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–+ servings
Creamy Tomato Gnocchi

Creamy Tomato Gnocchi – Comfort Food in Just 25 Minutes

This Creamy Tomato Gnocchi is a rich, satisfying vegetarian dish ready in just 25 minutes, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with avocado oil for a neutral flavor.
  • 1/2 medium Chopped Onion Yellow or white onions work best; shallots are a sweet alternative.
  • 1/4 cup Dry White Wine Use chicken or vegetable broth for a non-alcoholic version.
  • 1 tablespoon Dijon Mustard Whole grain mustard can be substituted for a different texture.
  • 3-4 cloves Minced Garlic Adjust to taste or use garlic powder in a pinch.
  • 1/4 teaspoon Italian Seasoning Alternatively, use a mix of dried basil and oregano.
  • 1 can Diced Tomatoes 14 oz with juices; fresh tomatoes can be used, chopped and simmered longer.
  • 1 cup Heavy/Whipping Cream Replace with half-and-half for a lighter option or cashew cream for dairy-free.
For the Gnocchi
  • 1 pound Uncooked Potato Gnocchi Fresh or store-bought gnocchi is recommended.
  • small handful Fresh Basil Torn or chopped; substitute with parsley if unavailable.
  • Salt & Pepper Essential for seasoning; adjust to taste.
  • Freshly Grated Parmesan Cheese Optional for garnish and added flavor; nutritional yeast can be used for a vegan option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Creamy Tomato Gnocchi
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1/2 medium chopped onion and sauté for about 5 minutes until softened and lightly browned.
  2. Once the onion is softened, add 1/4 cup of dry white wine, 1 tablespoon of Dijon mustard, 3-4 minced garlic cloves, and 1/4 teaspoon of Italian seasoning to the skillet. Stir the mixture well and cook for about 1 minute until fragrant.
  3. Pour in 1 can (14 oz) of diced tomatoes with their juices, along with 1 cup of heavy cream. Gently mix everything together, then add 1 pound of uncooked potato gnocchi into the skillet. Bring to a gentle bubble.
  4. Reduce the heat to low, then cover the skillet. Allow to simmer for about 5 minutes, stirring occasionally to prevent sticking.
  5. Stir in a small handful of torn or chopped fresh basil, adjusting the seasoning with salt and pepper to taste. Cook for an additional few minutes.
  6. For an extra touch of richness, consider adding freshly grated Parmesan cheese directly into the skillet or sprinkling it on top before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, and reheat gently. For longer storage, freeze in a container for up to 2 months.

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