Creamy Tomato Gnocchi

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This Creamy Tomato Gnocchi is an easy one-pan dinner made with pillowy potato gnocchi, diced tomatoes, cream, Parmesan, and Italian herbs. The gnocchi cooks right in the sauce, making the recipe quick, flavorful, and perfect for busy weeknights. This rich, comforting meal that comes together with simple ingredients and minimal cleanup.

Course dinner, Main Dish

Cuisine Italian

Keyword comfort food, one-pan, pasta, quick

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 461kcal

Author Laura

Equipment

Ingredients

1 Tbsp olive oil
½ onion finely chopped
¼ cup chicken broth
1 Tbsp Dijon mustard
3-4 cloves garlic minced
¼ tsp Italian seasoning
14 oz can petite diced tomatoes
1 cup heavy cream
1 lb potato gnocchi uncooked
1 small handful fresh basil torn
fresh Parmesan cheese grated (optional)

Instructions

In a large skillet, add the olive oil and onion. Sauté for about 5 minutes until the onion is tender.
Add in the chicken broth, Dijon mustard, garlic, and Italian seasoning. Stir until smooth, then let it cook for about a minute.
Add the diced tomatoes, cream, and gnocchi. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Stir in the basil and season with salt and pepper. Cook for a couple of minutes to ensure the gnocchi is fully cooked and the sauce thickens up a bit more.
Stir in Parmesan (optional) or sprinkle it on top. Serve immediately.

Nutrition