Tomato Gnocchi Recipe
A creamy Italian comfort dish with pillowy gnocchi tossed in rich tomato sauce, mozzarella, and basil. Perfect weeknight dinner in just 20 minutes.
Print Pin Servings: 4 servings
Calories: 480kcal
Cost: $12
Equipment
- 1 Large skillet Heavy-bottomed or cast iron for even heating
- 1 Large pot For boiling gnocchi
- 1 Wooden spoon Gentle stirring without damaging gnocchi
- 1 Strainer To drain gnocchi, or slotted spoon
- 1 Chef's knife For dicing onion, garlic, and basil
- 1 Cutting board For safe and easy prep work
- Set Measuring cups & spoons For accurate ingredient quantities
Ingredients
Fresh Vegetables
- 1 lb potato gnocchi store-bought or homemade
- 2 tablespoon olive oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 0.5 cup cherry tomatoes halved
Dairy & Cheese
- 0.5 cup heavy cream
- 0.5 cup fresh mozzarella cubed
- 0.33 cup Parmesan cheese grated
- 2 tablespoon butter
Herbs & Seasonings
- 0.25 cup fresh basil leaves chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- Salt & black pepper to taste
- 1 teaspoon sugar optional, to balance acidity
Instructions
- Cook onion & garlic in olive oil, add crushed and cherry tomatoes, season.
- Cook gnocchi in salted water until they float, reserve some pasta water.
- Add gnocchi to sauce, stir in cream & butter, simmer.
- Fold in mozzarella, top with Parmesan & basil, serve immediately.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 320g | Calories: 480kcal | Carbohydrates: 55g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 620mg | Potassium: 640mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 3mg