Description
This Creamy Tomato Gnocchi recipe features soft, chewy gnocchi coated in a rich and flavorful homemade creamy tomato sauce. Combining fresh basil, garlic, San Marzano tomatoes, and a touch of heavy cream, this Italian-inspired dish comes together quickly and easily, perfect for a satisfying meal in under 30 minutes.
Ingredients
Gnocchi
- 2 lbs gnocchi
- 1-2 tsp extra virgin olive oil
Creamy Tomato Sauce
- 28 oz San Marzano peeled tomatoes
- 4-6 cloves garlic, minced
- 2-3 sprigs fresh basil leaves (about 20 leaves)
- ¼ cup heavy cream
- 1 tbsp sugar
- 2 tsp salt or to taste
- 2 tsp pepper or to taste
- ¼ cup parmesan cheese, shredded
Instructions
- Cook Gnocchi: Prepare the gnocchi according to the package directions. Once cooked, drain the water thoroughly and set the gnocchi aside for later use.
- Saute Garlic: In a medium deep-sided skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for 20-30 seconds until fragrant, being careful not to burn it as this will impart a bitter flavor.
- Add Tomatoes and Basil: Pour in the San Marzano peeled tomatoes along with their juices. Add the fresh basil leaves. Use a spoon to gently break up the whole tomatoes in the skillet.
- Boil and Simmer Sauce: Bring the sauce to a boil, then reduce the heat to medium-low and simmer for 5-6 minutes. This will help thicken the sauce and develop the flavors.
- Incorporate Cream: Stir in the heavy cream and let the sauce cook for another 5 minutes on medium-low heat, blending the creaminess throughout the tomato base.
- Season Sauce: Add the sugar, salt, and pepper to taste. Remove and discard the basil leaves to avoid overpowering the sauce with their texture.
- Toss Gnocchi with Sauce: Add the cooked gnocchi to the creamy tomato sauce in the skillet. Gently toss to ensure every piece is thoroughly coated with sauce.
- Garnish and Serve: Sprinkle the shredded parmesan cheese over the gnocchi and sauce. Serve immediately and enjoy your delicious creamy tomato gnocchi.
Notes
- Using fresh basil leaves gives a bright, aromatic flavor to the sauce; remove the leaves after simmering to keep the sauce smooth.
- San Marzano peeled tomatoes are preferred for their natural sweetness and low acidity.
- Be cautious not to burn garlic when sautéing to avoid bitterness.
- You can adjust the cream quantity slightly for desired sauce richness.
- For a vegetarian version, ensure parmesan cheese is made without animal rennet.
