Creamy Italian Gnocchi Recipe With Rustic Tomato Sauce

I’m about to share something that’ll transform your weeknight dinner game forever, and honestly, it might just ruin you for takeout. This creamy Italian gnocchi with rustic tomato sauce hits that perfect sweet spot between “I’m too tired to cook” and “I want something that actually tastes good.” You know those nights when you’re staring into your pantry, wondering if cereal counts as dinner? Well, those days are numbered.

Why You’ll Love this Creamy Italian Gnocchi with Rustic Tomato Sauce

When comfort food meets Italian elegance, you get this impossibly creamy gnocchi that’ll make you question why you ever bothered with regular pasta.

I’m talking about pillowy potato dumplings swimming in a rustic tomato sauce that’s somehow both rich and bright.

What makes this special? The melted mozzarella creates those Instagram-worthy cheese pulls, while Parmesan adds that sharp, nutty depth.

Fresh basil brightens everything up, cutting through the richness perfectly.

The best part? You’ll have dinner ready in twenty minutes, which means less time cooking and more time actually enjoying this melty, saucy perfection.

What Ingredients are in Creamy Italian Gnocchi with Rustic Tomato Sauce?

This creamy gnocchi recipe keeps things beautifully simple with ingredients you probably already have in your pantry and fridge. The magic happens when a handful of basic items transform into something that tastes like you spent hours stirring over the stove.

What I love about this ingredient list is how each component serves a purpose. There’s no filler here, no mysterious spices you’ll use once and forget about. Just honest, straightforward ingredients that work together like they were meant to be best friends.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1/4 cup chicken broth or white wine
• 1/4 teaspoon Italian seasoning
• 1 pound uncooked potato gnocchi
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Small handful fresh basil, torn or sliced
• Salt and pepper to taste

A Few Things Worth Knowing

When it comes to gnocchi, you’ll find them in the pasta aisle, usually in vacuum-sealed packages. Don’t stress about making them from scratch unless you’re feeling particularly ambitious. The store-bought kind works perfectly here, and honestly, who’s time to roll tiny potato dumplings by hand on a Tuesday night.

For the tomatoes, grab a good-quality canned variety. I’m not saying you need to spend your grocery budget on fancy imported cans, but those watery, flavorless ones will leave your sauce tasting like disappointment. Look for ones that actually smell like tomatoes when you open the can.

The cheese situation is where things get fun. Pre-shredded mozzarella works fine, but if you want to get a little fancy, buy a block and grate it yourself. It melts better and doesn’t have that anti-caking coating.

As for Parmesan, please, for the love of all things cheesy, skip the green canister stuff. Get the real deal from the cheese counter, or at least grab a wedge from the refrigerated section.

Fresh basil makes all the difference here. Those sad, wilted leaves from a package just won’t cut it. Look for bright green leaves that smell like summer when you tear them. If you can’t find decent fresh basil, honestly, just skip it rather than settling for something that tastes like dried grass.

How to Make this Creamy Italian Gnocchi with Rustic Tomato Sauce

Making this gnocchi dish feels like conducting a small orchestra where every ingredient comes in at just the right moment. The whole thing moves pretty quickly once you get started, so having everything prepped and ready makes the difference between smooth sailing and frantic cabinet-searching while garlic burns in the pan.

Start by heating 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. I like using both because olive oil keeps the butter from browning too fast, while butter adds that rich flavor that makes everything taste more luxurious.

Once the butter melts and starts to foam a little, toss in your 3 cloves minced garlic. Here’s where you need to pay attention. Garlic goes from perfect to bitter in about fifteen seconds, so stir it around constantly until it smells amazing, maybe a minute tops. You want it fragrant and just starting to turn golden, not brown and sad.

Time for the tomato parade. Add your 14-ounce can of diced tomatoes, juices and all, along with 2 tablespoons tomato paste. The tomato paste might seem like overkill when you already have canned tomatoes, but it’s what gives the sauce that deep, concentrated flavor instead of tasting like watery red stuff.

Pour in 1/4 cup chicken broth or white wine, whatever you’re using, and sprinkle in 1/4 teaspoon Italian seasoning. Give everything a good stir and let it simmer for about 5 minutes. The sauce should start looking less like chunky soup and more like something that could actually coat pasta.

Now comes the star of the show. Add your 1 pound uncooked potato gnocchi directly to the sauce. Don’t boil them separately, don’t overthink it. Just dump them right in there and stir gently so they don’t stick together like little potato clumps.

Cook them for about 3 to 5 minutes, stirring occasionally but not obsessively. The gnocchi will absorb some of the sauce while they cook, which is exactly what we want. They’re done when they feel tender if you poke one with a fork, and they’ll look a bit plumper than when they started.

Turn off the heat before adding the cheese situation. This is important because if the pan’s too hot, the cheese turns into weird, stringy clumps instead of melting into creamy perfection. Stir in your 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan, mixing gently until everything melts together.

Finally, fold in that small handful of fresh basil, torn or sliced however you like. Some people get precious about how to cut basil, but honestly, as long as it’s in reasonably bite-sized pieces, you’re golden.

Taste and add salt and pepper as needed. The whole thing should look creamy and cohesive, with gnocchi that’s tender but not mushy, swimming in a sauce that’s thick enough to coat everything without being gloppy. Serve it immediately while the cheese is still all melty and the flavors are singing together.

Creamy Italian Gnocchi with Rustic Tomato Sauce Substitutions and Variations

One recipe shouldn’t hold you hostage, especially when your pantry decides to rebel or your taste buds want something different.

No chicken broth? Vegetable broth works perfectly, or just skip it entirely.

I sometimes use heavy cream instead of mozzarella for extra richness.

Want protein? Toss in cooked Italian sausage, shrimp, or chicken.

Spinach adds gorgeous color and nutrition.

Fresh tomatoes can replace canned when they’re in season. Just dice and cook longer.

No fresh basil? Dried works, though use half the amount.

Even oregano or thyme brings lovely flavor.

Different gnocchi shapes work too.

What to Serve with Creamy Italian Gnocchi with Rustic Tomato Sauce

Gnocchi demands good company, and I’m not talking about dinner guests. A crisp Caesar salad cuts through the creamy richness perfectly. I always reach for garlic bread because, honestly, who doesn’t need more carbs?

Roasted vegetables like zucchini, bell peppers, or asparagus add color and crunch to your plate.

For wine pairings, I’d go with Chianti or Pinot Grigio. Both complement the tomato sauce without overwhelming the delicate gnocchi.

Keep sides simple since this dish already packs plenty of flavor. Think fresh, light, and texturally different from your pillowy gnocchi.

Final Thoughts

There you have it – creamy Italian gnocchi that’ll make you forget about every disappointing restaurant version you’ve ever had.

This recipe’s my go-to when I need something comforting but don’t want to spend hours in the kitchen. The beauty lies in its simplicity – decent ingredients, proper technique, and you’re golden.

I love how the mozzarella creates those gorgeous cheese pulls while the Parmesan adds that sharp, nutty depth.

Fresh basil transforms everything from good to spectacular.

Trust me, once you nail this technique, you’ll find yourself making excuses to cook it again.

Recipe Card

Introduction: This incredibly creamy Italian gnocchi combines pillowy potato dumplings with a rich garlic tomato sauce and two types of melted cheese. Ready in just 25 minutes, it’s the perfect comfort food that delivers restaurant-quality flavors with minimal effort. The fresh basil adds a bright finish that elevates this simple dish into something truly special.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 4

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes with juices
• 2 tbsp tomato paste
• 1/4 cup chicken broth or white wine
• 1/4 tsp Italian seasoning
• 1 lb uncooked potato gnocchi
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Small handful fresh basil, torn/sliced
• Salt and pepper to taste

Instructions:

1. Sauté garlic in olive oil and butter until fragrant.
2. Add tomatoes, tomato paste, broth/wine, and Italian seasoning; simmer.
3. Stir in gnocchi; cook until tender, stirring occasionally.
4. Mix in basil, mozzarella, and Parmesan until melted.
5. Season with salt and pepper.

Notes:

• Use fresh basil rather than dried for the best flavor and brightness
• Serve immediately while cheese is melty for ideal texture
• Substitute vegetable broth for chicken broth to make vegetarian
• Can use frozen gnocchi directly without thawing – just add 2-3 extra minutes cooking time
• For extra richness, add a splash of heavy cream after melting the cheese
• Store leftovers in refrigerator for up to 3 days and reheat gently with a splash of broth
• Fresh gnocchi works best, but shelf-stable varieties are fine

Nutritional Information:

Frequently Asked Questions

Can I Make This Gnocchi Recipe Ahead of Time?

I don’t recommend making this gnocchi recipe ahead since it’s best served immediately. The gnocchi becomes mushy when reheated. However, I can prep the sauce earlier and cook fresh gnocchi when ready.

How Do I Store Leftover Gnocchi With Tomato Sauce?

I’ll store leftover gnocchi in the refrigerator for up to three days in an airtight container. I reheat it gently on the stovetop with a splash of broth to restore creaminess.

What’s the Difference Between Potato Gnocchi and Ricotta Gnocchi?

I’ll explain the main differences between these gnocchi types. Potato gnocchi’s made with potatoes, creating a denser, chewier texture. Ricotta gnocchi uses cheese instead, resulting in lighter, fluffier dumplings that’re more delicate.

Can I Freeze Homemade Gnocchi Before Cooking?

I’d absolutely freeze homemade gnocchi before cooking! I’ll arrange them on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags. They’ll keep for three months perfectly.

How Do I Prevent Gnocchi From Becoming Mushy?

I prevent mushy gnocchi by using minimal water when boiling, cooking just until they float, then immediately transferring to sauce. Don’t overcook or let them sit in water too long.