In just 15 minutes you can make this one‑pot, creamy Tomato Basil Gnocchi—bright with fresh basil, garlic, and Parmesan. It’s a simple dinner to prepare that tastes like a meal you took time to make. The whole family will love it!
Simple one‑pan dinners are the best.
After a long day, nothing beats a quick, flavorful dinner. This tomato basil gnocchi comes together fast but delivers big on taste.
If you like one‑pot pasta, you’ll appreciate how effortless this recipe is. It’s even faster than many pastas because gnocchi cooks quickly and soaks up a creamy tomato sauce in minutes.
Why you’ll love this Tomato Basil Gnocchi
- Gnocchi cooks quickly. Gnocchi is essentially a quick‑cooking pasta, so it finishes in just a few minutes in the skillet as it simmers in broth and tomato juices.
- Only one ingredient to chop. Fresh basil is the only thing that needs chopping—everything else is ready to go. Minced garlic in the fridge can speed prep even more.
- Pantry‑friendly ingredients. Canned diced tomatoes, tomato paste, broth, and shelf‑stable gnocchi make this a great option when produce is limited.
- Ready in about 15 minutes. From start to plate in roughly 15 minutes—quicker than most takeout.
Recipe ingredients
- Gnocchi: Shelf‑stable gnocchi works well; refrigerated or frozen varieties are fine too.
- Olive oil: Extra virgin is preferred, but use your favorite.
- Garlic: Freshly minced for best flavor.
- Diced tomatoes: Use a 14.5 oz can with all the juices—don’t drain them.
- Tomato paste: A little helps thicken and deepen the sauce.
- Seasoning: Italian seasoning, crushed red pepper (optional), salt, and pepper.
- Broth: Vegetable or chicken broth to loosen the sauce as needed.
- Spinach: Two handfuls of fresh spinach, or about 1/2 cup thawed frozen spinach.
- Basil: Fresh basil chopped right before serving for the brightest flavor.
- Parmesan: Freshly grated melts more smoothly and yields a creamier sauce.
- Cream (optional): A tablespoon of heavy cream adds richness but is optional.
How to make it
This recipe is incredibly straightforward—about 15 minutes from start to finish.
- Heat olive oil in a nonstick skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Stir in the diced tomatoes (with juices), broth, tomato paste, Italian seasoning, crushed red pepper (if using), salt, and pepper. Mix until the tomato paste is fully incorporated.
- Add the gnocchi and stir so most pieces contact the liquid. Reduce heat to medium‑low and simmer gently for about 5 minutes, stirring frequently, until the gnocchi is cooked through. Keep the simmer low so it doesn’t boil too hard.
- Lower the heat to low. Stir in the Parmesan and heavy cream, if using, until the cheese melts and the sauce becomes creamy. Add the fresh basil and spinach and allow the spinach to wilt.
- Serve immediately with extra grated Parmesan and a sprinkle of chopped basil.
Tips
- Frozen gnocchi works too. You may need an extra minute or two if it’s still cold in the center.
- Gluten‑free options available. Many brands offer gluten‑free gnocchi if you need it.
- If the sauce is too thick, add 2–3 tablespoons more broth until you reach the desired consistency.
- Prevent spinach clumping with cheese: Add spinach at the end using a clean spoon, and use freshly grated Parmesan so it melts smoothly. Chopping the spinach finely also helps it incorporate evenly.
Other simple dinner ideas
- Creamy One Pot Pasta
- One Pot Chili Mac and Cheese
- Easy Chicken Alfredo
- Simple Turkey Pepper Skillet
- 15‑Minute Lentil Sloppy Joe Stuffed Sweet Potatoes
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Tomato Basil Gnocchi
15 minutes is all you need to make this one‑pot, creamy Tomato Basil Gnocchi with fresh basil, garlic, and Parmesan.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 T extra virgin olive oil
- 2–3 garlic cloves, minced
- ½ cup broth (vegetable or chicken), plus more to thin sauce if needed
- 1 (14.5 oz) can diced tomatoes (do not drain)
- 2 T tomato paste
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper (optional)
- ½ tsp black pepper
- ½ tsp sea salt
- 1 lb gnocchi
- ⅓ cup grated Parmesan
- 1 T heavy cream (optional)
- 2 handfuls baby spinach (adjust to taste)
- 2–3 T chopped fresh basil
Instructions
- In a nonstick skillet, heat olive oil over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
- Stir in diced tomatoes with their juices, tomato paste, broth, salt, pepper, Italian seasoning, and crushed red pepper. Mix until the tomato paste is fully incorporated.
- Add the gnocchi and stir so pieces sit in the liquid. Reduce heat to medium‑low and simmer gently for about 5 minutes, stirring frequently, until gnocchi are cooked through.
- Reduce heat to low. Stir in Parmesan and heavy cream (if using) until the cheese melts. Add basil and spinach and cook until the spinach wilts. Serve with extra Parmesan and chopped basil.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
Notes
- Frozen gnocchi can be used; it may need a minute or two extra cooking time.
- If the sauce is too thick, stir in additional broth a tablespoon at a time until it reaches the desired consistency.
- Add spinach at the end with a clean spoon to avoid clumping with cheese; freshly grated Parmesan melts more smoothly.
Nutrition
Calories: 317 kcal,
Carbohydrates: 48 g,
Protein: 10 g,
Fat: 11 g
Carbohydrates: 48 g,
Protein: 10 g,
Fat: 11 g
Nutrition information is an approximation.