There’s something incredibly comforting about a dish that brings together the pillowy texture of gnocchi with the rich, vibrant flavors of tomato and basil. This Creamy Tomato Basil Pan-Fried Gnocchi is exactly that—an easy, satisfying meal that feels special yet comes together in no time. Pan-frying the gnocchi adds a delightful crispy exterior that contrasts beautifully with the luscious, creamy tomato basil sauce. Whether it’s a busy weeknight dinner or a casual weekend treat, this recipe is sure to hit the spot.

Why This Recipe is a Keeper

This recipe combines simplicity and elegance in a bowl. The gnocchi cooks quickly and crisps up nicely in a splash of olive oil, making every bite wonderfully textured. The sauce, made from canned diced tomatoes, garlic, onion, and fresh basil, is bright and flavorful, while the addition of heavy cream gives it a silky, indulgent finish. It’s a perfect balance—comforting yet fresh, hearty yet light. Plus, you only need a handful of ingredients that are easy to find.

If you love the idea of rich tomato and basil flavors, you might also enjoy trying the Creamy Tomato Basil Pasta Bake or the Creamy Tomato Basil Gnocchi, which build on similar flavor profiles but with different cooking techniques.

Gather These Ingredients

1 pound gnocchi – Store-bought or homemade, potato gnocchi works best for that soft, chewy texture.
2 tablespoons olive oil – For pan-frying and bringing out the gnocchi’s crispy edges.
1 small onion, diced – Adds sweetness and depth to the sauce.
2 cloves garlic, minced – For that fragrant punch.
1 can (14 ounces) diced tomatoes, undrained – The base of the sauce, providing acidity and color.
1 cup heavy cream – To create a rich, velvety sauce.
1 cup fresh basil leaves, chopped – Adds freshness and herbal brightness.
Salt and pepper to taste – Essential for seasoning.
Parmesan cheese, for serving – Grated on top to add a salty, nutty finish.

Prep & Cook Tools

Large skillet or frying pan – For pan-frying the gnocchi and cooking the sauce.
Wooden spoon or silicone spatula – For stirring without scratching your pan.
Knife and cutting board – To dice the onion and mince the garlic.
Measuring cups and spoons – To get ingredient amounts just right.
Grater – For freshly grated Parmesan cheese.

Step-by-Step: Creamy Tomato Basil Pan-Fried Gnocchi

Step 1: Pan-Fry the Gnocchi

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the gnocchi in a single layer. Let them cook undisturbed for about 3-4 minutes, until the bottoms are golden brown and crisp. Flip and cook the other side for another 3-4 minutes. Remove the gnocchi from the pan and set aside.

Step 2: Sauté Onion and Garlic

In the same skillet, reduce the heat to medium. Add the diced onion and sauté until translucent and soft, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Step 3: Add Tomatoes and Simmer

Pour the undrained diced tomatoes into the skillet with the onions and garlic. Stir to combine and let it simmer for 5-7 minutes, allowing the flavors to meld and the mixture to reduce slightly.

Step 4: Stir in Cream and Basil

Reduce the heat to low and slowly stir in the heavy cream. Add the chopped fresh basil leaves, reserving a few for garnish. Season with salt and pepper to taste. Let the sauce warm through for 2-3 minutes, stirring occasionally.

Step 5: Combine Gnocchi and Sauce

Return the pan-fried gnocchi to the skillet, gently tossing to coat them evenly in the creamy tomato basil sauce. Cook together for another 1-2 minutes so everything is heated through.

Step 6: Serve and Garnish

Serve the Creamy Tomato Basil Pan-Fried Gnocchi immediately with a generous sprinkle of freshly grated Parmesan cheese and a few reserved basil leaves. Enjoy this comforting dish with a simple green salad or garlic bread for a complete meal.

Year-Round Variations

Swap fresh basil for spinach or arugula: Stir in a couple of handfuls of fresh greens at the end for a peppery twist.
Add protein: Toss in cooked shredded chicken or sautéed mushrooms for extra substance.
Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle heat boost.
Dairy-free option: Use coconut cream or cashew cream instead of heavy cream for a creamy texture without dairy.
Cheese variations: Try topping with crumbled feta or shaved pecorino instead of Parmesan for different flavors.

Cook’s Commentary

This dish is a fantastic way to elevate simple gnocchi into a restaurant-worthy meal without any fuss. The key is the pan-frying step, which creates a contrast in texture that makes every bite exciting. Using canned diced tomatoes keeps the sauce quick and convenient, while fresh basil adds a burst of brightness that balances the richness of the cream.

Don’t skip the seasoning—salt and pepper are critical in making the flavors pop. Also, feel free to experiment with the herbs; thyme or oregano could work well if you want to change things up. For a fun twist, try this same sauce with other pasta shapes or even Creamy Tomato Basil Tortellini.

Freezer-Friendly Notes

This Creamy Tomato Basil Pan-Fried Gnocchi is best enjoyed fresh for the crisp texture of the gnocchi. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled gnocchi and sauce separately (to avoid sogginess) in freezer-safe containers. Thaw overnight in the fridge and reheat gently in a skillet or microwave, adding a splash of cream or water if the sauce has thickened too much.

FAQ

Can I use frozen gnocchi for this recipe?

Yes! Frozen gnocchi works perfectly. Just make sure to thaw them slightly and pat them dry before pan-frying to achieve that crispy exterior.

Is it necessary to pan-fry the gnocchi?

Pan-frying adds a lovely crispy texture that contrasts with the creamy sauce, but if you’re short on time, you can boil the gnocchi and then toss them directly into the sauce.

Can I substitute heavy cream with a lighter option?

You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich or thick. For a dairy-free version, coconut cream or cashew cream works well.

How do I keep the sauce from being too watery?

Simmer the tomato and onion mixture long enough to reduce excess liquid before adding the cream. This concentration step is key to a thick, flavorful sauce.

Similar Recipes

Creamy Tomato Basil Pasta Bake – A baked pasta dish with the same luscious tomato basil sauce.
Creamy Tomato Basil Gnocchi – A stovetop version that highlights the creamy sauce without pan-frying.
Creamy Tomato Basil Tortellini – A delicious alternative using cheese-filled tortellini.

Ready, Set, Cook

Gather your ingredients and tools, and prepare to dive into a bowl of comfort with this Creamy Tomato Basil Pan-Fried Gnocchi. From pan-frying the gnocchi to simmering the sauce, every step builds layers of flavor and texture. Whether you keep it classic or add your own twist with proteins or greens, this recipe is a surefire way to bring warmth and satisfaction to your table. So heat up your skillet, chop that basil, and get ready to enjoy a dish that’s creamy, crispy, and utterly delicious.

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