1️⃣ Creamy Tomato Gnocchi — Creamy Tomato
Ingredients:
1 lb potato gnocchi
2 tbsp butter
2 cloves garlic, minced
1/4 cup tomato paste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Salt and black pepper to taste
Instructions:
Boil a large pot of salted water and cook gnocchi according to package directions; drain and set aside.
In a large skillet over medium heat, melt the butter and sauté garlic for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to darken the color.
Whisk in the heavy cream and simmer for 3 minutes until slightly thickened.
Stir in Parmesan cheese until melted, then add the cooked gnocchi and toss to coat.
Season with salt and pepper, garnish with basil, and serve immediately.
───── ✦ ─────
2️⃣ Creamy Tomato Gnocchi — Pesto
Ingredients:
1 lb potato gnocchi
1 tbsp olive oil
1 cup crushed tomatoes
1/2 cup heavy cream
1/3 cup basil pesto
1/4 cup grated Parmesan cheese
Salt to taste
Instructions:
Cook gnocchi in boiling salted water until they float; drain well.
In a skillet over medium heat, warm the olive oil and add crushed tomatoes; simmer for 5 minutes.
Pour in the heavy cream and stir until combined and heated through.
Remove the skillet from heat and stir in the basil pesto.
Add the cooked gnocchi and Parmesan cheese, tossing gently until coated.
───── ✦ ─────
3️⃣ Creamy Tomato Gnocchi — Garlic Butter
Ingredients:
1 lb potato gnocchi
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 cup heavy cream
1 tsp dried parsley
1/2 tsp salt
Instructions:
Boil gnocchi in salted water until tender; drain gently.
In a large pan, melt the butter over medium heat and add the garlic and cherry tomatoes.
Sauté for 4–5 minutes until the tomatoes begin to burst and release their juices.
Stir in the heavy cream, dried parsley, and salt, simmering for 1 minute.
Add the gnocchi to the pan and toss until the sauce clings to the dumplings.
───── ✦ ─────
4️⃣ Creamy Tomato Gnocchi — Spicy
Ingredients:
1 lb potato gnocchi
1 tbsp olive oil
1 tsp red pepper flakes (add more for extra heat)
1 cup tomato sauce (marinara)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions:
Cook the gnocchi in boiling water according to package instructions; drain.
Heat olive oil in a skillet over medium heat and toast the red pepper flakes for 30 seconds.
Pour in the tomato sauce and bring to a gentle simmer.
Stir in the heavy cream and cook for 2 minutes until the sauce turns an orange-pink color.
Add the gnocchi and Parmesan, stirring until the cheese melts and sauce thickens.
───── ✦ ─────
5️⃣ Creamy Tomato Gnocchi — Sausage & Pepper
Ingredients:
1 lb potato gnocchi
1/2 lb Italian sausage (crumbled)
1 red bell pepper, diced
1 cup marinara sauce
1/4 cup heavy cream
1/2 cup shredded mozzarella cheese
Instructions:
Boil gnocchi until they float; drain and set aside.
In a large skillet over medium-high heat, brown the sausage and diced bell pepper until the meat is cooked through (about 6–8 minutes).
Reduce heat to medium, add the marinara sauce and heavy cream, and simmer for 2 minutes.
Add the cooked gnocchi to the pan and stir to coat.
Top with mozzarella cheese and cover the pan for 1–2 minutes until the cheese is melted.
───── ✦ ─────
6️⃣ Creamy Tomato Gnocchi — Lemon Herb
Ingredients:
1 lb potato gnocchi
2 tbsp butter
1 cup grape tomatoes
1/2 cup heavy cream
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
Salt and pepper to taste
Instructions:
Cook gnocchi in boiling salted water; drain.
Melt butter in a skillet over medium heat and cook grape tomatoes until blistered (about 4 minutes).
Mash the tomatoes slightly with a spoon, then stir in heavy cream, oregano, lemon juice, and zest.
Simmer for 2 minutes until the sauce slightly thickens.
Add the gnocchi, season with salt and pepper, and toss well to combine before serving.
