Gnocchi With Creamy Tomato Sauce

This Gnocchi With Creamy Tomato Sauce is built for nights when you want something warm and structured without spending an hour in the kitchen.

Store-bought potato gnocchi cooks quickly. The sauce comes together from pantry staples: tomatoes, onion, garlic, olive oil, and a small amount of cream cheese for body.

It’s simple, balanced, and repeatable.

The full ingredient list and exact measurements are in the recipe card below.

Very simple recipe with a versatile pasta sauce, that can be used not only on gnocchi, but also your favorite pasta. 

If you love making pasta at home, make sure you try this Gnocchi With Mushrooms recipe or this Baked Feta Pasta Recipe.

How Much Creamy Tomato Gnocchi Per Person?

Most store-bought gnocchi packages recommend about 4 oz (120 g) per serving.

That’s usually enough, especially with a rich sauce.

This recipe follows that proportion.

Variations:

The sauce works beyond gnocchi.

You can use it with:

• Regular pasta
• Gluten-free pasta
• Cauliflower gnocchi
• Ravioli or tortellini

You can add:

• Spinach
• Mushrooms
• Sun-dried tomatoes
• Cooked chicken
• Sausage
• Shrimp

The base remains the same. You adjust around it.

Recipe tips:

• Canned tomatoes vary in acidity and texture. Whole peeled tomatoes can be crushed directly in the pan. Diced tomatoes create more texture. Tomato sauce produces the smoothest result. Add a small amount of sweetener only if the sauce tastes overly acidic.
• Heavy cream can be used instead of cream cheese for a looser, more traditional finish.
• This sauce works with regular pasta, gluten-free pasta, cauliflower gnocchi, ravioli, or tortellini.
• Add spinach, asparagus, or sun-dried tomatoes if desired.
• For more protein, add cooked chicken, sausage, or shrimp.
• Store in an airtight container for up to 3 days.

More Pasta Recipes:

• Baked feta pasta with cherry tomatoes
• Balsamic mushroom bacon pasta
• Gnocchi with mushrooms

5 from 10 votes

Gnocchi With Creamy Tomato Sauce

Potato gnocchi tossed in a tomato-based sauce finished with cream cheese. Balanced, pantry-friendly, and ready in about 20 minutes.

Prep: 10 minutes mins

Cook: 10 minutes mins

Servings: 4

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Ingredients 

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• ▢ 16 oz 3 cups uncooked potato gnocchi
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion, finely chopped
• ▢ 2 cloves garlic, minced
• ▢ 2 tablespoons tomato paste
• ▢ 14 oz tomato sauce
• ▢ 1 teaspoon honey, optional, to balance acidity
• ▢ 2 oz full-fat cream cheese
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ teaspoon dried basil
• ▢ Salt and pepper to taste
• ▢ ⅔ cup grated Parmesan cheese, for serving
• ▢ Fresh basil, for garnish

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Instructions 

• Heat olive oil in a skillet over medium heat.
• Add onion and cook until softened.
• Add garlic and cook briefly until fragrant.
• Stir in tomato paste, tomato sauce, and honey. Simmer for a few minutes.
• Season with salt, pepper, oregano, and basil.
• Lower heat and stir in cream cheese until smooth.
• Meanwhile:
• Cook gnocchi according to package instructions.
• Reserve ½ cup of cooking water before draining.
• Add gnocchi to the sauce. If needed, loosen with a splash of reserved water.
• Serve with Parmesan and fresh basil.

Notes

• Heavy cream can be used instead of cream cheese for a thinner sauce.
• Cauliflower gnocchi or gluten-free gnocchi work well.
• Add cooked chicken, sausage, or shrimp for more protein.
• The sauce can be used with other pasta shapes.
• Refrigerate up to 3 days or freeze up to 1 month.

Nutrition

Calories: 403kcal, Carbohydrates: 51g, Protein: 13g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 27mg, Sodium: 1282mg, Potassium: 494mg, Fiber: 5g, Sugar: 7g, Vitamin A: 875IU, Vitamin C: 11mg, Calcium: 262mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: dinner

Cuisine: Italian

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