Creamy Tomato Gnocchi

Why you’ll enjoy it

This gnocchi with a creamy tomato sauce is one of those recipes that takes a few everyday ingredients and transforms them into something special and elevated. It just tastes gourmet, yet it takes under half an hour to make in a single skillet. I find myself making it for guests constantly, because who doesn’t like easy clean-up?

It’s one of those recipes that makes a filling meatless main, and you definitely won’t feel like you’re missing out. This gnocchi that’s smothered in a tomato and white wine cream sauce is indulgent, and you can also serve it as a satisfying side dish.

What goes into it

• Olive oil – for sautéing
• Onion – we like using sweet Vidalia onions, but yellow or white will be fine
• White wine – use a dry variety that you’d actually enjoy drinking. Try sauvignon blanc, pinot grigio, or even chardonnay (but definitely do not use cooking wine)
• Dijon mustard – it’s a flavor enhancer for more savory goodness and one of my favorite tricks for sauces
• Garlic – I use this garlic press to effortlessly mince the cloves without having to peel them
• Italian seasoning – a blend of fragrant dried herbs all in one jar
• Tomatoes – we’re using a can of diced tomatoes for the best texture and consistency. Find a brand you enjoy since it’s a key component. I like DeLallo and Muir Glen best.
• Heavy cream – to make the sauce extra luxurious
• Gnocchi – I use shelf stable gnocchi found in the dry pasta aisle of most grocery stores. It holds up well for this one pan method.
• Basil – for a pop of freshness, and it perfectly complements the pink sauce

How to make creamy tomato gnocchi

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

In a skillet, sauté the onion until softened. Stir in the white wine, Dijon mustard, garlic, and Italian seasoning until you’ve got a smooth mixture.

Add in the diced tomatoes, cream, and gnocchi. When it starts to bubble, reduce the heat, cover, and simmer for 5 minutes. Give it a stir, and add in the fresh basil and salt & pepper. Let it cook until the sauce has thickened and the gnocchi is cooked through. Enjoy!

Substitutions and variations

• If you’re really not a fan, you can leave out or halve the Dijon mustard.
• You can sub the white wine for vegetable or chicken broth.
• Try stirring in some fresh spinach towards the end if you want to include some greens.
• I don’t recommend subbing the heavy cream for half-and-half or milk since acidity from tomatoes may curdle sauce, and it will end up less rich and possibly thinner.