Creamy Tomato Gnocchi

Name: Creamy Tomato Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound potato gnocchi; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup mascarpone cheese; Salt and pepper to taste; Fresh basil for garnish; Parmesan cheese for serving

Highlighted under: Clean Food

When I first made Creamy Tomato Gnocchi, I didn’t expect to fall in love with such a simple dish. The combination of tender gnocchi nestled in a rich, creamy tomato sauce was nothing short of delightful. We found the secret to its creaminess lies in blending mascarpone cheese with spiced tomatoes. It's easy enough to throw together on a weeknight, yet elegant enough to impress dinner guests. This dish has quickly become a staple in my kitchen and I can’t wait for you to try it!

Created by

Zadie Whitmore

Last updated on 2026-02-08T08:25:36.143Z

Creating my version of Creamy Tomato Gnocchi was inspired by a cozy dinner I enjoyed with friends. The comforting flavors of the creamy sauce combined perfectly with the pillowy gnocchi, making it a dish that was both satisfying and heartwarming. I discovered that adding a hint of garlic and fresh basil really elevates the flavors, making each bite a burst of Italian goodness.

What truly sets this recipe apart is its simplicity. The entire meal came together in just 30 minutes, and the use of store-bought gnocchi saves a significant amount of time. I love serving it with fresh grated Parmesan and a sprinkle of red pepper flakes for an extra kick. Give it a try, and you won't be disappointed!

Why You Will Love This Recipe
Silky smooth sauce that coats each gnocchi perfectly
Rich tomato flavor balanced with creamy mascarpone
Quick and easy to make, perfect for any night

Nailing the Gnocchi Texture

To achieve the perfect gnocchi texture, it's crucial to use potato gnocchi rather than flour-based varieties. Potato gnocchi have a tender bite that complements the creamy sauce. As they cook, keep a close eye on them; they should float to the surface within 2-3 minutes. Overcooking can lead to a mushy texture, so when they rise, promptly remove them from the pot for the best results.

After cooking, it's helpful to toss the gnocchi with a drizzle of olive oil. This will prevent them from sticking together and keep their texture intact before they are mixed into the sauce. I recommend doing this step right after draining them, so they maintain their heat and soak up the flavors to come.

The Importance of Quality Ingredients

In this recipe, the quality of your ingredients plays a pivotal role in the overall flavor. Choose high-quality crushed tomatoes; San Marzano varieties are particularly good as they offer a rich sweetness that balances the creaminess of the mascarpone. Taste your tomatoes before adding seasoning; some brands may be saltier or sweeter than others, which will influence the final dish.

Fresh basil is not just a garnish; it adds an aromatic freshness that can elevate the dish. For the best flavor, add whole leaves at serving, but consider chiffonading some to stir into the sauce for enhanced aroma. If you're in a pinch, you can substitute dried basil, but use half the amount since it’s more concentrated.

Ingredients

For the Gnocchi

1 pound potato gnocchi
2 tablespoons olive oil
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup mascarpone cheese
Salt and pepper to taste
Fresh basil for garnish
Parmesan cheese for serving

Instructions

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.

Make the Sauce

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the crushed tomatoes, season with salt and pepper, and let simmer for 5 minutes.

Combine Gnocchi and Sauce

Reduce heat to low and stir in the mascarpone cheese until melted and well combined. Add the cooked gnocchi to the sauce and gently mix to coat.

Serve

Serve warm, garnished with fresh basil and grated Parmesan cheese. Enjoy your creamy delight!

Pro Tips

For added depth, consider incorporating crushed red pepper flakes for a spicy kick or a splash of heavy cream for extra richness.

Make-Ahead Tips

The Creamy Tomato Gnocchi can be prepared in advance, making it an ideal weeknight meal. You can cook the gnocchi and sauce separately, then refrigerate them in airtight containers for up to 2 days. To reheat, gently warm the sauce in a skillet over low heat, adding a splash of water or broth to maintain creaminess, then toss in the gnocchi until heated through.

If you're planning to freeze the dish, avoid freezing the gnocchi directly in the sauce, as they can become mushy. Instead, freeze the sauce and gnocchi separately. When ready to eat, thaw them overnight in the fridge and reheat as desired.

Delicious Variations

Feel free to make this dish your own by adding seasonal vegetables. Spinach or kale can add vibrant green color and nutrients; simply sauté them with the garlic before adding the crushed tomatoes. You might also introduce sautéed mushrooms for an earthy flavor or zucchini for added texture.

For added protein, consider incorporating cooked chicken or sautéed shrimp into the mix. These ingredients pair well with the creamy tomato sauce, creating a heartier meal. Just be cautious with the cooking times if you add protein; make sure everything is cooked through but not overdone.

Questions About Recipes

→ Can I use homemade gnocchi?

Absolutely! Homemade gnocchi will enhance the dish's flavor and texture. Just ensure they are freshly made.

→ What can I substitute for mascarpone cheese?

You can use cream cheese blended with a bit of sour cream as an alternative, but the flavor will vary slightly.

→ Can I add vegetables to this recipe?

Yes! Spinach, mushrooms, or even cherry tomatoes work great and add a nutritional boost.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.