Save to Pinterest There's something about a rainy Tuesday when you open the cupboard and find a box of gnocchi staring back at you that makes everything feel possible. I grabbed a can of tomatoes, some cream, and within thirty minutes had a bowl of pillowy clouds in the most luxurious sauce—the kind that makes you close your eyes on the first bite. That night taught me that the best meals don't need fussing; they need confidence and good ingredients working in harmony.
I remember cooking this for my neighbor who'd just moved in, and watching her face when she tasted how the cream had married with the tomatoes and gnocchi—she asked for the recipe before she finished her plate. That moment crystallized it for me: this isn't just food, it's the kind of dish that makes people feel welcome.
Ingredients
- Potato gnocchi, 500 g (1 lb), fresh or shelf-stable: These tender pillows are the heart of the dish; fresh ones are dreamier, but shelf-stable versions work beautifully too and cook just as quickly.
- Olive oil, 2 tbsp: Use good oil here—it's one of the few ingredients that shine through.
- Yellow onion, 1 small, finely chopped: The aromatic foundation that builds sweetness as it softens.
- Garlic, 3 cloves, minced: Adds depth; don't skip the minute of cooking after adding it to release the full flavor.
- Canned crushed tomatoes, 400 g (14 oz): Canned is actually better here than fresh—they're picked at peak ripeness and already broken down.
- Heavy cream, 120 ml (1/2 cup): The ingredient that transforms this from tomato sauce into something silky and comforting.
- Vegetable broth, 60 ml (1/4 cup): Balances the richness and helps the sauce cling to each gnoccho.
- Dried oregano, 1 tsp: Dried works better than fresh here because it concentrates the flavor; add it early so it blooms.
- Dried basil, 1/2 tsp: Complements the oregano; save some fresh basil for garnish where it truly shines.
- Red pepper flakes, 1/2 tsp, optional: A whisper of heat that doesn't overpower—absolutely use them if you like a little edge.
- Salt and freshly ground black pepper, to taste: Season aggressively at the end; this sauce can handle it.
- Parmesan cheese, 60 g (1/2 cup), grated, plus extra for serving: Fresh grated makes a difference in how it melts and integrates.
- Fresh basil leaves, for garnish: Tear them by hand just before serving to keep them tender and fragrant.
Instructions
- Warm the base:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and let it soften for about three minutes, stirring occasionally, until it turns translucent and sweet-smelling.
- Build flavor with garlic:
- Once you can smell the onion changing, add your minced garlic and cook for exactly one minute—this awakens the garlic without letting it burn or turn bitter.
- Create the tomato foundation:
- Pour in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes if using. Season with salt and pepper, then let it all simmer gently for five minutes so the flavors begin to speak to each other.
- Introduce the cream:
- Stir in the heavy cream and bring everything back to a gentle simmer, watching for small bubbles at the surface. This is where the sauce transforms into something velvety.
- Add and cook the gnocchi:
- Add your gnocchi to the skillet, stirring gently to coat each piece in sauce. Cover with a lid and cook for five to seven minutes, stirring occasionally, until the gnocchi are tender and have absorbed some of the sauce's flavor.
- Finish with cheese:
- Remove the lid, stir in your grated Parmesan cheese, and cook uncovered for one to two minutes until it melts completely and the sauce becomes creamy and luxurious.
- Taste and adjust:
- This final step is sacred—taste, then adjust salt, pepper, or even a pinch more oregano until it tastes exactly right to you.
- Serve with care:
- Spoon into bowls while still hot, garnish with extra Parmesan and torn fresh basil, and invite people to eat while everything is at its warmest.
Save to Pinterest Years later, I still think about the way my daughter asked for seconds that first night I made this, and how a simple bowl of gnocchi became our answer to "Mom, what's for dinner?" on nights when we needed comfort more than complexity.
How to Make It Your Own
This recipe is a canvas, not a rulebook. I've added baby spinach at the end and watched it wilt into the sauce with barely any stirring, turning the whole dish emerald and adding brightness. Sautéed mushrooms stirred in just before the gnocchi go in add an earthy depth that makes it feel almost luxurious. Even a handful of sun-dried tomatoes or a splash of balsamic vinegar at the very end can shift the whole personality of the dish without overwhelming it.
Pairing and Serving Thoughts
Serve this alongside a crisp green salad dressed with lemon and olive oil to cut through the richness, and if you have crusty bread, that bread becomes essential—it's how you soak up every last drop of sauce from your bowl. A light red wine like Chianti sits perfectly next to this dish, or even a white if you prefer, though honestly a cold glass of water feels equally right.
Making It Accessible
If dairy isn't part of your kitchen, plant-based cream works surprisingly well in this sauce, and nutritional yeast or a good vegan Parmesan adds that umami savory note. For gluten-free eating, certified gluten-free gnocchi are now easy to find and cook identically to regular gnocchi. The beauty of this recipe is that it adapts without complaining.
- Double-check all ingredient labels if you're cooking for allergies—some broths contain hidden gluten.
- You can make the sauce entirely in advance and reheat it gently, adding gnocchi fresh when you're ready to eat.
- Frozen gnocchi work just as well as shelf-stable, needing no thawing before they go into the pan.
Save to Pinterest This dish reminds me why I love cooking: thirty minutes of attention, a handful of honest ingredients, and somehow you've created something that tastes like care on a plate.
Recipe FAQs
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi works well. Adjust cooking time slightly until they float and become tender.
- → How can I make the sauce vegan?
Replace heavy cream with plant-based cream and use vegan cheese or skip the cheese topping.
- → What can I add to increase the vegetable content?
Try adding baby spinach, sautéed mushrooms, or zucchini during the sauce simmering step.
- → Is it possible to prepare this gluten-free?
Use certified gluten-free gnocchi and verify all other ingredients are gluten-free.
- → What herbs enhance the flavor of the tomato sauce?
Dried oregano and basil complement the tangy tomatoes, while fresh basil as garnish adds vibrant aroma.
- → Can I make the sauce spicier?
Add more red pepper flakes during cooking for a subtle to medium heat boost.