Prep Time: 10 Min
Cook Time: 10 Min
Ingredients
– 16 oz 3 cups uncooked potato gnocchi – 2 tbsp olive oil – 2 cloves garlic — minced or pressed – 1 small head of onion – 2 tbsp tomato paste – 1 tsp honey or agave nectar – 14 oz tomato sauce – 2 oz full fat cream cheese – 1/4 tsp dried oregano – 1/4 tsp dried basil – Salt and pepper to taste – 2/3 cup grated Parmesan cheese for serving – Fresh basil for garnishing
Combine the gnocchi with the sauce, add cheese and basil. Serve immediately or refrigerate for up to 3 days. These gnocchi with creamy tomato sauce can be frozen in airtight container for up to 1 month.