Let's Talk About Why I Love This Creamy Tomato Gnocchi
So, if I'm being honest (which I usually am, sometimes to my own detriment), this creamy tomato gnocchi with parmesan is my weeknight lifesaver. You know those days when the weather is dreary, and you just want something that feels like a hug, but you're also way too tired to spend ages in the kitchen? That's exactly when I make this. My sister jokingly calls it my “lazy-but-fancy dinner,” and she’s not wrong. I first tried something like this at a friend's cramped London flat—with music blaring and not a measuring spoon in sight. We laughed, we spilled sauce, it was the kind of meal that lingers in your memory, sauce stains and all.
Why You'll Love It (Based on Real-Life Obsession)
I make this when I want to feel like I tried hard, even though I mostly just dumped everything in a pan (don’t tell my mother-in-law). My family practically races to the table for this—my husband claims he could eat it for breakfast, though he still hasn't. And if you’re the type who likes to mop up extra sauce with crusty bread, you’ll appreciate how much sauce this makes. One minor frustration: I used to get stressed about gnocchi sticking together, but honestly, it always works out. Oh, and I once tried making the sauce thinner—big mistake, unless you like soupy pasta (which, no judgement, but I don’t).
What You'll Need (Plus My Swaps and Stories)
- 500g potato gnocchi (the shelf-stable supermarket kind is fine! I've tried making my own, but, well, see: weeknight laziness)
- 2 cups (about 480ml) tomato passata or strained tomatoes (sometimes I use a jar of good-quality marinara if I’m in a rush—nobody's checking, right?)
- ½ cup double cream or heavy cream (single cream will work, but it's not as luscious)
- 1 fat garlic clove, minced (my nan swears by 2, but I find 1 is enough—unless you’re hiding from vampires)
- ½ teaspoon dried oregano (or a smidge of Italian seasoning; I've even used herbes de Provence and survived)
- Salt and black pepper, to taste (and actually taste, don't just guess—learned that the hard way)
- ¼ teaspoon chili flakes (optional, but I like a little kick)
- ¾ cup freshly grated parmesan (I’ve used the pre-grated stuff; it's fine, don’t let anyone shame you)
- A handful of fresh basil leaves, torn (when I remember to buy them; dried basil works in a pinch but it’s not the same)
How To Make It (With My Usual Tangents)
- Bring a big pot of salted water to a boil. (I usually fill my largest saucepan. You ever notice how gnocchi floats like happy little dumplings? I love that.)
- While the water heats, grab a deep frying pan or saute pan. Medium heat, drizzle of olive oil, then add your garlic. Don’t let it burn—seriously, it goes bitter fast. Just a minute or so.
- Pour in the tomato passata and sprinkle in the oregano. Let it simmer until it smells amazing, about 5 min. (This is where I usually sneak a spoonful to check it’s not too tart. If it is, a pinch of sugar helps, but I almost never bother.)
- Stir in the cream, then simmer on low until it’s pink and dreamy. Season with salt, pepper, and chili flakes if you want a bit of heat. Don’t worry if it looks a bit thin—it thickens once you add the gnocchi.
- Meanwhile, drop the gnocchi into your bubbling pot. As soon as they float (which, weirdly, always feels like a magic trick), fish them out with a slotted spoon. Don't overcook them, or they turn mushy. I learned that the messy way.
- Tip the gnocchi into your creamy tomato sauce. Toss gently. (I once mixed too hard and turned them into mush. Oops.)
- Sprinkle over most of the parmesan, stir again, and let it all mingle for a minute so the sauce gets clingy. Top with basil and the rest of the parmesan. Done!
Stuff I Learned (So You Don't Have To)
- If your sauce looks split after adding cream, just keep stirring on lower heat. It usually comes together. Actually, I find it works better if you don’t rush this step.
- The pre-packed gnocchi is totally fine. I’ve made homemade once, but honestly, there’s not enough time in the day (unless it’s raining and you’re feeling very ambitious).
- Don’t skip tasting for seasoning—it’s amazing how bland it can be if you don’t check.
Variations (Some Geniuses, Some Flops)
- I’ve thrown in spinach right at the end for a bit of greenery—good if you want to feel virtuous.
- Sometimes I stir in cooked sausage or pancetta if I want it heartier—kids go mad for the sausage version.
- Once, I tried adding chopped sun-dried tomatoes. Not my finest hour; too tangy, fought with the creaminess.
What If I Don't Have The Right Pan?
Honestly, any big frying pan or even a deep saucepan will work. I've used a wok in a pinch. If you need to, you can combine everything in the pot you cooked the gnocchi in—just rinse it first so you don’t get starchy bits in your sauce (unless you like that sort of thing).
How Do You Store It? (Not That We Ever Have Leftovers)
Technically, you can put leftovers in an airtight container and keep them in the fridge for up to 3 days. I think it tastes better the next day—something about the flavors mingling overnight. But, honestly, in my house it never lasts more than a day. It doesn't freeze brilliantly (gets a bit grainy when you reheat), but it’ll still taste good if you’re not fussy.
What Should I Serve With It? (My Family's Faves)
I love a big green salad—arugula with a lemony dressing is my go-to. And, if I’m honest, a hunk of crusty bread to scoop up that sauce is almost mandatory. On pizza night, we sometimes serve it alongside a simple margherita (yes, double carbs, but who's judging?). My mate swears by a glass of chilled white wine with it, which I can definitely recommend.
A Few Pro Tips From My Kitchen Fails
- I once tried rushing the sauce—just dumped everything in at once. Regretted it. The garlic stayed raw, and the cream sort of disappeared. So, take your time with those first steps, even if it feels slow.
- Don't overcook the gnocchi; it turns to paste if you leave it in too long. Seriously, set a timer.
- Freshly grated parmesan melts better, but the stuff in the green can is fine in a pinch (don’t let the foodies scare you off).
Real Questions I Get (And My Honest Answers)
- Can I make this vegan? Yeah, I’ve tried it with oat cream and a vegan parm, and it works (not quite as rich, but still tasty). Just watch the sauce; it can split with some non-dairy creams.
- What about gluten-free gnocchi? Absolutely—just look for it in the free-from aisle. It’s a bit softer, but still good.
- Do I need to peel the garlic? Someone actually asked me this! Yes, you do—unless you like chewing on papery bits. Which, I mean, who does?
- Can I use dried basil? You can, but go easy. It’s stronger than fresh, and, honestly, it’s not quite the same, but it’ll get the job done if you’re out of fresh stuff.
- What's your favorite brand of gnocchi? I honestly don’t have a favourite, but De Cecco is decent if you see it. Or check out this gnocchi taste test on Serious Eats for some inspiration.
- Can I make this ahead? Actually, yes—I think the flavors get even better after a day. Just warm gently on the stove and maybe add a splash of cream if it looks dry.
- Where do you get your parmesan? I usually pick it up at the supermarket, but if you have a little Italian deli nearby, it’s worth splurging. And if you’re curious about types of parmesan, Bon Appetit’s guide is fun to read.
One last thing—if you make this and love it, let me know. Or if you discover a wild variation (like adding peas or something), I want to hear about it. Cooking’s more fun when you swap stories, right?
Ingredients
- 500 g potato gnocchi
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 400 g canned crushed tomatoes
- 120 ml heavy cream
- 60 g grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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1Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Pour in the crushed tomatoes and dried Italian herbs. Season with salt and pepper. Simmer for 5-7 minutes, stirring occasionally.
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4Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 2-3 minutes until creamy.
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5Add the cooked gnocchi to the skillet and toss to coat in the creamy tomato sauce. Stir in the grated Parmesan cheese until melted and well combined.
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6Serve hot, garnished with extra Parmesan and fresh basil leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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