You know that feeling when you open your cupboard and all you find are a few basic ingredients staring back at you? This creamy tomato gnocchi is exactly what I whip up when I need dinner fast. I stumbled on this recipe during a particularly hectic week and honestly, it’s become one of my go-to weeknight meals. What makes this dish so special isn’t complicated technique or a shopping list that goes on forever. Fresh gnocchi gets tossed with a silky tomato sauce built from cherry tomatoes, garlic, and just a touch of cream cheese to create something that tastes far more impressive than the 25 minutes it takes. The whole thing comes together in one pan, which means less cleanup and more time for what actually matters. I love serving this straight from the skillet with a simple side salad or some crusty bread. The melted mozzarella on top gets those little crispy edges under the broiler that make it feel like restaurant food, minus the fancy price tag or the need to book a reservation. This easy dinner recipe works year-round, though I especially reach for it when cherry tomatoes are at their peak.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Tomato Gnocchi Recipe
- 3) Ingredients for Creamy Tomato Gnocchi
- 4) How to Make Creamy Tomato Gnocchi
- 5) Tips for Making Creamy Tomato Gnocchi
- 6) Making Creamy Tomato Gnocchi Ahead of Time
- 7) Storing Leftover Creamy Tomato Gnocchi
- 8) Try these Main Courses next!
- 9) Creamy Tomato Gnocchi
- 10) Nutrition
1) Key Takeaways
- What makes creamy tomato gnocchi different from regular pasta dishes?
- How can I prepare this easy dinner recipe in under 30 minutes?
- What are the main ingredients needed for creamy pasta recipes?
- Can I make creamy tomato gnocchi ahead of time for meal prep?
2) Easy Creamy Tomato Gnocchi Recipe
When I first started cooking seriously, I thought every meal had to involve hours of prep work and a shopping list that stretched for miles. Then I discovered this creamy tomato gnocchi, and my whole approach to weeknight dinners changed. This easy dinner recipe comes together in about 25 minutes, which means you can have something restaurant-quality on the table by the time you kick off your shoes after work. The beauty of this dish lies in its simplicity. You’re not fussing with complicated sauces or finicky techniques. Instead, you’re building flavors layer by layer with basic ingredients that most people already have tucked away in their pantry.
What I love most about this creamy pasta recipe is how the cherry tomatoes break down into a silky sauce that coats each piece of gnocchi perfectly. The cream cheese melts right into the broth, creating something luxurious that tastes like you spent way more time than you actually did. I serve it straight from the skillet with the mozzarella getting those crispy edges under the broiler, and honestly, my family fights over the last bite. The whole thing happens in one pan, which means less cleanup and more time for what matters. No juggling multiple pots or dealing with a sink full of dishes while your food gets cold.
This easy dinner recipe works year-round, though I especially reach for it when cherry tomatoes are at their peak in summer. You can make it with whatever tomatoes you’ve got on hand though. Canned tomatoes work just as well if fresh ones aren’t available. The gnocchi absorbs all the flavors from the sauce, and when you get that melted cheese on top, you’ve got something special. I’ve made variations with different herbs and even tried it with fresh spinach mixed in, and every version has been a winner at my dinner table.
3) Ingredients for Creamy Tomato Gnocchi
Oil: You’ll need just one tablespoon of oil to start your cooking. I use olive oil because it adds a subtle flavor, though any neutral oil works perfectly fine. The oil helps soften the onions and creates the base for all the flavors that follow. It’s the foundation of this whole dish, so don’t skip this step even though it seems simple.
Red Onion: I use one small red onion, diced into small pieces. Red onions have a slightly sweeter flavor than yellow ones, which complements the tomatoes beautifully. If you only have yellow or white onions on hand, go ahead and use those instead. The onion takes about five to six minutes to soften and become translucent, and that’s when you know the base is ready for everything else.
Cherry Tomatoes: About 100 grams of halved cherry tomatoes go into this recipe. These little tomatoes provide natural sweetness and break down into a chunky sauce as they cook. If you can’t find cherry tomatoes, you can absolutely use canned diced tomatoes or even Roma tomatoes cut into chunks. The tomatoes are what give this creamy soup recipe its signature flavor, so pick ones that smell good and taste fresh.
Garlic Cloves: Two minced garlic cloves add that savory depth that makes you wonder what’s in the dish. Fresh garlic is really the only way to go here. Garlic powder just won’t give you the same punch. I use a microplane to mince mine, which creates smaller pieces that distribute the garlic flavor evenly throughout the sauce. Garlic and tomatoes are basically best friends in cooking.
Tomato Paste: This is two tablespoons of concentrated tomato goodness. Tomato paste adds richness and umami to the sauce without making it overly tomatoey. It intensifies the flavor and gives the whole dish more depth. When you stir it in with the other aromatics, you’ll smell how much it changes the profile of what you’re cooking.
Vegetable Broth: Use one-third cup of vegetable broth to create the sauce. This liquid is what transforms the tomatoes and cream cheese into something silky and coating. If you don’t have vegetable broth on hand, water works in a pinch, though the broth does add more flavor. The broth dissolves the tomato paste and creates the base for your creamy sauce.
Cream Cheese: Just one tablespoon of lighter cream cheese creates the creaminess you need. Lighter cream cheese works, but regular cream cheese is fine too. This ingredient is what transforms your tomato sauce into something luxurious and coating. It melts smoothly into the broth and doesn’t overpower the tomato flavor.
Dried Oregano, Italian Seasoning, and Thyme: One teaspoon of each of these dried herbs creates the Italian flavor profile. These three work together to give you that classic tomato soup recipes taste that feels familiar and comforting. Dried herbs work great for this because they distribute evenly and infuse the whole sauce with flavor.
Fresh Gnocchi: Three hundred grams of fresh gnocchi is what makes this dish special. Fresh gnocchi cooks quickly and has a tender texture that absorbs the sauce beautifully. If you can only find shelf-stable gnocchi, that works too, though you might need to add a few extra minutes to the simmering time. Gnocchi has this pillowy texture that makes people think you spent all day cooking when really you just grabbed a package.
Mozzarella: Fifty grams of thinly sliced mozzarella melts over the top and gets those crispy edges under the broiler. Fresh mozzarella is nice, but regular shredded mozzarella works great too. The cheese adds a final touch of richness and that satisfying melted texture that makes this dish feel special.
Salt and Pepper: You’ll taste and adjust as you go. Good sea salt and freshly cracked pepper make a real difference in the final taste. Don’t skip seasoning properly. It’s the difference between a good dish and a great one.
Fresh Basil: At the very end, thinly sliced fresh basil goes over the top. Fresh basil adds brightness and a pop of freshness right before serving. If you don’t have fresh basil, dried basil works, though fresh is really worth seeking out for this dish.
4) How to Make Creamy Tomato Gnocchi
Step 1: Heat your oil in a skillet over medium heat and add the diced red onion. Let it sit there for about five to six minutes, stirring occasionally, until it softens and becomes translucent. The onion releases its natural sugars as it cooks, which adds sweetness to your creamy pasta recipe. You’ll know it’s ready when it looks soft and you can smell that sweet onion aroma. Then add your minced garlic and the halved cherry tomatoes, stirring everything together so it’s well combined.
Step 2: Now stir in your tomato paste, dried oregano, Italian seasoning, and thyme. These ingredients go in at the same time and coat everything in the skillet. Pour in your vegetable broth and let everything simmer together for about seven to eight minutes. The tomatoes will start to break down and soften. Use the back of your spoon to gently push them down as they cook, which helps break them into smaller pieces and creates a more cohesive sauce. This step is where all those flavors start to meld together into something delicious.
Step 3: Add your cream cheese to the skillet and stir constantly until it completely melts into the sauce. This takes about a minute or so. Once it’s melted and blended in smoothly, add your fresh gnocchi and stir well so every piece gets coated in that creamy tomato mixture. The gnocchi will start to soften and absorb the sauce. This part takes about two minutes and you’ll see the sauce coat each gnocchi piece beautifully.
Step 4: Taste your creation and season with salt and pepper to your liking. This is important because everyone’s preferences are different and your seasoning needs might vary based on your broth and other ingredients. Now arrange the thinly sliced mozzarella over the top of everything in the skillet. Try to get it spread out so it covers most of the surface area.
Step 5: Place your skillet under the broiler for about five minutes until the cheese melts and gets those golden, crispy edges. Keep a close watch because broilers can be unpredictable and you don’t want the cheese to burn or turn black. You’re looking for melted, bubbly cheese with some brown bits. If your skillet handle isn’t broiler-safe, transfer the mixture to an oven-safe baking dish first.
Step 6: Take it out of the broiler carefully because that skillet or dish is hot. Scatter fresh basil over the top and serve right away while everything is hot and bubbly. The contrast between the hot gnocchi and fresh basil is part of what makes this dish special. Serve it directly from the skillet for a rustic presentation that feels homey and real.
5) Tips for Making Creamy Tomato Gnocchi
The most important tip I can give you is to keep your eye on the broiler when the cheese is melting. Broilers work fast and can burn things before you know it. I usually turn mine on a couple minutes before the gnocchi goes under so it’s fully preheated. I also position my oven rack so the skillet sits about four to six inches from the heat source. This gives the cheese time to melt without the top burning before the rest gets hot. Using a light hand with salt is smart too because your broth might already be salty, and you don’t want the final dish overseasoned.
If you want a smoother sauce, use the back of your spoon to break down the tomatoes really well during step two, or even blend the whole sauce in a blender before adding the gnocchi. Some people love a chunky sauce with visible tomato pieces, and others prefer everything smooth and cohesive. You do what works for your family. The beauty of cooking at home is that you get to make it exactly how you like it. I sometimes add a splash more cream cheese if I want it extra creamy, or a bit more broth if I want it saucier.
Fresh gnocchi is really the way to go for this recipe because it cooks so quickly and has such a tender texture. If you’re using shelf-stable gnocchi that comes in a box or vacuum-sealed package, give it an extra couple minutes to soften in the sauce before you add the cheese and pop it under the broiler. Some people worry about gnocchi being heavy or stodgy, but that’s usually because they’ve been overcooked. Keep an eye on cooking time and don’t let them sit too long after they’re done or they’ll get mushy.
6) Making Creamy Tomato Gnocchi Ahead of Time
This recipe is fantastic for meal prep because you can make it ahead and reheat it when you’re ready to eat. I usually prepare the sauce completely through step three and then refrigerate it without the cheese. When I’m ready to eat, I reheat the gnocchi and sauce gently on the stovetop over medium heat, stirring occasionally so it heats evenly. Once it’s warm, I transfer it to a skillet or baking dish, add the mozzarella, and pop it under the broiler just like the fresh version. This easy dinner recipe works really well for lunches too because you can make a big batch on Sunday and portion it out for the week.
Another option is to prepare everything through step two, which means you’ve got your tomato sauce base ready to go. Store it separately from the gnocchi so the gnocchi doesn’t get too soft and mushy sitting in the sauce. When you’re ready for a quick meal, you just need to add the gnocchi and cream cheese, simmer for a couple minutes, and you’re basically done. This approach is perfect if you want to customize things or add extra vegetables like fresh spinach or mushrooms. You can make the base sauce and then build on it depending on what sounds good that day.
The recipes with tomato keep well in the refrigerator for up to three days when stored in an airtight container. The flavors actually improve as they sit because everything has more time to meld together. Reheat it slowly and gently, either on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened up too much. The texture stays pretty much the same, and you’ve got an easy homemade tomato soup that tastes just as good as when you first made it.
7) Storing Leftover Creamy Tomato Gnocchi
Store any leftover creamy tomato gnocchi in an airtight container in your refrigerator for up to three days. The gnocchi holds up really well, and the sauce actually gets better as it sits because all the flavors have time to meld together. When you reheat it, do it gently over medium heat on the stovetop or in the microwave. If the sauce has thickened too much, add a splash of water or vegetable broth to loosen it back up. You want it to have that nice coating consistency again, not too thick and clumpy.
Some people ask about freezing this dish, and honestly, I haven’t had great luck with it. The texture of the gnocchi can get a bit off after freezing and thawing, becoming either too mushy or too firm depending on how you thaw it. I recommend just making what you’ll eat in three days instead of trying to freeze it. This recipe comes together so fast that it’s not really worth the trouble of freezing. Plus, fresh is always better. If you do find yourself with extra, it makes a great lunch the next day, so that works out fine.
When reheating, don’t add the cheese back on top until you’ve warmed everything through. Fresh mozzarella melts so quickly that if you put it on before reheating, it’ll melt and then turn hard and rubbery by the time the gnocchi is hot. Add the cheese in the last minute or two of heating, or if you’re using the broiler, pop it under for just a minute or two until the cheese gets melty and bubbly again. The fresh basil should definitely go on right before eating because it wilts down if it sits too long on the hot gnocchi.
8) Try these Main Courses next!
9) Creamy Tomato Gnocchi
Easy Creamy Tomato Gnocchi – Ready in 25 Minutes
Ingredients
- 1 tbsp oil
- 1 small red onion, diced
- 100g cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1/3 cup (80 ml) water or vegetable broth
- 1 tbsp lighter cream cheese
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tsp thyme
- 300g fresh gnocchi
- 50g mozzarella, thinly sliced
- Salt and pepper to taste
- Fresh basil, thinly sliced
Instructions
- Heat your oil in a skillet over medium heat and add the diced red onion. Sauté for about 5-6 minutes until it softens and becomes translucent, then toss in your minced garlic and halved cherry tomatoes.
- Stir in the tomato paste, dried oregano, Italian seasoning, and thyme. Pour in your vegetable broth and let everything simmer together for 7-8 minutes. Use the back of your spoon to gently break down the tomatoes as they soften into a sauce.
- Add the cream cheese and stir until it melts into the sauce completely. Now add your fresh gnocchi and stir well so every piece gets coated in that creamy tomato goodness. This takes about 2 minutes.
- Taste it and season with salt and pepper to your liking. Layer the thin slices of mozzarella over the top of the gnocchi mixture.
- Pop the skillet under the broiler for about 5 minutes until the cheese melts and the tops of the gnocchi get those crispy, golden edges. Keep your eyes on it so the cheese doesn’t burn.
- Pull it out, scatter fresh basil over the top, and serve right away while everything is hot and bubbly.
10) Nutrition
Serving Size: 1 serving (one-third of the recipe) | Calories: 349 | Total Fat: 11g | Saturated Fat: 4g | Unsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 906mg | Carbohydrates: 50g | Fiber: 4g | Sugar: 5g | Protein: 12g
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