Creamy Tomato Gnocchi
Soft potato gnocchi tossed in a rich and velvety tomato cream sauce with garlic, herbs, and freshly grated Parmesan. A cozy, restaurant-style comfort dish ready in just 25 minutes.
Ingredients
Scale
- 16 ounces potato gnocchi (about 450 grams)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups tomato passata
- 3/4 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of salted water to a gentle boil.
- In a skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Pour in the tomato passata and stir in the Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
- Stir in the heavy cream and let the sauce simmer gently for another 3 to 4 minutes until slightly thickened.
- Add the gnocchi to the boiling water and cook until they float to the surface, about 2 to 3 minutes.
- Using a slotted spoon, transfer the cooked gnocchi directly into the sauce.
- Toss gently to coat and simmer together for 1 to 2 minutes.
- Stir in the grated Parmesan cheese and fresh basil.
- Adjust seasoning if needed and serve immediately while warm and creamy.
Notes
- Do not overcook the gnocchi, remove them as soon as they float.
- Keep the heat moderate after adding cream to prevent curdling.
- Add a splash of reserved pasta water if the sauce becomes too thick.
Find it online: https://tastyze.com/creamy-tomato-gnocchi/