Save to Pinterest There's something almost meditative about watching gnocchi bob up through cream-swirled tomato sauce—like little pillows finding their way home. I made this on a rainy Tuesday when my fridge had exactly three things going for it: a tub of gnocchi I'd been meaning to use, canned tomatoes, and just enough cream to make it worthwhile. Twenty minutes later, I had the kind of meal that tastes like it took hours but asks almost nothing of you.
My partner walked in halfway through cooking and just stood there breathing in the smell—garlic and tomatoes and basil doing their thing together. He didn't even ask what was for dinner, just set the table. That's when I knew this recipe was going into rotation.
Ingredients
- Potato gnocchi (500 g): Fresh gnocchi cooks faster and has a better texture, but frozen or shelf-stable works just fine—don't apologize for convenience.
- Olive oil (2 tbsp): Use something you'd actually taste; cheap oil tastes cheap.
- Yellow onion (1 small, finely chopped): The foundation of almost every good sauce, and mincing it fine means it dissolves into sweetness.
- Garlic (3 cloves, minced): Three is enough; more turns bitter if you're not careful.
- Canned crushed tomatoes (400 g): Better than fresh for a quick sauce because they're already broken down and concentrated.
- Heavy cream (120 ml): This is what makes it creamy, but don't skimp—the real thing matters here.
- Vegetable broth (60 ml): Keeps the sauce from being too heavy while adding subtle depth.
- Dried oregano (1 tsp) and dried basil (1/2 tsp): Better to use dried here than fresh because they'll distribute evenly through the sauce.
- Red pepper flakes (1/2 tsp, optional): A whisper of heat that makes everything taste more like itself.
- Salt and black pepper: Taste as you go—this is non-negotiable.
- Parmesan cheese (60 g, plus extra): Freshly grated matters; pre-grated has anti-caking agents that don't melt as smoothly.
- Fresh basil leaves: A handful for garnish at the end, something green and bright to contrast the richness.
Instructions
- Start the base:
- Heat olive oil in your skillet over medium heat and let it warm through—you'll see it shimmer slightly. Add the chopped onion and let it sit undisturbed for a minute before stirring; this helps it soften evenly without browning.
- Build flavor:
- Once the onion turns translucent and smells sweet, add garlic and stir constantly for just under a minute. You're looking for fragrant, not browned—garlic burns fast and tastes bitter.
- Add the tomatoes:
- Pour in the crushed tomatoes along with the vegetable broth, oregano, basil, and red pepper flakes if you're using it. Season with salt and pepper, then let everything simmer gently for about 5 minutes so the flavors wake up and become friends.
- Make it creamy:
- Turn the heat down slightly and stir in the heavy cream slowly, watching how the sauce shifts from bright red to coral as you swirl it in. Bring it back to a gentle simmer—bubbles around the edges, nothing aggressive.
- Add the gnocchi:
- Tip the gnocchi into the skillet and stir gently to coat everything in sauce. Cover with a lid and cook for 5 to 7 minutes, stirring every couple of minutes, until the gnocchi are tender and swimming in sauce.
- Finish strong:
- Remove the lid, scatter the grated Parmesan over the surface, and stir until it melts and the sauce becomes silky and cohesive. Taste it now—adjust salt, pepper, or even a pinch of red pepper flakes if it needs it.
- Serve:
- Divide among bowls while everything is still steaming, top with a little more Parmesan and a few fresh basil leaves torn by hand so they stay bright.
Save to Pinterest The first time I made this for someone else, I was nervous—not about the cooking, but about whether it would feel special enough. It did, completely, because sometimes the simplest meals land the hardest. Creamy, warm, done in half an hour, the kind of food that makes people linger at the table.
Why This Sauce Works
Tomato sauce needs fat to taste full and coating gnocchi in cream turns the whole thing luxurious without needing anything else. The acid in the tomatoes balances the richness, the herbs tie it all together, and the gnocchi absorb everything while staying tender. It's the kind of dish that reminds you cooking doesn't have to be complicated to be delicious.
Vegetable Variations
While this recipe is beautiful as written, it also welcomes additions without complaint. Baby spinach wilts right into the warmth of the sauce, sautéed mushrooms add an earthy note that plays well with tomato, and even a handful of pine nuts stirred in at the end brings texture. Think of this as your base—build on it if you want, or leave it alone if you don't.
Make It Your Own
Some nights I use white wine instead of vegetable broth and let it reduce for a minute, which gives the sauce a subtle sharpness. Other times I add a small splash of balsamic vinegar right at the end for depth. The beauty of this recipe is that it's forgiving enough to adapt as you learn what you like.
- For a vegan version, use cashew cream or plant-based cream and skip the Parmesan or use a good vegan alternative.
- Serve alongside crusty bread to soak up every last bit of sauce.
- Leftovers reheat beautifully in a gentle pan with a splash of broth, even better the next day.
Save to Pinterest This is the kind of recipe I come back to when I want something that feels both comforting and a little bit special, without the performance. It's proof that good food doesn't ask for much—just attention, decent ingredients, and maybe someone to share it with.
Recipe FAQs
- → Can I use store-bought gnocchi for this dish?
Yes, both fresh and shelf-stable potato gnocchi work well. Just adjust cooking time if needed to ensure tender results.
- → How can I make this dish vegan?
Replace heavy cream with plant-based cream alternatives and use vegan cheese or omit cheese altogether for a dairy-free option.
- → What herbs enhance the tomato sauce?
Dried oregano, basil, and optional red pepper flakes add aromatic and subtle spicy notes that complement the creamy tomato base.
- → Is it possible to add more vegetables?
Absolutely. Adding baby spinach, sautéed mushrooms, or other favorite veggies enriches the texture and nutritional value.
- → What type of cheese is recommended?
Grated Parmesan cheese melts beautifully into the sauce, creating a rich and savory finish, but feel free to use your preferred hard cheese.