Ingredients
Scale
- 1 tbsp Olive Oil: Use a good quality extra virgin olive oil for the best flavor base.
- 4 Cloves Garlic, Minced: Freshly minced garlic provides a pungent, aromatic foundation that is essential to the sauce.
- 1 pint (2 cups) Cherry or Grape Tomatoes: These small tomatoes burst when cooked, creating a sweet, rustic, and chunky sauce.
- 1 tsp Dried Oregano: Adds a classic, earthy Italian herb flavor that complements the tomato and basil.
- 1/2 tsp Red Pepper Flakes (Optional): For a gentle warmth that cuts through the richness of the cream. Adjust to your preferred spice level.
- 1/2 cup Vegetable Broth: This helps to thin the sauce and adds a layer of savory depth.
- 1 lb (500g) Potato Gnocchi: Shelf-stable or refrigerated gnocchi both work perfectly for this recipe.
- 1/2 cup Heavy Cream: The key to a luxuriously creamy and velvety sauce.
- 1/2 tsp Salt (or to taste): Enhances all the other flavors in the dish.
- 1/4 tsp Black Pepper (or to taste): Adds a touch of mild spice.
- 1/2 cup Fresh Basil, Chopped: Stirred in at the end for a burst of fresh, peppery, and slightly sweet flavor that defines the dish.
- 1/4 cup Grated Parmesan Cheese, plus more for serving: Adds a salty, nutty flavor that helps to thicken the sauce and provides a perfect finishing touch.
Instructions
- Sauté the Aromatics: Place a large skillet or Dutch oven over medium heat. Add the olive oil. Once the oil is shimmering, add the minced garlic and cook for about 30-60 seconds, stirring constantly until it becomes fragrant. Be careful not to let the garlic burn, as it will become bitter.
- Cook the Tomatoes: Immediately add the entire pint of cherry tomatoes, dried oregano, and optional red pepper flakes to the skillet. Stir everything together to coat the tomatoes in the garlic and oil. Cook for about 8-10 minutes, stirring occasionally. The tomatoes will begin to soften and then burst, releasing their juices. You can gently press down on them with the back of a spoon to help them along. This process creates the rustic, flavorful base of your sauce.
- Create the Sauce Base: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan (this is where a lot of flavor lives!). Bring the mixture to a gentle simmer. Let it cook for another 5 minutes, allowing the sauce to reduce slightly and the flavors to meld together.
- Cook the Gnocchi: Add the uncooked gnocchi directly into the simmering sauce. Stir gently to ensure all the gnocchi are submerged as much as possible. Cover the skillet with a lid and let the gnocchi cook according to the package directions, which is typically about 3-5 minutes. The gnocchi are done when they are plump and have floated to the surface of the sauce.
- Make it Creamy: Once the gnocchi are cooked, turn the heat down to low. Uncover the skillet and pour in the heavy cream. Stir gently to combine everything. The sauce will instantly transform into a beautiful, creamy, pinkish-orange color.
- Finish with Cheese and Basil: Add the salt, black pepper, and grated Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce has thickened slightly. This should only take about a minute. Finally, turn off the heat and stir in the freshly chopped basil. The residual heat will wilt the basil perfectly without turning it black, releasing its fresh aroma.
- Serve Immediately: Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or red pepper flakes. Serve the tomato basil gnocchi hot, garnished with extra Parmesan cheese and a few fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 480