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bowl of creamy tomato basil gnocchi

Creamy Tomato Basil Gnocchi

Soft potato gnocchi tossed in a creamy tomato basil sauce with sun-dried tomatoes, spinach, and Parmesan. This comforting dish comes together in under 30 minutes and makes the perfect cozy dinner for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb potato gnocchi store-bought
  • 2 tbsp olive oil use oil from sun-dried tomato jar if possible
  • 3 garlic cloves minced
  • ½ cup sun-dried tomatoes sliced
  • 1 can 14 oz crushed tomatoes
  • 1 cup heavy cream
  • ½ cup Parmesan cheese grated
  • 1 tsp chili flakes optional
  • 2 cups fresh spinach
  • ½ cup fresh basil leaves torn
  • Salt and black pepper to taste
Optional add-ins:
  • Grilled chicken for chicken gnocchi
  • Extra mozzarella for a baked version

Method
 

Cook the gnocchi:
  1. Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float to the top, about 2–3 minutes. Remove with a slotted spoon and set aside.
Make the sauce:
  1. Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Stir in sliced sun-dried tomatoes.
Add tomatoes and cream:
  1. Pour in crushed tomatoes, season with salt, pepper, and chili flakes. Simmer for 5–7 minutes. Stir in the cream and Parmesan. Let the sauce thicken.
Combine:
  1. Add the cooked gnocchi to the skillet. Stir in spinach and let it wilt. Tear basil leaves over the top. Toss gently until everything is coated.
Serve:
  1. Top with extra Parmesan and enjoy hot.

Notes

  • If the sauce feels too thick, add a splash of the gnocchi cooking water.
  • For a lighter version, swap heavy cream for half-and-half.
  • This recipe makes great leftovers. Reheat gently in a skillet with a splash of cream or milk.