This one-pan creamy tomato gnocchi is easy comfort food at its finest. Ready in about 25 minutes, it delivers a restaurant-quality result with minimal effort.
Prefer a version without cream? Try the gnocchi with tomato sauce recipe on this site for a lighter alternative.
Why you’ll enjoy it
This gnocchi in a creamy tomato sauce takes simple, everyday ingredients and elevates them into something special. It tastes gourmet yet comes together in under half an hour in a single skillet, which means less time cleaning and more time enjoying a flavorful meal.
It works as a satisfying meatless main that feels indulgent, or serve it as a hearty side. The combination of tomato, white wine and cream creates a rich, silky pink sauce that clings to the gnocchi for maximum comfort-food appeal.
What you’ll need
- Olive oil – for sautéing
- Onion – sweet Vidalia is nice, but yellow or white work fine
- White wine – use a dry wine you’d drink (sauvignon blanc, pinot grigio or chardonnay); avoid cooking wine
- Dijon mustard – adds savory depth to the sauce
- Garlic – minced for fragrant flavor
- Italian seasoning – a convenient blend of dried herbs
- Tomatoes – canned diced tomatoes with their juices give the best texture and consistency
- Heavy cream – for a rich, silky sauce
- Gnocchi – shelf-stable potato gnocchi from the pasta aisle works well with the one-pan method
- Basil – fresh basil adds brightness to finish the dish
One-pan gnocchi tips
- Can I use homemade gnocchi? Homemade gnocchi is delicate and can fall apart in this method, so store-bought shelf-stable gnocchi is recommended.
- Do I need to pre-cook the gnocchi? No. The gnocchi cooks in the sauce and releases starch that helps thicken it.
- Why isn’t my sauce thickening? Cooking times are guidelines. If your stove runs hot, lower the heat and simmer a bit longer until it reaches the desired consistency.
How to make creamy tomato gnocchi
Overview with step-by-step photos. Full ingredient amounts and instructions are in the recipe card below.
Start by sautéing the onion in a skillet until softened. Add the white wine, Dijon mustard, garlic and Italian seasoning, stirring until smooth and fragrant.
Pour in the diced tomatoes, heavy cream and uncooked gnocchi. When the mixture begins to bubble, reduce the heat, cover and simmer for 5 minutes. Stir, add torn or chopped fresh basil, season with salt and pepper, and cook a few more minutes until the gnocchi is tender and the sauce has thickened. Serve immediately.
Substitutions and variations
- Reduce or omit the Dijon mustard if you prefer a milder flavor.
- Swap the white wine for vegetable or chicken broth for a non-alcohol version.
- Stir in fresh spinach at the end for extra greens.
- Avoid substituting heavy cream with milk or half-and-half; the acidity of tomatoes can cause curdling and a thinner sauce.
What to serve with tomato gnocchi
- Serve as a vegetarian main with plenty of freshly grated parmesan, garlic bread and a crisp salad for a complete meal.
- As a side dish, it pairs nicely with baked pork tenderloin or roast chicken for a heartier plate.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Note the sauce will thicken as the gnocchi releases starch.
- To reheat, warm over low heat and add a splash of cream or wine to loosen the sauce if needed.
- Freezing is not recommended; cream-based sauces often separate when frozen and reheated.
Try these next
- Creamy Mushroom and Spinach Gnocchi
- Ground Beef Gnocchi
- Tomato Goat Cheese Gnocchi
- Parmesan, Mushroom, and Spinach Gnocchi Soup
- 15 Minute Creamy Alfredo Gnocchi
I hope you enjoy this easy gnocchi as much as I do. If you make it, share your experience or tag your photo with the appropriate social tag on Instagram.
Creamy Tomato Gnocchi
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Ingredients
- 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 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
Instructions
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Heat the olive oil in a skillet over medium-high heat. Sauté the chopped onion about 5 minutes until softened and lightly browned if desired.
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Stir in the white wine, Dijon mustard, minced garlic, and Italian seasoning. Cook about 1 minute until fragrant and combined.
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Add the diced tomatoes with juices, heavy cream, and uncooked gnocchi. Bring to a light bubble, then reduce heat to medium, cover and simmer for 5 minutes.
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Stir, add torn basil, and season with salt and pepper. Cook a few more minutes until the gnocchi is tender and the sauce has thickened slightly from the released starch.
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Optional: stir in or sprinkle freshly grated parmesan. Serve immediately.
Notes
- The gnocchi cooks directly in the sauce — no pre-cooking required.
- This recipe yields four reasonable portions. For larger appetites, serve with a salad, garlic bread or additional sides.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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This recipe was originally published on August 30, 2017. It has been updated with new photos and clarified instructions but remains the same delightful recipe.