Creamy Tomato Gnocchi

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.

Step 2: Heat olive oil and butter in a large skillet over medium heat.

Step 3: Add the diced onion and cook for 3–4 minutes until softened.

Step 4: Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5: Pour in the marinara sauce and stir in the heavy cream until fully combined.

Step 6: Season the sauce with salt, black pepper, Italian seasoning, and red pepper flakes if using. Simmer for 5 minutes.

Step 7: Add the cooked gnocchi to the skillet and gently toss until coated in the creamy tomato sauce.

Step 8: Stir in the grated Parmesan cheese until melted and creamy.

Step 9: Garnish with fresh parsley or basil and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Tomato Gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. Freezing is not recommended, as the creamy sauce may separate after thawing.