Creamy Tomato Gnocchi
Pillowy potato gnocchi tossed in a silky tomato cream sauce made in one pan. Fresh and indulgent—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 1 lb potato gnocchi
- 14 oz canned crushed tomatoes
- ½ cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- ¼ cup fresh basil, torn
Instructions
- 1
Bring a large pot of salted water to a boil. Add gnocchi and stir once.
- 2
Melt butter in a 12-inch skillet over medium heat, about 45 seconds.
- 3
Add minced garlic and cook, stirring, until fragrant, about 60 seconds.
- 4
Pour in crushed tomatoes and cream. Stir to combine and bring to a gentle simmer.
- 5
Gnocchi will float to the surface when done. Drain and add to the sauce.
- 6
Toss gnocchi with sauce over medium heat for 90 seconds until coated.
- 7
Remove from heat. Fold in fresh basil, season with salt and pepper.
- 8
Divide into bowls. Drizzle with olive oil and serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- slotted spoon
- measuring cups
- measuring spoons
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