Tomato Basil Gnocchi
A quick, one-pot skillet meal, this Tomato Basil Gnocchi blends tender gnocchi with a rich tomato-parmesan sauce, fresh basil, and spinach. Ready in just 20 minutes, it’s a wholesome, fiber-rich, and satisfying dinner that’s perfect for busy evenings or meal prep. Comfort food made healthy and easy.
Equipment
- 1 Large Nonstick Skillet
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 –3 cloves garlic minced
- ½ cup vegetable or chicken broth plus extra if needed
- 1 14.5 oz can diced tomatoes, with liquid
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 pound gnocchi
- ⅓ cup grated Parmesan cheese
- 1 tablespoon heavy cream optional
- 2 handfuls baby spinach adjust to taste
- 2 –3 tablespoons fresh basil chopped
Instructions
- Prepare Ingredients: Gather all ingredients before starting to ensure a smooth cooking process. Mince 2–3 garlic cloves finely so they release maximum flavor. Chop 2–3 tablespoons of fresh basil and 2 handfuls of baby spinach so they are ready to add quickly later. Open the can of diced tomatoes, keeping the liquid intact for richer flavor. Measure all spices and liquids for efficiency.
- Heat the Skillet: Place a large nonstick skillet over medium heat. Add 2 tablespoons of extra virgin olive oil and let it heat until shimmering, about 1–2 minutes. This step ensures the garlic cooks evenly and adds a fragrant base to the sauce without burning. Avoid overheating to maintain the oil’s delicate flavor.
- Sauté the Garlic: Add minced garlic to the hot skillet. Stir gently for 30 seconds to 1 minute until fragrant and slightly golden. Keep stirring to prevent burning, as burnt garlic can impart a bitter taste. This step builds the foundational flavor for your sauce.
- Build the Sauce: Add a 14.5 oz can of diced tomatoes (with liquid), 2 tablespoons of tomato paste, and ½ cup broth to the skillet. Stir well until the tomato paste is fully incorporated and a smooth sauce forms. Then add 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes (optional), ½ teaspoon black pepper, and ½ teaspoon sea salt. Mix thoroughly so spices are evenly distributed.
- Add the Gnocchi: Gently stir 1 pound of gnocchi into the sauce, ensuring each piece is coated. Reduce heat to medium-low and maintain a gentle simmer. This allows the gnocchi to absorb flavors without overcooking.
- Cook the Gnocchi: Simmer for about 5 minutes, stirring frequently to prevent sticking. The gnocchi should be tender and cooked through. For frozen gnocchi, add an extra 1–2 minutes and check for softness before removing from heat.
- Enrich the Sauce: Add ⅓ cup grated Parmesan cheese and 1 tablespoon heavy cream (optional). Stir gently until cheese melts and the sauce becomes creamy. Taste and adjust seasoning as needed. This step adds depth and richness to the dish.
- Incorporate Greens and Herbs: Add 2 handfuls baby spinach and 2–3 tablespoons chopped fresh basil to the skillet. Stir gently until spinach wilts and basil aroma is released. This step adds fresh flavor, nutrients, and a vibrant look to your dish.
- Final Touch and Serve: Remove the skillet from heat. Serve the gnocchi into bowls or plates, garnished with extra fresh basil and Parmesan if desired. Enjoy immediately while warm for the best texture and flavor.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat on the stovetop with a splash of broth to refresh the sauce. Avoid microwaving for long periods to prevent the gnocchi from becoming gummy.
Notes
- Frozen gnocchi works well for this recipe — no need to thaw; just cook 1–2 minutes longer.
- Keep the liquid from the canned diced tomatoes for richer flavor and a better sauce texture.
- For a creamier sauce, add an extra tablespoon of Parmesan or a splash of heavy cream.
- Freshly grated Parmesan melts better and enhances flavor compared to pre-grated cheese.
- Chop spinach finely so it blends evenly into the sauce without clumping.
- If the sauce is too thick, add 2–3 tablespoons extra broth until the desired consistency is reached.
- Adjust crushed red pepper flakes for desired spice level.
- Taste and adjust salt and pepper before serving to suit your preferences.
