Gnocchi in Creamy Tomato Basil Sauce

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Fluffy pillows of gnocchi smothered in creamy tomato basil sauce needs to be your next Sunday supper.

Oh gnocchi, how do I love thee? Let me count the ways…

The first way is definitely this gnocchi in creamy tomato basil sauce. Pillowy soft potato gnocchi are nestled in this vibrant sauce peppered with chewy bits of pancetta and tons of basil.

It’s hearty and homey and I’m pretty sure my Italian grandma is somewhere tipping her wooden spoon towards me in approval.

First off, let’s talk gnocchi

Simply put, not all gnocchi are created equal.

There’s something magical about homemade potato gnocchi…light, melt-in-your mouth little dumplings that walk a fine between airy and dense. The dough should be soft and smooth (not sticky or dry) and the light kneading and rolling of the dough is almost therapeutic.

I’ve waxed poetic about it in this post How to Make Homemade Gnocchi, complete with a video and all the tips. You should make them on your next lazy Sunday. Promise me you’ll do it.

I have similar feelings about homemade gnocchi and from-scratch pie crust. Making them yourself is so worth the effort and takes less time than you think. It’s where practice really does make perfect and there’s simply no comparison between homemade and store-bought.

That said, if all my pressuring and pleading hasn’t convinced you to make your own, choose your store-bought gnocchi wisely. Please never buy the shelf-stabilized version, ALWAYS go for frozen. If you have a local Italian deli or restaurant that makes and sells their own, even better.

Now on to the Creamy Tomato Basil Sauce

This creamy tomato basil sauce is good. REALLY good. And the best part, it doesn’t take a lot of slow simmering and hours of stirring to achieve that flavor. Try about 30 mins! BAM.

I like to start my sauce with a little pork fat, because, well pork is delicious. It adds a salty, meaty flavor to the sauce in the form of pancetta, but bacon can be substituted in a pinch. (Vegetarian? Just leave it out.)

And what Italian tomato sauce is complete without a little onion and garlic sautéed until soft and golden as its base? Tomato paste brings that intense tomato flavor and tomato sauce rounds it out. Add a glug of cream for richness and copious amounts of fresh basil for the win.

Let’s make Gnocchi in Creamy Tomato Basil Sauce

1. Saute pancetta in olive oil until golden.
2. Add the chopped onion and saute until softened and golden.
3. Stir in the minced garlic and continue to cook for 2 mins.
4. Stir in the tomato paste and cook for 2 more mins.

5. Deglaze with white wine and reduce.
6. Stir in the tomato sauce, water, sugar, kosher salt and pepper. Reduce by half.
7. Add the cream, cook for a few mins and then stir in the basil.
8. Adjust the seasoning and stir in the cooked gnocchi. Serve immediately.

Tips for success

• I recommend using homemade gnocchi for this recipe. Whether you’re using homemade or frozen gnocchi, be sure not to overcook them before you add them to the sauce as they could become mushy.
• You can make this vegetarian if you simply omit the pancetta.
• Tomato puree or crushed tomatoes can be substituted for the tomato sauce. They are also delicious, but you will have a more “tomato forward” sauce (especially with the tomato puree).
• Add the basil at the very end to preserve its bright green color and fresh flavor.
• Serve right away and garnish with additional basil, grated parmesan, or a scoop of fresh ricotta if desired.

More Italian Faves

• Pan Seared Gnocchi in Brown Butter Sage Sauce
• Italian Style Shrimp and Grits
• Sunday Sauce and Meatballs
• Bolognese Sauce
• Pasta e Fagioli

12