Creamy Tomato Basil Mozzarella Gnocchi
If you’re craving a comforting dish that’s bursting with flavor and comes together in under 30 minutes, look no further than this Creamy Tomato Basil Mozzarella Gnocchi. It’s the perfect combination of pillowy gnocchi, rich tomato sauce, fresh basil, and ooey-gooey mozzarella cheese. This dish strikes a beautiful balance between creamy and tangy, making it an irresistible meal for weeknights or casual gatherings. Whether you’re a gnocchi enthusiast or just dipping your toes into this Italian favorite, this recipe will quickly become a go-to comfort food in your kitchen.
Why It Deserves a Spot
This Creamy Tomato Basil Mozzarella Gnocchi recipe deserves a permanent spot in your dinner rotation because it’s simple, decadent, and packed with fresh flavors. The gnocchi cooks quickly and absorbs the sauce beautifully, while the combination of fresh basil and mozzarella adds a bright, melty finish that elevates the dish beyond your typical pasta dinner. Plus, it’s versatile enough to customize with your favorite vegetables or protein, making it a crowd-pleaser for all tastes. If you love dishes like Creamy Tomato Basil Tortellini, you’ll adore this gnocchi version, which offers a tender twist with every bite.
Ingredient Notes
- Gnocchi: A 1-package (about 16 ounces) of store-bought gnocchi works perfectly here. Potato gnocchi is traditional, but you can also experiment with ricotta gnocchi if you prefer.
- Olive oil: Use extra virgin olive oil for a rich, fruity base that complements the garlic and tomatoes beautifully.
- Garlic: Freshly minced garlic is a must for that aromatic kick. It melds perfectly with the tomato sauce.
- Crushed tomatoes: A 28-ounce can of crushed tomatoes forms the backbone of the sauce. Opt for a good-quality brand with no added sugars for the best flavor.
- Heavy cream: This adds the luscious creaminess that makes the dish so indulgent. For a lighter alternative, see the allergy-friendly substitutes below.
- Dried oregano: Adds a subtle herbaceous note that rounds out the tomato sauce.
- Salt and black pepper: Essential for seasoning and bringing out all the flavors.
- Fresh basil: Chopped fresh basil is what gives this dish its vibrant, fresh finish. If you have some on hand, you might want to try making Homemade Basil Pesto to add a different twist another time.
- Mozzarella cheese: Shredded mozzarella melts into the sauce, creating pockets of creamy, cheesy goodness.
- Parmesan cheese: Optional for serving, it adds a salty, nutty contrast that enhances every bite.
Setup & Equipment
- Large skillet or sauté pan – for cooking the gnocchi and simmering the sauce.
- Wooden spoon or silicone spatula – to stir the sauce without scratching the pan.
- Knife and cutting board – for mincing the garlic and chopping the basil.
- Measuring spoons and cups – to ensure perfect seasoning and creaminess.
- Colander – to drain the gnocchi if boiling separately (optional).
Directions: Creamy Tomato Basil Mozzarella Gnocchi
Step 1: Prepare the Gnocchi
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the package of gnocchi directly to the skillet (no boiling necessary if you prefer a pan-fried texture). Cook for about 5 to 7 minutes, stirring occasionally, until the gnocchi is golden and slightly crispy on the outside. Remove the gnocchi from the skillet and set aside.
Step 2: Build the Tomato Sauce
Using the same skillet, add minced garlic and sauté for about 30 seconds to 1 minute until fragrant, but not browned. Pour in the entire can of crushed tomatoes, stirring to combine. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the sauce simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 3: Make It Creamy
Lower the heat and slowly stir in 1 cup of heavy cream. Simmer the sauce gently for another 3 to 4 minutes until it becomes luscious and creamy. Adjust seasoning with extra salt or pepper if needed.
Step 4: Add Basil and Cheese
Stir in 1/2 cup of freshly chopped basil leaves to infuse the sauce with bright herbal notes. Then add 1 cup of shredded mozzarella cheese, stirring until it melts completely and the sauce is thick and cheesy.
Step 5: Combine Gnocchi and Sauce
Return the cooked gnocchi to the skillet, folding them gently to coat every piece in the creamy tomato basil mozzarella sauce. Cook together for another 2 minutes so the gnocchi absorbs some of the sauce and everything is heated through.
Step 6: Serve and Garnish
Serve immediately with a generous sprinkle of Parmesan cheese on top. This dish pairs beautifully with a simple green salad or steamed vegetables for a complete meal.
Allergy-Friendly Substitutes
- Heavy cream: Use coconut cream or a cashew cream blend for a dairy-free option that still delivers creaminess.
- Mozzarella cheese: Replace with a plant-based mozzarella or omit entirely, adding extra fresh basil for flavor.
- Gnocchi: Try sweet potato gnocchi or gluten-free gnocchi to accommodate dietary restrictions.
- Parmesan cheese: Nutritional yeast can add a cheesy, nutty flavor without dairy.
Troubles You Can Avoid
- Soggy gnocchi: Avoid overcrowding the pan when cooking the gnocchi. Cook in batches if necessary to keep them crispy.
- Watery sauce: Simmer the crushed tomatoes long enough to reduce excess liquid before adding cream.
- Cheese clumping: Stir the mozzarella in slowly over low heat to avoid clumping and ensure a smooth sauce.
- Overpowering garlic: Mince garlic finely and sauté briefly to prevent bitterness.
Cooling, Storing & Rewarming
Allow any leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to maintain the creamy texture. You may need to add a splash of cream or water to loosen the sauce. Avoid microwaving if possible, as it can cause the sauce to separate.
Common Questions
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! You can substitute about 4 cups of fresh tomatoes, peeled and chopped, but you’ll need to cook them down longer to achieve the same sauce consistency. Using canned crushed tomatoes is a convenient shortcut that guarantees a rich, smooth sauce every time.
Is it necessary to pan-fry the gnocchi first?
Not necessarily. You can boil the gnocchi according to package instructions and then add them directly to the sauce. Pan-frying adds a lovely crispy texture and extra flavor, but both methods work well in this recipe.
Can I add protein or vegetables to this dish?
Yes! This recipe is very versatile. Adding cooked chicken, shrimp, or sautéed mushrooms or spinach pairs beautifully with the creamy tomato basil mozzarella sauce. Just stir them in at the end with the gnocchi.
How can I make this recipe lighter?
Use half-and-half or whole milk instead of heavy cream, and reduce the amount of cheese slightly. You can also swap olive oil for a lighter cooking spray. The dish will still be flavorful, though a bit less rich.
Don’t Miss These
- Gnocchi Al Pomodoro – A classic tomato gnocchi dish that’s simple and delicious.
- Homemade Basil Pesto – Perfect for adding fresh basil flavor to any meal.
- Creamy Tomato Basil Tortellini – Another creamy, comforting pasta recipe to try.
The Last Word
This Creamy Tomato Basil Mozzarella Gnocchi is a fantastic recipe that proves comfort food can be both indulgent and fresh. With minimal ingredients and simple steps, you get a creamy, flavorful meal that’s perfect for any night of the week. The tender gnocchi paired with a rich tomato basil sauce and melty mozzarella is a combination that’s sure to impress your family or guests. Whether you’re just starting your culinary journey with gnocchi or looking for a new twist on tomato-based sauces, this recipe offers a beautiful balance of flavors and textures that will keep you coming back for more.
Give it a try, and enjoy the satisfying blend of creamy tomato, aromatic basil, and cheesy goodness that makes this dish so special!
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Creamy Tomato Basil Mozzarella Gnocchi
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the package of gnocchi directly to the skillet (no boiling necessary if you prefer a pan-fried texture). Cook for about 5 to 7 minutes, stirring occasionally, until the gnocchi is golden and slightly crispy on the outside. Remove the gnocchi from the skillet and set aside.
- Using the same skillet, add minced garlic and sauté for about 30 seconds to 1 minute until fragrant, but not browned. Pour in the entire can of crushed tomatoes, stirring to combine. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the sauce simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Lower the heat and slowly stir in 1 cup of heavy cream. Simmer the sauce gently for another 3 to 4 minutes until it becomes luscious and creamy. Adjust seasoning with extra salt or pepper if needed.
- Stir in 1/2 cup of freshly chopped basil leaves to infuse the sauce with bright herbal notes. Then add 1 cup of shredded mozzarella cheese, stirring until it melts completely and the sauce is thick and cheesy.
- Return the cooked gnocchi to the skillet, folding them gently to coat every piece in the creamy tomato basil mozzarella sauce. Cook together for another 2 minutes so the gnocchi absorbs some of the sauce and everything is heated through.
- Serve immediately with a generous sprinkle of Parmesan cheese on top. This dish pairs beautifully with a simple green salad or steamed vegetables for a complete meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut or cashew cream and use plant-based mozzarella.
- Pan-frying the gnocchi gives a crispy texture; alternatively, boil the gnocchi for a softer bite.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
