This Creamy Tomato Basil Gnocchi delivers pillowy potato dumplings in a rich, velvety tomato cream sauce with fresh basil. It’s a one-pan wonder that feels indulgent yet comes together in minutes. The aroma of sizzling garlic and simmering tomatoes makes it a truly comforting weeknight meal.
Nothing beats a great Creamy Tomato Basil Gnocchi. Whether you're a fan of Dinner Ideas or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Creamy Tomato Basil Gnocchi
- One-pan magic: Everything cooks in a single skillet for easy cleanup.
- Perfect texture: Pillowy gnocchi meets luxuriously smooth, creamy sauce.
- Versatile base: Easily add spinach, chicken, or pancetta to customize.
- Fresh basil finish: Bright, peppery flavor cuts through the rich cream.
Ingredients & Tools
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (400g) can crushed tomatoes
- 120 ml heavy cream (double cream)
- 500 g shelf-stable or fresh gnocchi
- 1 large handful fresh basil, chopped, plus more for garnish
- 50 g freshly grated Parmesan cheese, plus more for serving
- 1/2 tsp dried oregano
- To taste, salt and black pepper
- Pinch of red pepper flakes (optional, for a little heat)
Tools: A large, deep skillet or frying pan, a wooden spoon, and a microplane or box grater for the Parmesan.
Notes: Don’t skip the fresh basil or use dried. Freshly grate the Parmesan for best melting and flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 12 g |
| Fat: | 18 g |
| Carbs: | 52 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Gnocchi choices matter. You can find gnocchi in the pasta aisle (shelf-stable) or in the refrigerated section. Both work perfectly here, but the fresh ones often have a slightly more delicate, pillowy texture. There’s no need to boil them first in this recipe—they cook right in the sauce!
- Don’t burn the garlic! This is the cardinal rule of any good Italian-inspired dish. You just want to warm the minced garlic in the oil until it’s fragrant—about 30-60 seconds. If it browns, it can turn bitter and throw off the whole flavor profile of your beautiful sauce.
- Embrace the heavy cream. For the creamiest, most stable sauce that won’t split, full-fat heavy cream (or double cream) is your best friend. Lower-fat alternatives can sometimes curdle when they hit the acidic tomatoes, so it’s worth it for this one.
- Season in layers. Taste your sauce at different stages. After you add the tomatoes, season with a pinch of salt and pepper. Then taste again after the cream and Parmesan have melted in. This builds a much more complex and well-rounded flavor than just dumping all the salt in at the end.
How to Make Creamy Tomato Basil Gnocchi
Step 1: Start by heating the olive oil in your large skillet over a medium heat. You want it warm but not smoking. Add the minced garlic and stir it constantly with your wooden spoon. You’ll notice it becoming fragrant very quickly—this should only take about 30 seconds. The goal is to wake up the flavor, not to brown it. If you see any color, take the pan off the heat immediately.
Step 2: Pour in the entire can of crushed tomatoes. It will sizzle and splatter a little, which is a good sign! Add the dried oregano, a good pinch of salt and black pepper, and the optional red pepper flakes if you’re using them. Give everything a good stir, bring it to a gentle simmer, and then let it cook for about 5 minutes. You’ll see the sauce darken slightly and thicken a bit as some of the water evaporates.
Step 3: Now for the creamy part. Reduce the heat to low and pour in the heavy cream. Stir it slowly and consistently until the white cream is fully incorporated and you have a uniform, lovely pink-orange sauce. Let it simmer on low for another 2 minutes to allow the cream to meld with the tomatoes. The sauce should look glossy and rich.
Step 4: It’s gnocchi time! Add the entire package of uncooked gnocchi directly into the simmering sauce. Gently stir to ensure every piece is coated. Put a lid on the skillet and let it cook for about 4-5 minutes. The gnocchi will cook through by steaming in the sauce, absorbing all that wonderful flavor. You’ll know they’re done when they float to the top and are tender to the bite.
Step 5: Turn off the heat. Now, stir in the freshly grated Parmesan cheese. The residual heat will melt it perfectly into the sauce, making it even thicker and more luxurious. Finally, fold in the vast majority of your chopped fresh basil, saving a little for a pretty garnish on top. Give one final taste and adjust the seasoning with more salt or pepper if it needs it.
Step 6: Serve immediately! Divide the gnocchi and all that gorgeous sauce between bowls. Top with an extra sprinkle of Parmesan, the reserved fresh basil, and an extra crack of black pepper. The dish is best enjoyed straight away while the gnocchi are still perfectly soft and the sauce is piping hot.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; gnocchi becomes mushy upon thawing.
- Reviving: Gently reheat in a skillet with a splash of water or cream to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich and creamy gnocchi.
- Garlic bread with a twist — Use low-carb bread to make cheesy garlic bread; it’s perfect for sopping up every last bit of that incredible sauce left in the bowl.
- Roasted asparagus — Tender, roasted asparagus spears with a squeeze of lemon add a elegant, green vegetable component that balances the meal beautifully.
Drinks
- A crisp Pinot Grigio — Its bright acidity and citrus notes cut through the creaminess of the sauce beautifully, cleansing the palate between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help balance the richness without adding sweetness.
- A light Italian red — A Chianti or a Barbera with lower tannins won’t overpower the dish and complements the tomato base wonderfully.
Something Sweet
- Dark chocolate-dipped strawberries — A few bites of rich, dark chocolate and sweet, fresh berry is the perfect, light way to end this meal on a high note.
- A scoop of lemon sorbet — Its sharp, clean, and icy texture is the ultimate palate-cleanser and provides a wonderfully bright finish.
- Ricotta cheese with a drizzle of honey — Simple, elegant, and not too heavy; the creamy ricotta continues the Italian theme while the honey adds a touch of natural sweetness.
Top Mistakes to Avoid
- Overcooking the gnocchi. Since they cook directly in the sauce, it’s easy to let them go too long. They can quickly turn from pillowy perfection to mushy little lumps. Follow the package timing and check for doneness as soon as they float.
- Adding the basil too early.
Creamy Tomato Basil Gnocchi
Make this easy Creamy Tomato Basil Gnocchi in one pan in just 20 minutes! Pillowy gnocchi in a rich tomato cream sauce. Get the simple recipe here!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
3 cloves garlic (minced)
-
1 can crushed tomatoes (400g)
-
120 ml heavy cream (double cream)
-
500 g shelf-stable or fresh gnocchi
-
1 large handful fresh basil (chopped, plus more for garnish)
-
50 g freshly grated Parmesan cheese (plus more for serving)
-
1/2 tsp dried oregano
-
salt and black pepper (to taste)
-
1 pinch red pepper flakes (optional, for a little heat)
Instructions
-
Start by heating the olive oil in your large skillet over a medium heat. You want it warm but not smoking. Add the minced garlic and stir it constantly with your wooden spoon. You’ll notice it becoming fragrant very quickly—this should only take about 30 seconds. The goal is to wake up the flavor, not to brown it. If you see any color, take the pan off the heat immediately.01
-
Pour in the entire can of crushed tomatoes. It will sizzle and splatter a little, which is a good sign! Add the dried oregano, a good pinch of salt and black pepper, and the optional red pepper flakes if you’re using them. Give everything a good stir, bring it to a gentle simmer, and then let it cook for about 5 minutes. You’ll see the sauce darken slightly and thicken a bit as some of the water evaporates.02
-
Now for the creamy part. Reduce the heat to low and pour in the heavy cream. Stir it slowly and consistently until the white cream is fully incorporated and you have a uniform, lovely pink-orange sauce. Let it simmer on low for another 2 minutes to allow the cream to meld with the tomatoes. The sauce should look glossy and rich.03
-
It’s gnocchi time! Add the entire package of uncooked gnocchi directly into the simmering sauce. Gently stir to ensure every piece is coated. Put a lid on the skillet and let it cook for about 4-5 minutes. The gnocchi will cook through by steaming in the sauce, absorbing all that wonderful flavor. You’ll know they’re done when they float to the top and are tender to the bite.04
-
Turn off the heat. Now, stir in the freshly grated Parmesan cheese. The residual heat will melt it perfectly into the sauce, making it even thicker and more luxurious. Finally, fold in the vast majority of your chopped fresh basil, saving a little for a pretty garnish on top. Give one final taste and adjust the seasoning with more salt or pepper if it needs it.05
-
Serve immediately! Divide the gnocchi and all that gorgeous sauce between bowls. Top with an extra sprinkle of Parmesan, the reserved fresh basil, and an extra crack of black pepper. The dish is best enjoyed straight away while the gnocchi are still perfectly soft and the sauce is piping hot.06
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