Save to Pinterest One rainy Tuesday, I opened the fridge to find a lonely package of gnocchi and half-empty cream carton staring back at me. I'd promised myself a quiet dinner at home, the kind where you don't think too hard about what goes in the pan. That simple combination turned into something I've returned to countless times since—pillowy gnocchi in a silky tomato sauce that tastes far more impressive than the fifteen minutes it takes to pull together.
I still remember cooking this for my neighbor Sarah when she dropped by unexpectedly, hungry and skeptical that anything good could materialize in thirty minutes. The moment she tasted it, she went quiet, just twirling gnocchi on her fork with this satisfied smile. She's called me three times since for the recipe, and every time I tell her the same thing: start with good gnocchi and don't rush the simmering.
Ingredients
- Potato gnocchi (500 g): Use fresh or shelf-stable—both work beautifully, though fresh will be slightly pillowier if you can find it at the market.
- Olive oil (2 tbsp): This is your flavor foundation, so don't skimp on quality here.
- Yellow onion (1 small, finely chopped): The sweetness balances the acidity of the tomatoes in ways that might surprise you.
- Garlic (3 cloves, minced): Garlic added early means it mellows into the sauce rather than tasting raw and sharp.
- Canned crushed tomatoes (400 g): Canned tomatoes are often better than fresh outside of summer—they're picked at peak ripeness and already broken down.
- Heavy cream (120 ml): The magic ingredient that transforms sharp tomato acidity into something velvety and warm.
- Vegetable broth (60 ml): This thins the sauce just enough so the gnocchi can simmer gently without sticking.
- Dried oregano and basil (1 tsp and 1/2 tsp): Dried herbs work better here than fresh because they're more concentrated and blend more smoothly into the sauce.
- Red pepper flakes (1/2 tsp, optional): A small pinch adds a whisper of heat that makes you taste the other flavors more vividly.
- Parmesan cheese (60 g, grated): Always grate your own—pre-shredded versions have anti-caking agents that make the sauce grainy.
- Fresh basil leaves: Save these for the finish; their bright flavor gets lost if cooked down.
Instructions
- Warm your pan and soften the onion:
- Heat olive oil over medium heat and watch for the moment it shimmers—that's when you know it's hot enough. Add the chopped onion and let it sit undisturbed for about a minute before stirring, so it gets a subtle golden edge.
- Build your flavor base:
- Once the onion softens and turns translucent at the edges, add minced garlic and stir constantly for just under a minute—this prevents garlic from browning and turning bitter.
- Add the tomatoes and spices:
- Pour in the crushed tomatoes along with the broth, oregano, basil, and red pepper flakes if using. Season generously with salt and pepper, then let everything bubble gently for five minutes so the flavors have time to know each other.
- Introduce the cream:
- Pour in the heavy cream and stir until the sauce takes on a warm peachy-pink color. Bring it back to a gentle simmer—you're not looking for an aggressive boil here, just small, lazy bubbles breaking the surface.
- Add the gnocchi and cover:
- Gently stir the gnocchi into the sauce to coat every piece, then cover the skillet and reduce heat slightly. Let it 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 and taste:
- Remove the lid and stir in the grated Parmesan, letting it melt into the sauce and turn it glossy and creamy. Taste it now—this is your moment to adjust salt, pepper, or add a pinch more red pepper flakes if it needs character.
- Plate and garnish:
- Transfer to bowls and top with extra Parmesan and a few torn leaves of fresh basil so each bite feels intentional and finished.
Save to Pinterest There's something deeply comforting about watching gnocchi soften in a creamy sauce—the way they bob slightly at the surface, absorbing flavor. This dish became my go-to on nights when I needed to feed myself something that felt like a hug in a bowl.
Making This Dish Your Own
The beauty of this recipe is how it welcomes additions without losing its simple heart. I've thrown in sautéed mushrooms on mornings when I had a few in the crisper drawer, and they add an earthy depth that plays wonderfully against the cream. Handfuls of baby spinach also work—just stir them in at the very end so they wilt in the residual heat. Even a small can of white beans transforms this into something that feels more substantial without changing the essential character of the dish.
Timing and the One-Skillet Promise
One of my favorite things about this recipe is that everything genuinely happens in one pan, which means you're not standing at the stove juggling burners. The entire process takes roughly thirty minutes from first heat to plate, making it perfect for nights when you're tired but hungry. I've learned that prep—chopping the onion and garlic before you start—makes those first few minutes feel almost meditative rather than rushed.
Wine, Sides, and a Complete Plate
Serve this with something that cuts through the richness—a crisp green salad with acidic vinaigrette, or crusty bread to soak up the last dreamy spoonfuls of sauce. I've found that a light Italian red wine like Chianti or even a Barbera pairs beautifully without overpowering the delicate tomato and cream balance. The gnocchi itself is your main event, so keep sides simple and let it be the star.
- A simple arugula salad with lemon and olive oil brightens the entire meal.
- Torn bread is your best friend here—use it to rescue every last bit of sauce from the skillet.
- If you want wine, keep it light and slightly acidic so it doesn't compete with the creamy sauce.
Save to Pinterest This recipe has become my answer to those evenings when I want something warm and satisfying without theatre or stress. It's the kind of dish that makes coming home feel like a small kindness you've given yourself.
Your Questions Answered
- → What type of gnocchi works best?
Fresh or shelf-stable potato gnocchi both work well, just ensure they are cooked until tender in the sauce.
- → Can I make this dish vegan?
Yes, substitute heavy cream with plant-based cream and Parmesan with vegan cheese alternatives.
- → How do I avoid the sauce becoming too watery?
Simmer the sauce uncovered for several minutes and stir in cheese at the end to help thicken it.
- → What herbs complement the tomato sauce?
Dried oregano and basil add classic Italian flavors, while fresh basil as a garnish brightens the dish.
- → Can I add extra vegetables?
Yes, baby spinach or sautéed mushrooms blend nicely and enhance both flavor and nutrition.