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To make the Minute Creamy Tomato Gnocchi, you'll need: - 1 package (16 oz) gnocchi - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 can (14 oz) crushed tomatoes, preferably San Marzano - 1 cup heavy cream or coconut cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper - Fresh basil leaves, torn for garnish - Freshly grated Parmesan cheese These ingredients come together for a rich and creamy sauce that hugs each gnocchi piece. For the best taste, I recommend using: - Gnocchi: Look for brands like De Cecco or Rana. They make soft, pillowy gnocchi. - Crushed Tomatoes: San Marzano tomatoes offer a sweet and rich flavor. - Olive Oil: Extra virgin olive oil from brands like Colavita or Bertolli gives a nice depth. - Heavy Cream: Organic heavy cream from brands like Horizon Organic works well. Choosing high-quality brands will elevate your dish and bring out the best flavors. If you have dietary needs, here are some substitutes: - Gnocchi: Look for gluten-free gnocchi made from potato or rice flour. - Cream: Use coconut cream for a dairy-free option. - Cheese: Nutritional yeast can replace Parmesan for a vegan option. - Herbs: Fresh herbs can replace dried ones for a brighter taste. These swaps ensure everyone can enjoy this creamy delight without compromising flavor! 1. Start by warming 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. When it shimmers, add 3 finely minced garlic cloves. Sauté for about 1 minute until fragrant, but don’t let it brown. 2. Next, pour in 1 can (14 oz) of crushed tomatoes. Stir well and let it cook for 3-4 minutes. This helps the flavors blend and thickens the sauce. 3. Now, gently add 1 cup of heavy cream. Follow it with 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes if you want heat. Stir well and bring to a gentle simmer. Avoid boiling the sauce. 4. While the sauce simmers, bring a large pot of salted water to a rolling boil. Once boiling, add 1 package (16 oz) of gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the surface. 5. Using a slotted spoon, transfer the cooked gnocchi from the water to the sauce. Toss gently to coat each piece in the creamy sauce. 6. Season the dish with salt and freshly ground black pepper to taste. Let it simmer for another 2 minutes to soak up the flavors. 7. Serve hot, garnished with torn fresh basil leaves and freshly grated Parmesan cheese. - Warming oil and sautéing garlic: 1 minute - Cooking crushed tomatoes: 3-4 minutes - Simmering with cream and herbs: 2 minutes - Cooking gnocchi: 2-3 minutes - Final simmer with gnocchi: 2 minutes Total time: About 15 minutes. - Use fresh, high-quality gnocchi for best results. - Make sure the water is boiling before adding gnocchi. This helps them cook evenly. - Don’t overcrowd the pot. Cook in batches if needed. - Toss the gnocchi gently to avoid breaking them. - Always taste and adjust seasoning before serving. To make the sauce creamier, use heavy cream. If you're dairy-free, try coconut cream. Both options give a rich taste. For an extra touch, add a small amount of cream cheese. This will enhance the creaminess even more. You can also blend some of the sauce to make it smooth. This helps in coating the gnocchi evenly. To boost the flavor, try adding fresh herbs. Basil and oregano work great. A splash of balsamic vinegar adds depth. You can also mix in some sautéed onions or mushrooms. For heat, increase the red pepper flakes. If you like a tangy flavor, squeeze in some lemon juice. These simple changes can elevate the dish and make it even more delicious. A common mistake is overcooking the gnocchi. They only need 2-3 minutes to float. If you let them boil longer, they get mushy. Another mistake is letting the sauce boil. It should only simmer gently. This keeps the cream from curdling. Lastly, don’t skip seasoning. Salt and pepper enhance the dish. Taste as you go to find the perfect balance. {{image_4}} You can easily make this dish vegetarian by using vegetable broth instead of chicken broth. For a vegan version, swap the heavy cream with coconut cream. This keeps the dish rich and creamy without dairy. You can also use nutritional yeast instead of Parmesan for a cheesy flavor. Want to amp up the flavor? Consider adding cooked spinach or kale. These greens add nutrition and a lovely color. You might also try adding sun-dried tomatoes for a sweet twist. For a tangy kick, a splash of balsamic vinegar works wonders. Pair this gnocchi with a simple salad. A fresh arugula salad with lemon dressing complements the rich sauce. Garlic bread also makes a great side. It’s perfect for soaking up all that creamy goodness. For a heartier meal, serve it with roasted vegetables or a light soup. To keep your creamy tomato gnocchi fresh, let it cool first. Once cool, place it in an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you track freshness. Avoid storing it in the same pot to prevent sogginess. When you are ready to enjoy leftovers, reheating gently is key. Place the gnocchi in a skillet over low heat. Add a splash of water or cream to help revive the sauce. Stir often for even heating. This method keeps the gnocchi soft. Avoid microwaving if possible, as it can make them chewy. To freeze creamy tomato gnocchi, portion it into freezer-safe bags. Remove as much air as you can. Label the bags with the date. This dish can stay good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in a skillet as mentioned before for best taste. You will know the gnocchi is done when it floats to the top of the boiling water. This usually takes about 2-3 minutes. If you want to be sure, taste one. It should be soft but not mushy. Yes, you can use fresh tomatoes. If you choose this route, use around 4-5 medium tomatoes. Blanch them to remove the skin, then crush them. Fresh tomatoes give a bright flavor, but they may need more cooking time to thicken the sauce. Creamy tomato gnocchi pairs well with a side salad or garlic bread. You can also serve it with steamed vegetables for a balanced meal. If you want more protein, grilled chicken or shrimp works great too. Enjoy it with a nice glass of red wine for a complete experience! In this post, we covered how to make creamy tomato gnocchi. We listed key ingredients and the best brands for flavor. You learned cooking steps, timing, and tips for perfect gnocchi. We shared tricks for creamier sauce and avoiding common mistakes. Options for variations and storage tips rounded out our guide. Remember, practice makes perfect. Don't be afraid to experiment with flavors and ingredients. Enjoy your cooking journey!

Minute Creamy Tomato Gnocchi

Indulge in this Heavenly Creamy Tomato Gnocchi recipe that’s bursting with flavor! With just a few ingredients like gnocchi, garlic, crushed tomatoes, and creamy goodness, you can whip up a delicious meal in under 15 minutes. Perfect for a cozy dinner, this dish is a must-try. Click through for the full recipe and impress your family with this comforting dish! #Gnocchi #TomatoSauce #EasyRecipes #ItalianCuisine
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Ingredients
  

1 package (16 oz) gnocchi

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 can (14 oz) crushed tomatoes, preferably San Marzano for a richer flavor

1 cup heavy cream or a substitute like coconut cream for a dairy-free option

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for heat)

Salt and freshly ground black pepper to taste

Fresh basil leaves, torn for garnish

Freshly grated Parmesan cheese for serving

Instructions
 

In a large skillet, warm the extra virgin olive oil over medium heat. Once shimmering, add the finely minced garlic, sautéing for about 1 minute until it becomes fragrant—be careful not to let it brown.

    Add the crushed tomatoes to the skillet, stirring well to combine with the garlic. Let this cook for about 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

      Gently pour in the heavy cream followed by the dried basil, dried oregano, and red pepper flakes if you’re using them. Stir well and bring the mixture to a gentle simmer, making sure it doesn’t boil.

        While the sauce simmers, bring a large pot of salted water to a rolling boil. Once boiling, add the gnocchi and cook according to package instructions, typically around 2-3 minutes. The gnocchi are ready when they float to the surface.

          Using a slotted spoon, carefully transfer the cooked gnocchi straight from the boiling water into the creamy tomato sauce. Toss gently to ensure each piece of gnocchi is evenly coated in the luscious sauce.

            Season the dish with salt and freshly ground black pepper to taste. Allow it to simmer for an additional 2 minutes, giving the gnocchi a chance to soak up those wonderful flavors.

              Serve the gnocchi hot, elegantly garnished with torn fresh basil leaves and a generous dusting of freshly grated Parmesan cheese.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4

                  - Presentation Tips: For an extra touch, serve in shallow bowls and drizzle a little more olive oil on top before garnishing with fresh basil. A sprinkle of red pepper flakes on top can add both color and a hint of spice!