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.
Servings: 4
Ingredients
- 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
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.
Video
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
