Follow these steps for a perfect pan of Creamy Tomato Gnocchi every time:

1. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t rush this step; softening the onions builds a sweet base.
2. Add Garlic and Seasonings: Add the minced garlic, dried oregano, and red pepper flakes (if using) to the skillet. Sauté for about 1-2 minutes more, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Introduce Tomatoes and Broth: Pour in the can of crushed tomatoes and the vegetable or chicken broth. Stir everything together well, scraping up any browned bits from the bottom of the pan (that’s flavour!).
4. Simmer the Sauce: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet loosely (to allow some steam to escape but prevent excessive splattering), and let it simmer for at least 15-20 minutes. This allows the flavours to meld and deepen, and the sauce to thicken slightly. Stir occasionally.
5. Cook the Gnocchi: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to the package directions. Typically, gnocchi are done when they float to the surface, which usually takes only 2-4 minutes. Be ready to drain them promptly to avoid overcooking, which can make them mushy. Drain the gnocchi well. Optional Browning Step: For extra texture, you can briefly pan-fry the boiled and drained gnocchi in a separate skillet with a little butter or olive oil until lightly golden before adding them to the sauce. This step is not traditional but adds a delightful contrast.
6. Finish the Creamy Sauce: Once the sauce has simmered and thickened slightly, remove it from the heat temporarily or turn the heat to the absolute lowest setting. Slowly stir in the heavy cream and the grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is smooth and creamy. Avoid boiling the sauce rapidly after adding the cream, as it could potentially curdle (though heavy cream is fairly stable).
7. Season and Combine: Taste the sauce and season generously with salt and freshly cracked black pepper. Remember that the gnocchi will absorb some flavour, and the Parmesan adds saltiness, so taste and adjust carefully. Add the cooked and drained gnocchi directly into the skillet with the creamy tomato sauce.
8. Gently Coat: Gently stir the gnocchi into the sauce until they are all evenly coated. Let it sit for a minute or two on low heat (or off heat with residual warmth) for the gnocchi to absorb some of the sauce’s flavour. If the sauce seems too thick, you can add a splash more broth or even a little of the gnocchi cooking water to reach your desired consistency.
9. Serve: Ladle the creamy tomato gnocchi into bowls. Garnish generously with fresh basil leaves (chiffonade or torn) and an extra sprinkle of grated Parmesan cheese. Serve immediately and enjoy!