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To make this dish, you need the following ingredients: - 1 pound gnocchi (store-bought or homemade) - 1 can (14 oz) diced tomatoes with garlic and onion - 1 cup heavy cream - 1/2 cup fresh basil leaves, chopped - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Optional: Cherry tomatoes for garnish If you want to change things up, here are some substitutions: - Gnocchi: Use pasta or zucchini noodles if you prefer. - Heavy cream: Swap it with coconut milk for a lighter option. - Parmesan cheese: Nutritional yeast can work for a vegan twist. - Fresh basil: Dried basil can replace fresh, but use less. - Diced tomatoes: Use fresh tomatoes, just chop them finely. Choosing the best ingredients makes a big difference. Here are my tips: - Gnocchi: Look for soft and pillowy gnocchi. Check the package date to ensure freshness. - Tomatoes: Choose canned tomatoes without added sugar or preservatives. Look for those packed with natural juice. - Basil: Select vibrant green basil. Avoid leaves that are brown or wilted. - Cream: Choose high-quality heavy cream with a fat content of at least 36%. - Parmesan Cheese: Opt for freshly grated cheese over pre-packaged for better flavor. Following these tips helps you create a delicious meal everyone will love. {{ingredient_image_1}} To start, you need 1 pound of gnocchi. You can use store-bought or make your own. Bring a pot of salted water to a boil. Add the gnocchi and cook them until they float on top. This usually takes about 2-3 minutes. Once they float, they are done! Drain them and set them aside for later. Now, let’s make the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic. Sauté for about 1-2 minutes. You want the garlic to smell nice, but not brown. Next, pour in a 14-ounce can of diced tomatoes. Add the juice too! Sprinkle in 1 teaspoon of Italian seasoning, salt, and pepper to taste. Let this mix simmer for about 5 minutes. This helps all the flavors blend well. Now, lower the heat and stir in 1 cup of heavy cream and 1/2 cup of chopped fresh basil. Let this simmer for another 3-4 minutes. Stir it gently so it thickens nicely. After your sauce is ready, it’s time to combine everything. Add the cooked gnocchi to the skillet. Toss them gently in the creamy tomato sauce. Let them cook together for an extra 2-3 minutes to warm up. Finally, stir in 1/2 cup of grated Parmesan cheese. Make sure it melts and mixes well. Taste your dish and adjust seasoning if you need to. Serve it hot and enjoy your creamy tomato basil gnocchi! To get a creamy sauce, use heavy cream. It adds richness and depth. Heat it gently to avoid curdling. Stir in the cream slowly after the tomatoes simmer. This helps to blend flavors well. Adding Parmesan cheese boosts creaminess. Use fresh cheese for a better taste. Grate it finely so it melts quickly. This helps create a smooth sauce. Don’t forget to stir constantly. This keeps the sauce from sticking or burning. Be patient and let it simmer gently. The longer it simmers, the creamier it gets. One common mistake is cooking the gnocchi too long. They should float in water when done. If you overcook them, they become mushy. Another mistake is adding the cream too soon. Always wait until the tomatoes have simmered first. This helps the flavors to blend nicely. Avoid using low-fat cream. It won't give you that rich, creamy taste. Always go for heavy cream for the best results. To elevate the dish, add fresh herbs like parsley or thyme. They add a burst of flavor. Try using sun-dried tomatoes for an intense taste. A splash of balsamic vinegar can add a nice tang. It balances the sweetness of the tomatoes. If you like a kick, add a pinch of red pepper flakes. This gives your gnocchi a spicy twist. Finally, finish with a drizzle of good olive oil. It adds richness and a lovely finishing touch. Pro Tips Use Fresh Basil: Fresh basil adds a vibrant flavor to the dish. Be sure to add it at the end of cooking to preserve its aromatic qualities. Customize the Creaminess: Adjust the amount of heavy cream based on your preference for creaminess. For a lighter version, you can substitute half-and-half. Perfectly Cooked Gnocchi: Gnocchi is cooked when it floats to the surface. Avoid overcooking to maintain its fluffy texture. Garnish for Presentation: For an appealing presentation, garnish with fresh basil and halved cherry tomatoes before serving. {{image_2}} You can easily make this dish vegan and dairy-free. Instead of heavy cream, use coconut milk or cashew cream for a creamy texture. Replace Parmesan cheese with nutritional yeast or a dairy-free cheese. This keeps the rich flavor while making it plant-based. Adding protein can make this dish heartier. Cook bite-sized chicken pieces in the skillet until golden. For shrimp, add them after the garlic and cook until pink. If you prefer tofu, use firm tofu, cubed and sautéed until crispy. Each option adds a new flavor and texture. Incorporating seasonal veggies enhances your dish. Try adding spinach, zucchini, or bell peppers. These colorful veggies add nutrients and flavor. Simply sauté them with the garlic before adding the tomatoes. You can also toss in cherry tomatoes for extra sweetness. To keep your creamy tomato basil gnocchi fresh, store it in an airtight container. Make sure it cools to room temperature first. Place it in the fridge where it will stay good for 3 to 5 days. Keep the sauce and gnocchi together for the best flavor. When you want to reheat your gnocchi, use a skillet. Heat it on low and add a splash of water or cream. Stir gently until it warms up. This keeps the gnocchi soft. You can also use the microwave. Just cover the dish and heat it in short bursts. Stir in between to avoid cold spots. To freeze your creamy tomato basil gnocchi, first cool it completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can stay in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it gently in a skillet to enjoy! Yes, you can use homemade gnocchi. In fact, it adds a personal touch. Fresh gnocchi will cook just like store-bought ones. Make sure to boil them until they float. This shows they are ready. Homemade gnocchi can be lighter and taste more flavorful. If you have a favorite recipe, go for it! To spice up the sauce, add red pepper flakes. Start with a pinch, then taste it. You can add more if needed. Another option is to use spicy diced tomatoes. They add heat without changing the flavor. Fresh chopped jalapeños can also work well. Just remember, it's all about balance! You can serve a fresh salad with mixed greens. A simple vinaigrette pairs nicely. Garlic bread is a classic choice too; it’s perfect for dipping. Roasted vegetables add a nice touch and complement the dish's flavors. If you love protein, try grilled chicken or shrimp on the side. This blog post covered how to make creamy tomato basil gnocchi. We discussed key ingredients and substitutions for freshness. You learned step-by-step cooking and sauce tips. I shared ideas for a creamy texture and common mistakes to avoid. You can also explore variations like vegan options and protein additions. Finally, we tackled storage and reheating tips to keep your dish fresh. Enjoy making this tasty meal that you can share with family and friends!

Creamy Tomato Basil Gnocchi

A delicious and creamy gnocchi dish with tomatoes and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound gnocchi (store-bought or homemade)
  • 1 can (14 oz) diced tomatoes with garlic and onion
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • optional cherry tomatoes for garnish

Instructions
 

  • Begin by cooking the gnocchi according to the package instructions. Typically, this involves boiling them in salted water until they float to the surface. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
  • Pour in the can of diced tomatoes (with juice) and add the Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes to allow the flavors to meld.
  • Reduce the heat to low, then stir in the heavy cream and chopped basil. Allow it to simmer gently for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Add the cooked gnocchi to the skillet, gently tossing them in the creamy tomato sauce. Let them cook together for an additional 2-3 minutes to heat through.
  • Stir in the grated Parmesan cheese until melted and fully combined. Adjust seasoning if necessary.
  • Serve hot, garnished with additional basil and cherry tomatoes if desired.

Notes

Optional: Add cherry tomatoes for garnish.
Keyword basil, creamy, gnocchi, tomato