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- 1 pound potato gnocchi - 2 cups cherry tomatoes, halved - 1 cup heavy cream - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon sugar - Salt and pepper to taste - 1 teaspoon dried Italian herbs - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese for serving To create this creamy tomato basil gnocchi, you need a mix of simple, fresh ingredients. Start with potato gnocchi. They provide a soft, chewy base that pairs well with the sauce. Cherry tomatoes add sweetness and color. Heavy cream gives the dish its rich, smooth texture. Garlic adds a punch of flavor, while the sugar balances the acidity of the tomatoes. You should also consider salt and pepper to enhance the taste. Dried Italian herbs bring a classic flavor to the dish. Fresh basil gives it a bright, aromatic finish. Finally, grated Parmesan cheese adds a salty, nutty touch when serving. - Calories per serving: Approximately 450 - Macronutrient breakdown: - Carbohydrates: 45g - Fats: 25g - Proteins: 10g This meal offers a satisfying balance of carbs, fats, and proteins. The potato gnocchi and cream contribute to the carb and fat content. Meanwhile, the sauce and cheese add protein to keep you full. This dish not only tastes great, but it also provides good energy for the day. To boil potato gnocchi, fill a large pot with salted water. Bring it to a rolling boil. Add the gnocchi gently. Keep an eye on them as they cook. They will float to the top when done, which takes about 2-3 minutes. Once they float, drain and set them aside. For perfect doneness, do not overcrowd the pot. If you have a lot of gnocchi, cook them in batches. This helps each piece cook evenly and avoids sticking. Start by heating olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute. You want the garlic to smell nice but not burn. Next, add halved cherry tomatoes to the skillet. Stir them gently. Sprinkle with sugar, salt, pepper, and dried Italian herbs. Cook for about 5-7 minutes. You’ll notice the tomatoes soften and release their juices, creating a lovely base for your sauce. To enhance the flavors, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes. These small details can elevate the dish. Pour in the heavy cream and stir to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly. Once your sauce is ready, it’s time to add the cooked gnocchi. Gently toss the gnocchi in the sauce until they are well coated. Use a spatula or tongs for even mixing. If the sauce seems too thick, add a splash of pasta water to loosen it up. This water contains starch and helps the sauce cling to the gnocchi. Finally, stir in the fresh basil and cook everything for 2 more minutes. This step lets the basil release its flavor into the dish. Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh basil for a beautiful finish. To keep your sauce from burning, watch the heat closely. Medium heat is ideal for cooking garlic and tomatoes. Stir often to help the ingredients blend well. If the garlic starts to brown, it can make the sauce taste bitter. Balancing flavors with herbs is key to this dish. Fresh basil adds a bright taste. Dried Italian herbs give depth. Mix them in at the right time. Add the fresh basil at the end for a vibrant kick. Pair this dish with a simple green salad. A light salad with lemon dressing adds freshness. Garlic bread also works well. It’s great for soaking up any leftover sauce. For garnish, sprinkle grated Parmesan cheese on top. Add extra basil leaves for color. This makes the dish look inviting and delicious. Use a large pot for boiling the gnocchi. A sturdy skillet is great for making the sauce. A wooden spoon helps to mix the ingredients gently. You’ll need a sharp knife for chopping tomatoes and basil. A cutting board is essential too. These tools make cooking smooth and easy. {{image_2}} You can make this dish heartier by adding protein. Chicken or shrimp both work well. For chicken, cut it into bite-sized pieces. Sauté the chicken in olive oil until it’s golden and cooked through. Then add the garlic and follow the recipe. For shrimp, add them after the tomatoes soften. Cook until they turn pink. If you prefer vegetarian options, try adding chickpeas or lentils. They add protein and a nice texture. To make the dish vegan or lactose-free, swap out the heavy cream. You can use coconut cream or cashew cream instead. Both options keep the dish creamy without dairy. For a lighter option, you could also use almond milk with a bit of cornstarch to thicken it. It will still taste great while meeting dietary needs. Let your creativity shine by adding spices or veggies. A pinch of red pepper flakes adds heat. Fresh spinach or kale can boost nutrition and color. You might also try adding mushrooms for an earthy flavor. Herbs like oregano or thyme will enhance the taste as well. Don’t be afraid to experiment with what you love! To keep your creamy tomato basil gnocchi fresh, store it in an airtight container. Make sure it cools to room temperature first. Place it in the fridge. This way, it will last for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. If you want to save some gnocchi for later, freezing is a great option. First, let the dish cool completely. Next, divide it into portions. Use freezer-safe bags or containers. Squeeze out any air before sealing. This helps prevent freezer burn. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, warm it slowly in a skillet over low heat. Add a splash of cream or water to keep it creamy and prevent sticking. Leftover gnocchi is versatile! You can create a new dish with it. Try making a gnocchi bake. Just layer it with cheese and sauce in a baking dish, then bake until bubbly. Another idea is to sauté it with veggies and a bit of pesto for a quick meal. You can also toss it into a soup for added texture and flavor. Gnocchi cooks quickly. You will only need about 2-3 minutes in boiling water. They are done when they float to the top. This indicates they are ready to drain and mix with your sauce. Yes, you can use store-bought gnocchi. It saves time and effort. Many brands offer tasty options. Just follow the cooking instructions on the package for best results. You can try many sauces with gnocchi. Here are some ideas: - Marinara sauce for a classic taste. - Pesto sauce for a fresh, herbal flavor. - Alfredo sauce for a rich and creamy option. Experiment with your favorites to change the dish! Yes, you can make this dish gluten-free! Look for gluten-free gnocchi made from potatoes or rice flour. They taste great and work well with the creamy tomato sauce. This blog post covered a fun and tasty recipe for potato gnocchi in creamy tomato sauce. You learned about the ingredients, step-by-step instructions, and tips for great flavors. We also explored ways to customize the dish and handle leftovers. With easy steps and versatile options, you can enjoy this meal any time. Get creative with your ingredients and share this recipe with others. Your kitchen adventures will be enjoyable, satisfying, and delicious!

Creamy Tomato Basil Gnocchi

Looking for a deliciously creamy recipe? Try this Creamy Tomato Basil Gnocchi that’s quick and satisfying! Made with simple ingredients like potato gnocchi, fresh cherry tomatoes, and aromatic basil, this dish is perfect for a weeknight dinner. With just 25 minutes of prep, you’ll have a comforting meal that’s sure to impress. Click through to explore the full recipe and make this delightful dish tonight!
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Ingredients
  

1 pound potato gnocchi

2 cups cherry tomatoes, halved

1 cup heavy cream

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon sugar

Salt and pepper to taste

1 teaspoon dried Italian herbs

1 cup fresh basil leaves, chopped

Grated Parmesan cheese for serving

Instructions
 

In a large pot of salted boiling water, cook the gnocchi according to package directions. Once they float to the top, about 2-3 minutes, drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add the halved cherry tomatoes to the skillet, stirring gently. Sprinkle with sugar, salt, pepper, and dried Italian herbs. Cook for about 5-7 minutes until the tomatoes start to soften and release their juices.

        Pour in the heavy cream, stirring to combine. Allow the sauce to simmer for 3-4 minutes until thickened slightly.

          Add the cooked gnocchi to the sauce, tossing to coat the gnocchi evenly in the creamy tomato mixture. Stir in the chopped fresh basil and cook for an additional 2 minutes until everything is heated through.

            Remove from heat and adjust seasoning if necessary.

              Serve hot, garnished with grated Parmesan cheese and a sprinkle of fresh basil.

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