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15 minutes is all that you need to whip up this one pot, creamy Tomato Basil Gnocchi with fresh basil, as well as all the garlic and parmesan! Such a simple dinner to prep and prepare but tastes like an amazing meal that you had to work for. The whole family will love it!

Skillet with creamy tomato basil gnocchi topped with parmesan, basil and parsley.
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Simple, one pan dinners are WHERE. IT’S. AT.

At the end of a long, exhausting day, getting a delicious dinner on the table in as little time as possible makes for the best kind of evening.

This Creamy One Pot Pasta as well as our 20 Minute Lemon Ricotta Pasta are both is a crowd pleasers around here, and it makes a regular appearance at out dinner table.

However, there is NOTHING quicker to whip up than this Tomato Basil Gnocchi. Well, there is this Pan Fried Gnocchi as well–take your pick!

Why You Will Love This Tomato Basil Gnocchi:

  • Gnocchi is a very quick cooking pasta like ingredient. Gnocchi cooks up super quickly–just a few minutes in boiling water. This Tomato Basil Gnocchi uses broth and tomato juices to cook in at a very low boil but is still able to cook in no time!
  • Only one ingredient to chop. The only ingredient you need to cut or chop is the basil. Everything else is basically ready to go. I often have minced garlic ready in the fridge as well so that always helps speed things up.
  • Mostly shelf stable and pantry ingredients. Lots of long lasting pantry staples in this one pot pasta. Diced tomatoes, tomato paste, gnocchi, and even the broth. It is a great dinner option when you are low on produce or other fresh foods.
  • Ready in 15 minutes. This is the bonus of it all. Literally from the time you start cooking this to the time you are ready to spoon it onto your plate is 15 minutes. That is quicker than carryout!

Recipe Ingredients:

  • gnocchi: I have only used gnocchi that is shelf stable versus refrigerated or frozen for this tomato gnocchi recipe. You should be fine with any kind as it all cooks relatively quickly.
  • olive oil: extra virgin olive oil is our preference in this tomato basil gnocchi recipe. Your favorite olive oil should work just fine.
  • garlic: freshly minced is ideal
  • tomatoes: diced, canned tomatoes, with all of the juices. The juices help thin out the sauce and get the perfect consistency so don’t drain them! You can use Italian seasoned tomatoes if preferred.
  • tomato paste: a touch to thicken the sauce
  • seasoning: Italian seasoning, crushed red pepper, salt and pepper combine with the fresh basil for the perfect flavors in this dish. If you don’t have Italian seasoning, you can use a combination of oregano, thyme, rosemary and basil to make your own!
  • spinach: Two cups of fresh spinach is actually not a lot once it cooks down. Feel free to add more. If you want to use frozen, you are fine with about 1/2 cup thawed frozen spinach.
  • basil: fresh, fresh fresh–nothing will compare! Chop it up freshly before adding to the gnocchi for the most flavor!
  • parmesan: freshly grated will make for the creamiest sauce. The parmesan that is already grated has cellulose added that keeps it from melting into the sauce quite as well. It will still work, the sauce just can be a more grainy.
  • cream: I have listed this as optional so don’t have it in the ingredients image. I love adding it for that extra rich, creamy sauce but for some the parmesan may be plenty. Add if desired!
Spinach, broth, parmesan and ingredients labeled on counter.

How To Make This Recipe:

Nothing gets much easier than this Tomato Basil Gnocchi. 15 minutes and you will be all set!

  • Heat the garlic in olive oil over medium heat until fragrant–about a minute or a bit less.
  • Add in the tomatoes, broth, tomato paste and seasonings. Stir to combine and allow the tomato paste to dissolve.
  • Add the gnocchi and stir to combine allowing as much of it as possible to be immersed in the liquid. Turn the heat to medium low and allow to cook for about 5 minutes, or until the gnocchi is cooked through. Stir frequently so that the gnocchi doesn’t stick to the skillet. A low, gentle boil is fine but don’t let it get any higher than that. You can turn the heat down a bit even.
  • Reduce the heat to low. Stir in the parmesan and heavy cream (if using) and allow it to fully melt. Once it’s melted, stir in the basil and spinach. Allow the spinach to wilt.
  • You are all set from there! Serve it up with extra parmesan and freshly chopped basil.
Tomatoes, broth, garlic and seasoning in skillet.
Gnocchi added to tomato mixture in skillet.
Tomato mixture with gnocchi cooked and cream and parmesan added.
Spinach and chopped basil added to skillet with tomato basil gnocchi.
Tomato basil skillet gnocchi in pan with spinach.

Tomato Basil Gnocchi Tips:

  • This one pot tomato gnocchi should work well with frozen gnocchi as well. You may need to cook the gnocchi itself a minute or so longer if the center is still cold but other than that you should be in the clear.
  • There are lots of gluten free gnocchi options out there these days. I have tried the Delallo Gluten Free version before and we loved it as well!
  • If the sauce seems too thick, add in 2-3 tablespoons extra broth or more until desired thickness.
  • Sometimes the spinach will get clumped up with the cheese. To avoid this, I add the spinach at the very end and use a clean spoon that doesn’t have any cheese on it already. Using freshly grated parmesan will also help as it melts much more smoothly into the sauce. You can also chop the spinach into thin pieces.
Plate with 15 minute tomato gnocchi topped with chopped basil, parsley and parmesan.

Other Simple Dinner Recipes:

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5 from 7 votes

Tomato Basil Gnocchi

By: Lorie Yarro
15 minutes is all that you need to whip up this one pot, creamy Tomato Basil Gnocchi with fresh basil, as well as all the garlic and parmesan! Such a simple dinner to prep and prepare but tastes like an amazing meal that you had to work for. The whole family will love it!
Creamy tomato basil skillet gnocchi topped with chopped basil and parsley.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

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Instructions 

  • In a nonstick skillet, heat olive oil at medium heat until glistening. Add in the garlic and stir until fragrant. (About 30 seconds to 1 minute.)
  • Add in the tomatoes, tomato paste, broth, salt pepper, Italian seasoning, and crushed red pepper. Stir until the tomato paste is fully incorporated. Add in the gnocchi and stir. Reduce heat to medium low and allow to cook at a gentle boil for 5 minutes or until the gnocchi is cooked through. Stir frequently.
  • Add in the parmesan and heavy cream (if using) and stir until cheese is melted. Finally, stir in the basil and spinach and allow the spinach to wilt. Remove form heat and serve with extra fresh basil and parmesan.
  • Store leftovers in an airtight container for 3-4 days.

Notes

  • This one pot tomato gnocchi should work well with frozen gnocchi as well. You may need to cook the gnocchi itself a minute or so longer if the center is still cold but other than that you should be in the clear.
  • There are lots of gluten free gnocchi options out there these days. I have tried the Delallo Gluten Free version before and we loved it as well!
  • If the sauce seems too thick, add in 2-3 tablespoons extra broth or more until desired thickness.
  • Sometimes the spinach will get clumped up with the cheese. To avoid this, I add the spinach at the very end and use a clean spoon that doesn’t have any cheese on it already. Using freshly grated parmesan will also help as it melts much more smoothly into the sauce. You can also chop the spinach into thin pieces.

Nutrition

Calories: 317kcal, Carbohydrates: 48g, Protein: 10g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 891mg, Potassium: 378mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1924IU, Vitamin C: 17mg, Calcium: 184mg, Iron: 6mg

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

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