Tomato Basil Gnocchi
Indulge in the comforting flavors of this Tomato Basil Gnocchi, a simple yet elegant dish that brings a taste of Italy to your table in just 25 minutes. Featuring pillowy potato gnocchi enveloped in a vibrant, garlicky tomato-basil sauce made with sweet cherry tomatoes and a touch of rich tomato paste, this recipe is a celebration of fresh, wholesome ingredients. A sprinkling of chopped basil adds an aromatic finish, while an optional dash of red pepper flakes lends a subtle kick of heat. Serve it as a quick weeknight dinner or impress guests with an authentic, homemade-inspired meal. Top with freshly grated Parmesan for a savory, cheesy touch that elevates every bite. Perfectly suited for pasta lovers craving a flavorful yet effortless recipe, this one-pan wonder is sure to become a favorite. Keywords: tomato basil gnocchi recipe, quick gnocchi dinner, easy Italian pasta, fresh basil recipe, cherry tomato sauce, homemade gnocchi dish.
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Recipe Information
Ingredients
- 500 g Potato gnocchi (store-bought or homemade)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 400 g Cherry tomatoes, halved
- 2 tbsp Tomato paste
- 15 g Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.5 tsp Red pepper flakes (optional for heat)
- 50 g Parmesan cheese, grated (optional for serving)
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
While the water is heating, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant and lightly golden.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Stir in the tomato paste, salt, black pepper, and red pepper flakes (if using). Cook for another 2 minutes to create a rich sauce.
Add half of the chopped fresh basil to the skillet and mix well. Lower the heat to a simmer and allow the sauce to thicken slightly while the gnocchi cooks.
Once the water is boiling, add the gnocchi and cook according to the package instructions or until they float to the surface (about 2-3 minutes for store-bought gnocchi). Reserve 1/4 cup of the gnocchi cooking water and drain the rest.
Add the cooked gnocchi to the skillet with the tomato basil sauce, gently tossing to coat the gnocchi in the sauce. If the sauce is too thick, add a tablespoon or two of the reserved cooking water to loosen it.
Serve the tomato basil gnocchi hot, garnished with the remaining fresh basil and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 19.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
