Creamy Tomato Gnocchi Recipe

Introduction

This Creamy Tomato Gnocchi dish brings together pillowy gnocchi in a rich, flavorful tomato cream sauce. It’s a quick and comforting meal perfect for weeknights when you want something satisfying without too much fuss.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped finely
• 1/4 cup dry white wine
• 1 tablespoon Dijon mustard
• 3-4 cloves garlic, minced
• 1/4 teaspoon Italian seasoning
• 1 (14 fluid ounce) can diced tomatoes with juices
• 1 cup heavy or whipping cream
• 1 pound uncooked potato gnocchi
• 1 small handful fresh basil, torn or chopped
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional), to taste

Instructions

1. Step 1: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it softens and is lightly browned.
2. Step 2: Stir in the white wine, Dijon mustard, minced garlic, and Italian seasoning. Mix until smooth and cook for about 1 minute to combine the flavors.
3. Step 3: Add the diced tomatoes with their juices, heavy cream, and uncooked gnocchi to the skillet. Wait until the mixture begins to gently bubble, then reduce the heat to medium and cover the skillet. Let it cook for 5 minutes.
4. Step 4: Remove the lid and stir well. Add the fresh basil and season with salt and pepper to taste. Continue cooking for another 2-3 minutes to ensure the gnocchi is fully cooked and the sauce thickens slightly.
5. Step 5: Stir in freshly grated Parmesan cheese if using, or sprinkle it on top just before serving. Serve the dish immediately while warm.

Tips & Variations

• For a tangier sauce, add a splash of balsamic vinegar along with the tomatoes.
• Use part-skim cream or half-and-half for a lighter version, though the sauce will be less rich.
• Try adding sautéed mushrooms or spinach for extra vegetables and flavor.
• If you prefer, substitute fresh gnocchi for the store-bought variety for a more homemade touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much. Gnocchi tends to be best fresh, as it can become soft when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red wine instead of white wine?

Yes, red wine can be used as a substitute, but it will give the sauce a deeper, more robust flavor. Adjust the quantity based on your taste preference.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk for a lighter option, though the sauce will be less creamy and rich. Coconut milk is another alternative if you prefer a dairy-free version.

Creamy Tomato Gnocchi Recipe

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★★★★★

4.7 from 101 reviews

• Author: Aiden
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Creamy Tomato Gnocchi is a comforting and flavorful Italian-inspired dish featuring tender potato gnocchi simmered in a rich and velvety tomato cream sauce infused with garlic, Dijon mustard, and fresh basil. This quick skillet recipe is perfect for an easy weeknight dinner that’s both satisfying and delicious.

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Ingredients

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Main Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon Dijon mustard
• 3–4 cloves garlic, minced
• 1/4 teaspoon Italian seasoning
• 1 (14 fluid ounce) can diced tomatoes with juices
• 1 cup heavy cream (whipping cream)
• 1 pound uncooked potato gnocchi
• 1 small handful fresh basil, torn or chopped
• Salt and pepper, to taste
• Freshly grated Parmesan cheese (optional), to taste

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Instructions

1. Heat Oil and Sauté Onion: Add olive oil to a skillet over medium-high heat and sauté the finely chopped onion for about 5 minutes until translucent and lightly browned.
2. Add Wine, Mustard, Garlic, and Seasoning: Stir in the dry white wine, Dijon mustard, minced garlic, and Italian seasoning. Cook and stir for about one minute until the mixture is smooth and aromatic.
3. Incorporate Tomatoes, Cream, and Gnocchi: Pour in the diced tomatoes with their juices, heavy cream, and uncooked potato gnocchi. Bring the mixture to a gentle bubble, then reduce heat to medium and cover the skillet. Cook for 5 minutes.
4. Stir in Basil and Season: Uncover, stir the mixture well, add torn fresh basil leaves, and season with salt and pepper. Continue cooking uncovered for another 2-3 minutes to ensure the gnocchi is fully cooked and the sauce thickens slightly.
5. Add Parmesan and Serve: Stir freshly grated Parmesan cheese into the sauce if desired or sprinkle it on top before serving. Serve immediately to enjoy the creamy, rich flavors.

Notes

• Dry white wine adds depth of flavor but can be omitted or replaced with vegetable broth for a non-alcoholic version.
• Fresh basil can be substituted with dried basil if fresh is unavailable, but add at the end for best flavor.
• Adjust cream quantity for a lighter or richer sauce as preferred.
• Fresh gnocchi can be used instead of dried for a softer texture but may require shorter cooking time.
• Leftovers can be refrigerated and gently reheated in a skillet with a splash of cream or water to loosen sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy tomato gnocchi, easy Italian dinner, gnocchi recipe, tomato cream sauce, garlic gnocchi