Tomato Basil Gnocchi

Creamy tomato basil skillet gnocchi topped with chopped basil and parsley.

5 from 7 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course, pasta

Cuisine: American, Italian

Servings:

Author: Lorie Yarro

Ingredients

2 T extra virgin olive oil
2-3 garlic cloves minced
½ c broth, vegetable or chicken more to thin out the sauce if needed
1 14.5 oz. can diced tomatoes do not drain liquid!
2 T tomato paste
1 tsp Italian seasoning
¼ tsp crushed red pepper optional
½ tsp pepper
½ tsp sea salt
1 lb gnocchi
⅓ c grated Parmesan
1 T heavy cream optional
2 handfuls baby spinach adjust to your liking
2-3 T chopped fresh basil

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