Welcome to your next favorite dinner! Creamy Tomato Basil Gnocchi is rich, tasty, and easy to make. Imagine biting into soft gnocchi, drenched in a smooth, creamy sauce bursting with fresh flavors. This dish is perfect for both quick weeknight meals and cozy gatherings. Let’s dive into the simple steps and key tips that will help you serve up this delicious dish tonight!
Why I Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for a weeknight dinner.
- Creamy and Comforting: The addition of heavy cream creates a rich, velvety sauce that hugs each gnocchi beautifully.
- Fresh Flavors: With vibrant basil and tangy tomatoes, this dish bursts with freshness, bringing a taste of summer to your table.
- Customizable: You can easily adjust the spice level or add extra veggies to suit your taste and dietary preferences.
Ingredients
List of Ingredients
To make creamy tomato basil gnocchi, gather these simple items:
– 1 package (16 oz) potato gnocchi
– 1 tablespoon olive oil
– 2 cloves garlic, finely minced
– 1 can (15 oz) crushed tomatoes
– 1 cup heavy cream
– 1 teaspoon dried oregano
– Salt and freshly cracked pepper to taste
– 1 cup fresh basil leaves, coarsely chopped
– ½ cup grated Parmesan cheese
– ¼ teaspoon red pepper flakes (optional, for added heat)
Substitutions for Key Ingredients
If you want to switch things up, here are some great substitutes:
– Potato gnocchi: Use store-bought or make your own using sweet potatoes.
– Heavy cream: Swap for half-and-half or coconut cream for a lighter option.
– Parmesan cheese: Try Pecorino Romano or nutritional yeast for a vegan twist.
– Fresh basil: Use dried basil if fresh isn’t available; just reduce the amount.
– Crushed tomatoes: Substitute with diced tomatoes or tomato sauce if needed.
Nutritional Information
This dish serves about four people. Each serving includes:
– Calories: Approximately 500
– Protein: 12g
– Carbohydrates: 60g
– Fat: 25g
– Fiber: 3g
This creamy tomato basil gnocchi packs flavor and warmth, making it a cozy meal choice. The balance of the fresh basil and rich cream creates a satisfying dish. Enjoy making this delightful recipe that is sure to impress!
Step-by-Step Instructions
Cooking the Gnocchi
First, fill a large pot with water and add salt. Bring it to a boil. When the water is bubbling, add the potato gnocchi. Cook them for about 2-3 minutes. They are ready when they float to the top. Drain the gnocchi in a colander. Place them in a bowl and toss with a bit of olive oil. This keeps them from sticking together.
Sautéing the Garlic
Next, take a large skillet and heat olive oil over medium heat. When the oil is hot, add the minced garlic. Sauté it for about 1 minute. Stir constantly to avoid burning. You want the garlic to smell great, not brown.
Making the Cream Sauce
Now, add the crushed tomatoes to the skillet. Stir the mixture well. Let it simmer for about 5-7 minutes. This allows the flavors to blend nicely. Then, lower the heat and slowly add the heavy cream. Mix it well until you see a rich, creamy sauce.
Combining Gnocchi with Sauce
Carefully add the cooked gnocchi to the skillet. Toss them gently to coat every piece with the sauce. This step is key for full flavor.
Serving Suggestions
After mixing, fold in the chopped basil and grated Parmesan cheese. Stir until the cheese melts and the basil wilts. Taste the dish and adjust the seasoning if needed. Serve it in warm bowls, garnished with extra basil and a sprinkle of cheese. Enjoy your creamy tomato basil gnocchi!
Tips & Tricks
How to Prevent Gnocchi from Sticking
To keep your gnocchi from sticking, toss it with olive oil after draining. Use just enough oil to coat each piece lightly. Avoid overcrowding the pot when cooking the gnocchi. If they touch too much, they can stick together.
Best Practices for Sautéing Garlic
Sauté garlic on medium heat. If the heat is too high, garlic can burn quickly. Add it to the oil only when the oil is hot. Stir it frequently for about one minute. When it smells great, you know it’s ready!
How to Adjust Sauce Thickness
If your sauce is too thick, add a splash of water or more cream. Stir well to mix it in. For a thicker sauce, cook it a bit longer without the lid. This helps reduce the liquid and makes it perfect for coating the gnocchi.
Pro Tips
- Perfectly Cooked Gnocchi: Ensure the water is at a rolling boil before adding the gnocchi. They should float to the top when done, indicating they’re perfectly cooked.
- Fresh Garlic for Flavor: Use fresh garlic instead of pre-minced for a more robust flavor. Sauté just until fragrant to avoid bitterness.
- Balancing Creaminess: If the sauce is too thick, add a splash of pasta water or more heavy cream to achieve your desired consistency.
- Enhancing Freshness: Add the basil at the end to preserve its vibrant color and fresh flavor. You can also garnish with whole leaves for an appealing presentation.
Variations
Adding Protein (Chicken, Shrimp, etc.)
You can boost the protein in creamy tomato basil gnocchi by adding chicken or shrimp. For chicken, use cooked, shredded pieces. Stir them into the sauce with the gnocchi. If using shrimp, add them to the skillet after the garlic. Cook until they turn pink. This addition makes the meal heartier and more filling.
Vegetarian Options (Mushrooms, Spinach, etc.)
Mushrooms and spinach are great vegetarian options. For mushrooms, slice them and sauté them with the garlic. They will add a rich, earthy flavor. Spinach can be added at the end, just before the cheese. Stir until it wilts into the sauce. Both ingredients make the dish colorful and full of nutrients.
Gluten-Free Alternatives
If you need gluten-free gnocchi, look for brands made from rice or corn. These options are widely available. You can also make your own using gluten-free flour and potatoes. The creamy tomato sauce is gluten-free as well, so you can enjoy this dish without worry.
Storage Info
How to Store Leftovers
To keep your creamy tomato basil gnocchi fresh, store it in an airtight container. Let the dish cool down before sealing. Place the container in the fridge. It will stay good for about three days. Make sure to label your container with the date.
Reheating Tips
When it’s time to enjoy your leftovers, reheat gently. You can use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir often to avoid sticking. Heat until warm but not boiling. You want to keep that creamy texture.
Freezing the Dish
If you want to save some gnocchi for later, freezing works well. First, let the dish cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned before. This method helps preserve the flavor and texture.
FAQs
What is gnocchi made from?
Gnocchi is made from potatoes, flour, and sometimes eggs. The dough is soft and fluffy. It creates small dumplings that are light and tender. You can find gnocchi in stores, often in a package.
Can I make creamy tomato basil gnocchi in advance?
Yes, you can prep it ahead. Cook the gnocchi and sauce separately. Store them in airtight containers. When ready to serve, heat the sauce and gnocchi together. This keeps everything fresh and tasty.
How do I make this dish spicier?
To spice it up, add red pepper flakes. Start with ¼ teaspoon and adjust to taste. You can also add fresh chopped chili peppers for extra heat. Mix them in when you add the garlic.
What can I serve with creamy tomato basil gnocchi?
Pair this dish with a crisp salad or garlic bread. A simple green salad adds freshness. Garlic bread adds a nice crunch. You can also serve it with grilled vegetables for color and flavor.
You can make creamy tomato basil gnocchi with the right ingredients and steps. Start from the list of ingredients and learn about key substitutions. Follow simple steps to cook the gnocchi and create a tasty sauce. Use tips to prevent sticking and adjust thickness. Explore variations for protein or vegetarian options. Remember how to store and reheat leftovers for later.
This dish is easy to make and delicious. Enjoy every bit
