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This one pan tomato goat cheese gnocchi recipe is something a little different for goat cheese lovers! It’s a quick and cozy 30-minute meal for those busy weeknights when only comfort food will do.
Why you’ll love it
Goat cheese is a surprisingly versatile ingredient since it’s soft and spreadable, and people can’t get enough of the signature creamy and tangy taste. I’m happy to oblige to make even more creative goat cheese recipes. It’s fantastic for making a cheesy pasta sauce!
The sauce in this goat cheese gnocchi is irresistibly rich. Tomatoes and fresh basil are the perfect duo to complement the cheese. The gnocchi cooks right in the sauce, making this a wonderful one pan treat after work when you want a simple meal with minimal clean-up.
What you’ll need
- Olive oil – for sautéing
- Onion and garlic – classic aromatics for the base of the sauce. I prefer Vidalia (sweet) onions, and I always mince garlic with this garlic press.
- Tomatoes – I find crushed tomatoes have a really nice texture, and they’re canned at the peak of ripeness so you can make this year-round
- Chicken broth – it adds moisture and savory depth. Feel free to use veggie broth instead.
- Red pepper flakes – they add a gentle warmth, not spice
- Italian seasoning – it’s possibly my favorite seasoning. It’s a blend of several dried herbs that comes in a single jar.
- Gnocchi – we’re using the shelf stable kind found in the dry pasta aisle. It holds up best for the one pan method.
- Goat cheese – our key sauce ingredient. You’ll sometimes also find it labeled as chèvre. The variety I used is a soft goat cheese log.
- Basil – it adds a burst of freshness and really complements the tomatoes
One pan gnocchi tips
- The gnocchi cooks right in the sauce. There’s no need to pre-cook it!
- I don’t recommend using homemade gnocchi as it can be quite delicate and may fall apart using this cooking method.
- If the sauce gets too thick at any point, simply thin it with a bit more broth. If it’s not thickening up, cook it for longer so gnocchi releases more starch.
How to make tomato goat cheese gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion in a skillet with the olive oil until translucent. Add in the garlic, followed by the tomatoes, broth, Italian seasoning, gnocchi, and crushed red pepper flakes. Cook until the gnocchi has softened.
Stir in the goat cheese until combined and add fresh basil. Give it a taste, and season with salt & pepper as necessary. Top with some freshly grated parmesan cheese if desired, and enjoy right away.
Substitutions and variations
- I recommend specifically using crushed tomatoes as recommended. They’re generally quite thick and will deliver a thicker sauce. If using a different variety (or tomato sauce or passata), you may need to adjust the amount of broth or cooking time so the sauce thickens properly.
- Goat cheese has quite a distinctive flavor, and you can really taste it in this recipe. Feel free to use a bit less than suggested if desired.
- Try adding in some cooked chicken or shrimp towards the end of cooking time for some protein.
What to serve with it
- If you’re serving this gnocchi as a main course, I recommend pairing it with a big slice of crusty bread since it has a lot of sauce and is quite rich.
- A salad is always a good idea. Try my Olive Garden Salad Dressing with a side salad or this Super Simple Parmesan Arugula Salad.
- It also makes a great side dish. Try it with my Chicken Milanese or Easy Pan Seared Pork Chops.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge in an airtight container, but keep in mind that the gnocchi may release more starch and the sauce may get a bit thicker the longer it sits. Add a splash of broth or white wine when reheating if needed.
- Reheat on the stove in a covered saucepan over low heat for best results, or try microwaving it in 30 second intervals and stirring in between.
- I don’t recommend freezing leftovers of this recipe.
Let me know in the comments below if you tried this goat cheese gnocchi or have any questions about it. I’d love to hear from you! Or tag me #saltandlavender on Instagram with your creations.
Tomato Goat Cheese Gnocchi
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (14 fluid ounce) can crushed tomatoes
- 3/4 cup chicken or vegetable broth
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 4 ounces goat cheese or to taste
- 1 small handful fresh basil torn or sliced thin
- Salt & pepper to taste
- For serving: freshly grated parmesan cheese, fresh bread optional
- In a deep skillet, sauté the onion in the olive oil for 5-7 minutes over medium heat (it's fine if it lightly browns).
- Stir in the garlic and cook for 30 seconds.
- Add in the crushed tomatoes, broth, Italian seasoning, crushed red pepper flakes, and gnocchi. Cook, uncovered, stirring often, for about 6-7 minutes or until the gnocchi has softened. You may need to reduce the heat a bit.
- Stir in the goat's cheese and basil. Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese if desired. I also recommend serving this with a thick slice of fresh bread as it has a lot of sauce!
- Goat cheese can be quite strong. If you just want a hint of it, feel free to use half or less than half the recommended amount. I used a 4 ounce soft goat cheese log for this recipe.
- The gnocchi cooks right in the sauce – no need to pre-cook it.
Nutrition information is automatically calculated, so should only be used as an approximation.
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