. They also add acidity that helps balance the cream’s richness.
• WHIPPING CREAM – Whipping cream gives the sauce its rich, smooth, and creamy texture. It softens the tomatoes’ acidity and makes the dish feel especially comforting.
• POTATO GNOCCHI – Potato gnocchi are soft, pillowy dumplings that cook quickly right in the sauce. They absorb the flavor of the creamy tomato mixture and make the dish hearty and satisfying.
• FRESH BASIL – Fresh basil adds a bright, fresh flavor that helps lighten the rich sauce. It is especially good stirred in at the end or sprinkled over the top before serving.
• SALT AND PEPPER – Salt enhances all of the flavors in the dish. Add it gradually and taste before adding too much since the broth and Parmesan already contain salt. Black pepper adds a little warmth and helps balance the creamy sauce. Freshly ground pepper gives the best flavor.
• PARMESAN CHEESE – Parmesan adds salty, nutty flavor and helps make the sauce even richer. Freshly grated Parmesan melts more smoothly and is also great for sprinkling over each serving.

Instructions for Creamy Tomato Gnocchi

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, stirring occasionally, until it is softened and tender.

Pour in the chicken broth, then stir in the Dijon mustard, garlic, and Italian seasoning. Cook for about 1 minute, stirring well, until combined and the garlic is fragrant.

Add the diced tomatoes, whipping cream, and potato gnocchi to the skillet. Stir to combine, then bring the mixture to a gentle boil.

Reduce the heat to a simmer and cook for about 5 minutes, stirring occasionally. The gnocchi will cook in the sauce and become soft and tender.

Stir in the fresh basil, then season with salt and pepper to taste. Continue simmering for another couple of minutes, or until the gnocchi is fully cooked and the sauce has thickened slightly.

Stir in the Parmesan cheese, if using, or sprinkle it over the top just before serving. Serve the creamy tomato gnocchi immediately while hot and the sauce is smooth and creamy.

Frequently Asked Questions

Do I need to boil the gnocchi before adding it to the skillet?
No. The gnocchi cooks directly in the creamy tomato sauce, saving time and keeping this recipe to one pan.

Can I use shelf-stable gnocchi?
Yes. Shelf-stable potato gnocchi works very well in this recipe. You can also use refrigerated gnocchi, but it may cook a little faster.

Can I use dried basil instead of fresh basil?
Yes. Fresh basil gives the dish a brighter flavor, but dried basil works well too. Start with a smaller amount since dried herbs are more concentrated.

Can I use half-and-half instead of whipping cream?
Yes. Half-and-half will make the sauce a little lighter and thinner, but it will still be creamy. You may need to simmer it a little longer to thicken.

What does the Dijon mustard add to the sauce?
Dijon mustard adds a subtle tang and extra depth. It blends into the sauce, so the finished dish doesn’t taste strongly of mustard.

Can I make this recipe vegetarian?
Yes. Simply replace the chicken broth with vegetable broth.

What should I do if the sauce is too thick?
Stir in a small splash of chicken broth or cream until it reaches your desired consistency.

What should I do if the sauce is too thin?
Let the gnocchi simmer uncovered for another minute or two. The sauce will continue to thicken as it cooks and as the gnocchi releases starch.

Can I add protein to this recipe?
Yes. Cooked chicken, Italian sausage, or shrimp would all pair well with the creamy tomato sauce.

Can I add vegetables?
Absolutely. Spinach, mushrooms, zucchini, or roasted red peppers would all be delicious additions.

How do I know when the gnocchi is done?
The gnocchi should be soft and tender when pierced or bitten into. Avoid overcooking it, since it can become too soft.

How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently with a splash of broth or cream to loosen the sauce.

Tips and Tricks

Cook the gnocchi directly in the sauce. No need to boil it separately. Cooking it in the skillet saves time and allows the gnocchi to absorb more flavor.

Keep the sauce at a gentle simmer. Avoid boiling the cream too aggressively. A gentle simmer helps keep the sauce smooth and prevents it from reducing too quickly.

Stir occasionally while the gnocchi cooks. This helps prevent the gnocchi from sticking to the bottom of the skillet and ensures it cooks evenly.

Add fresh basil near the end. Fresh basil tastes best when added just before serving. If using dried basil, add it earlier so it has time to release its flavor into the sauce.

Serve it right away. The sauce thickens as it sits, so serve this dish while hot and creamy. Add a splash of broth or cream if it becomes too thick before serving.

For more recipes like this, try:

• Creamy Pesto Gnocchi
• Loaded Potato Gnocchi Soup
• Creamy Sausage Gnocchi Soup
• Ground Beef Gnocchi

This recipe is adapted from Salt and Lavender.