One Pan Creamy Tomato Gnocchi

This one pan tomato gnocchi feels like comfort food without requiring anything complicated. It’s soft, creamy, just the right amount of rich and the kind of thing you want to eat curled up on the couch with a blanket and a fork.

Looking for more cozy dinners? Browse my Comfort Food Recipes.

INGREDIENTS YOU’LL NEED

• Potato gnocchi: Store-bought gnocchi works perfectly for this one pan gnocchi recipe. Just boil until they float, then toss them into the creamy tomato sauce.
• Red onion: Brings a touch of sweetness and depth to the tomato gnocchi sauce.
• Garlic: Just one clove makes the whole kitchen smell amazing.
• Cherry tomatoes: When they burst they create a fresh, naturally sweet tomato base.
• Tomato paste: Concentrates the flavor and deepens the color of the sauce.
• Heavy cream: Turns the tomato base into a silky, creamy sauce that coats the gnocchi beautifully.
• Mozzarella: Torn into pieces so it melts into the warm sauce and creates those irresistible cheese pulls.
• Fresh basil: For a fragrant, summery finish. Please don’t skip it!

HOW TO MAKE TOMATO GNOCCHI

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Cook the gnocchi

Bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually 2–3 minutes, until they float). Before draining, scoop out about ¼ cup of the cooking water (you’ll need it for the sauce).

Step 2: Sauté the aromatics

In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped red onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Build the tomato sauce

Add the cherry tomatoes to the pan and cook for 4–5 minutes, stirring occasionally, until they start to burst and release their juices. Stir in the tomato paste and chili flakes (if using), then season with salt and pepper. Cook for another minute to deepen the flavor.

Step 4: Make it creamy

Pour in the heavy cream and a splash of the reserved gnocchi cooking water. Stir gently and let the sauce simmer for 1–2 minutes until slightly thickened and glossy.

Step 5: Combine

Add the cooked gnocchi straight to the skillet and toss gently to coat in the sauce. If the sauce feels too thick, add a little more pasta water to loosen it up. Taste and adjust seasoning.

Step 6: Serve

Top your tomato gnocchi with torn mozzarella, letting it melt into the warm sauce. Finish with fresh basil and cracked black pepper. Serve immediately, it’s best when creamy and hot!

NOTES FROM MY KITCHEN

I use store-bought potato gnocchi here. The kind you find in the fridge section or sometimes with the dried pasta. They’re quick, soft and a great pantry staple to keep on hand for dinners like this. You just need to cook them for a few minutes (they’ll float when they’re done) and they go straight into the sauce.

The sauce is super flexible and forgiving. Cherry tomatoes work best because they break down quickly and have that natural sweetness that balances the cream, but you could use any ripe tomatoes you have. Chop them smaller and cook them a little longer. You could also stir in a handful of baby spinach at the end if you want to sneak in some greens.

I prefer using heavy cream because it makes the sauce silky and rich, especially with the starch from the gnocchi water. But you can absolutely use half-half for a lighter version. Just simmer it gently so everything stays smooth.

I always finish it with torn mozzarella, which melts into the warm gnocchi and creates those soft, creamy pockets that make every bite feel a little extra. I don’t really recommend skipping it (unless you’re using up what’s in the fridge). You can also top with parmesan, chili flakes or more basil – it’s a forgiving dish.

This is one of my go-to family dinners because my kids love anything with tomato sauce. It’s also fast enough to throw together even when we’re all starving. You can scale the recipe easily – just double everything and use a larger pan or pot.

I usually just serve it straight from the pan, often with the mozzarella melting right on top as I bring it to the table. It’s unfussy, cozy and one of those dishes that disappears fast. Always a good sign!

One Pan Creamy Tomato Gnocchi

Recipe by Magda | Good Food Discoveries

5.0 from 4 votes

It’s soft, creamy, just the right amount of rich and the kind of thing you want to eat curled up on the couch with a blanket and a fork. This one pan tomato gnocchi feels like comfort food without requiring anything complicated. Plus, it takes just 20 minutes to make!

Course: DinnerCuisine: ItalianDifficulty: Easy

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Servings

2-3

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories per serving

610

kcal

Total time

20

minutes

Cook Mode

Keep the screen of your device on

INGREDIENTS

• 1 lb (454 g) store-bought potato gnocchi

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• 1 garlic clove, minced

• 10 oz (300 g) cherry tomatoes, halved

• 1 1/2 tbsp tomato paste

• 1/4 tsp chili flakes (optional)

• 1/2 cup (120 ml) heavy cream

• 1/4 cup reserved gnocchi cooking water

• 1 mozzarella ball, torn into pieces

• Salt & black pepper, to taste

• Fresh basil, for garnish

DIRECTIONS

• Bring a pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually about 2–3 minutes). Before draining, scoop out ¼ cup of the cooking water and set aside.
• In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped red onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
• Add the cherry tomatoes and cook for 4–5 minutes, until they begin to burst and break down. Stir in the tomato paste and chili flakes (if using), season with salt and pepper, and cook for 1 more minute. Pour in the cream and a splash of the reserved pasta water. Stir and let it simmer gently for 1–2 minutes.
• Add the drained gnocchi to the sauce and toss gently to coat. Add a little more pasta water if needed to loosen the sauce. Taste and adjust seasoning.
• Top with torn mozzarella and let it melt into the warm sauce. Finish with fresh basil, cracked black pepper and enjoy right away.

Notes

• Store leftover tomato gnocchi in an airtight container for up to 2 days. The sauce will thicken slightly as it cools.
• Make-ahead tip: You can prepare the sauce up to a day in advance and add freshly cooked gnocchi just before serving.
• I usually just serve it straight from the pan, often with the mozzarella melting right on top as I bring it to the table. It’s unfussy, cozy and one of those dishes that disappears fast. Always a good sign!
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 3
• Calories: 610kcal
• Fat: 37g
• Carbohydrates: 52g
• Protein: 16g

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