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Pot of tomato basil gnocchi.
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5 from 6 votes

Tomato Basil Gnocchi

15 minutes is all that you need to whip up this one pot tomato 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 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, pasta
Cuisine: American, Italian
Servings: 4
Calories: 317kcal
Author: Lorie Yarro



  • 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 stir until 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.


  • 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!
  • For a creamier sauce, add 2-3 tablespoons of heavy cream before adding in the spinach and basil. Delicious!
  • If the sauce seems too thick, add in 2-3 tablespoons extra broth or more until desired thickness.


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