One-pan creamy tomato gnocchi
Gnocchi simmer right in a garlicky tomato cream sauce until plump and tender, a cozy one-pan dinner with no boiling water at all.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.54 a serving
- 630 calories
- Good the next day
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can crushed tomatoes, 28 oz
- 2 packages potato gnocchi, two 16-oz packages
- ½ cup heavy cream
- ½ cup grated parmesan
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 1 tbsp olive oil
- ½ cup water
- 1 tsp Italian seasoning
- ½ tsp salt
Each serving has about 630 calories, 17 g protein, 99 g carbs and 20 g fat, and costs about $2.54 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No crushed tomatoes? Diced tomatoes work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the garlic.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Warm the oil in a large, deep over medium heat. Add the garlic and cook 1 minute, , then stir in the tomato paste for 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heatTimer: 2 min
Stir in the crushed tomatoes, water, Italian seasoning and salt and .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heat
Stir in the gnocchi, cover, and 6 to 8 minutes, stirring now and then, until they’re plump and tender.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 7 min
Dolly’s tip: Taste one. It should be soft all the way through, with no chalky middle.Stir in the cream and parmesan until the sauce turns a soft orange.
Low heat
Serve with torn basil on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Crispy air fryer gnocchi with marinara
25 min
Instant Pot garlic parmesan pasta
25 min
Instant Pot ravioli
25 min
Instant Pot spaghetti marinara
25 min
30-minute dinners ›One-pan dinners ›What to make with canned tomatoes and parmesan ›What to make with potato gnocchi and parmesan ›