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- 1 package (16 oz) shelf-stable gnocchi - 1 can (15 oz) crushed tomatoes - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish - Olive oil for drizzling - Additional Parmesan cheese Gnocchi is a soft pasta made from potatoes. It cooks quickly and adds a nice texture. Crushed tomatoes are key for a rich sauce. They bring a sweet and tangy flavor. Vegetable broth adds depth. I use it instead of water for cooking. Heavy cream gives the dish its creamy texture. Grated Parmesan cheese melts well, adding saltiness and flavor. For seasonings, garlic powder and onion powder provide a savory base. Dried Italian herbs bring warmth and aroma. Salt and pepper enhance all the flavors. Fresh basil leaves give a bright finish. To serve, I drizzle olive oil on top for richness. A sprinkle of extra Parmesan adds a gourmet touch. This dish is full of vibrant colors and flavors. It feels special yet is easy to make. - Heat olive oil in a pot or skillet. - Combine crushed tomatoes and vegetable broth. I start by heating a drizzle of olive oil in my large pot over medium heat. This simple step adds flavor and helps cook the ingredients well. Next, I pour in one can of crushed tomatoes and one cup of vegetable broth. Stir them together, and watch as the colors blend beautifully. - Add gnocchi and cook until floating. - Incorporate heavy cream and stir. Once the mixture simmers, I add one package of shelf-stable gnocchi. It takes about 2 to 3 minutes for the gnocchi to cook and float. This floating means they are ready. Then, I reduce the heat to low and pour in one cup of heavy cream. I stir constantly to make sure everything blends together perfectly. - Mix in Parmesan and seasonings. - Simmer and let flavors meld. After the cream is mixed in, I add one cup of grated Parmesan cheese, one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of dried Italian herbs. I stir until the cheese melts and the sauce becomes creamy. Next, I season the dish with salt and pepper to taste. To finish, I let it simmer for another 2 to 3 minutes. This helps all the flavors come together. To make your creamy tomato Parmesan gnocchi perfect, focus on the sauce's texture. Start by simmering the crushed tomatoes and broth gently. This helps the flavors mix well. When you add the cream, stir it in slowly. This keeps the sauce smooth and rich. For cooking the gnocchi, watch for them to float. When they do, they are ready. This usually takes about 2-3 minutes. Do not overcook them, or they may become mushy. Plating can elevate your dish. Use shallow bowls to show off the creamy gnocchi. Add fresh basil leaves on top for color. A drizzle of olive oil adds a nice touch of flavor. Pair this dish with a simple salad or garlic bread. A light white wine, like Pinot Grigio, works well too. It balances the rich flavors of the gnocchi. Store any leftover gnocchi in an airtight container. Place it in the fridge for up to three days. To keep the creaminess, avoid adding extra cream before storing. When you reheat, use low heat. Stir in a splash of broth or cream to revive the sauce. This prevents it from becoming thick or dry. Enjoy your delicious creamy tomato Parmesan gnocchi again! {{image_2}} You can swap heavy cream for several options. Try half-and-half for a lighter sauce. Coconut milk gives a nice twist and adds a hint of sweetness. For a nutty flavor, use cashew cream. Each choice changes the dish in fun ways. When it comes to cheese, Parmesan is a star, but it’s not alone. Use mozzarella for a gooey texture. Feta adds a salty kick, while goat cheese brings a creamy tang. Each cheese can change the taste and texture of your gnocchi. Adding greens can boost color and nutrition. Spinach wilts nicely and blends well. Kale is another great option; it adds texture and flavor. You can also use zucchini or bell peppers for a crunchy bite. Want protein? Chicken or Italian sausage pairs well with the flavors. Cook them in the pot before adding the other ingredients. This adds depth and heartiness to your meal. Fresh herbs can make a big difference. Basil is classic, but try parsley or thyme for a new taste. Fresh herbs brighten the dish and add freshness. Dried herbs work too, but they lack the same punch. If you like heat, add red pepper flakes. They bring a spicy kick that contrasts with the creaminess. Adjust the amount to find your perfect spice level. This adds excitement to every bite. To store creamy gnocchi in the fridge, place it in an airtight container. Make sure it cools down first. This keeps moisture away and prevents spoilage. You can also cover it tightly with plastic wrap. For best results, eat it within 3 days. This will keep the flavors fresh and tasty. Yes, you can freeze creamy gnocchi! However, it's best to freeze it before adding cream. This helps maintain texture. To freeze, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible. When you want to use it, thaw it in the fridge overnight. Reheat gently on the stove with a splash of broth or cream. In the fridge, creamy gnocchi lasts up to 3 days. If you freeze it, it can last for 2-3 months. Always check for any signs of spoilage before cooking. If it looks or smells off, it’s best to toss it. Enjoy your creamy tomato Parmesan gnocchi at its best! Can I use homemade gnocchi for this recipe? Yes, homemade gnocchi works great! Fresh gnocchi may cook faster, so check them often. Adjust cooking time if needed to keep them tender and fluffy. How can I make this dish vegan-friendly? To make this dish vegan, swap the heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for that cheesy flavor. What is the best way to reheat gnocchi? The best way to reheat gnocchi is in a pan over medium heat. Add a splash of broth or cream to keep it moist. Stir often until heated through. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes! Chop about four medium tomatoes and cook them down. Add some broth to get the right sauce consistency. What can I substitute for Parmesan cheese? You can use Pecorino Romano or Grana Padano as substitutes. For a dairy-free option, try nutritional yeast for a cheesy taste without the cheese. Is there a gluten-free option for gnocchi? Yes, many brands offer gluten-free gnocchi made from potatoes or rice. Check the package to ensure they fit your dietary needs. This creamy gnocchi recipe blends simple ingredients for a hearty meal. You learned how to make it step-by-step, ensuring great flavor and texture. I shared tips on cooking and storing, along with fun variations to try. Whether you choose extra cheese or fresh herbs, there’s room for creativity. Enjoy exploring these options to make this dish your own. Savor every bite with family or friends. With this guide, you can confidently serve creamy gnocchi that everyone loves.

Creamy Tomato Parmesan Gnocchi One Pot

Indulge in a comforting bowl of Creamy Tomato Parmesan Gnocchi that's simple and delicious! This recipe combines gnocchi with rich crushed tomatoes, heavy cream, and melted Parmesan for a meal that's ready in just 25 minutes. Perfect for busy weeknights or a cozy dinner. Don't miss out on this creamy delight—click through for the full recipe and elevate your weeknight meals! #Gnocchi #PastaRecipes #CreamyTomato #QuickRecipes
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Ingredients
  

1 package (16 oz) shelf-stable gnocchi

1 can (15 oz) crushed tomatoes

1 cup vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh basil leaves for garnish

Olive oil for drizzling

Instructions
 

In a large pot or deep skillet, heat a drizzle of olive oil over medium heat.

    Add the crushed tomatoes and vegetable broth, stirring to combine.

      Bring the mixture to a gentle simmer, then add the gnocchi and stir well.

        Cook the gnocchi in the tomato mixture for about 2-3 minutes, stirring occasionally, until they start to float.

          Reduce the heat to low, then pour in the heavy cream, stirring constantly until well integrated.

            Add the grated Parmesan cheese, garlic powder, onion powder, and dried Italian herbs. Stir until the cheese has melted and the sauce is creamy.

              Season with salt and pepper to taste, adjusting the flavors as desired.

                Allow the gnocchi to simmer for an additional 2-3 minutes to let the flavors meld together.

                  Remove from heat and let it sit for a couple of minutes to thicken slightly before serving.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                      - Presentation Tips: Dish the creamy gnocchi into bowls and garnish with fresh basil leaves. Drizzle a touch of olive oil on top for added richness and flavor before serving.