Creamy Tomato Gnocchi
This one pan creamy tomato gnocchi recipe is easy comfort food at its best! It's convenient since it's ready in just 25 minutes, and you'll agree it's a restaurant quality dish.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: creamy tomato gnocchi
Servings: 4
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 3-4 cloves garlic minced
- 1/4 teaspoon dashes Italian seasoning
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1 small handful fresh basil torn or chopped
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional) to taste
Add the olive oil to a skillet on medium-high heat. Sauté the onion for about 5 minutes (ok if it's lightly browned).
Add the white wine, Dijon mustard, garlic, and Italian seasoning. Stir until you've got a smooth mixture and let it cook for about a minute.
Add the diced tomatoes, cream, and gnocchi. Wait until it starts to lightly bubble again, then reduce the heat to medium and cover for 5 minutes.
Give it a good stir, and add the basil and season with salt & pepper. Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more.
Stir in parmesan (optional) or sprinkle it on top. Serve immediately.
- The gnocchi will cook right in the sauce - no need to cook it beforehand.
- This makes 4 reasonably sized portions. If you're feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else. It would also make a great side dish.
Calories: 456kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 544mg | Potassium: 287mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 5mg