Published: Mar 9, 2022 · Modified: Jan 11, 2023 by kaydimaggio

Creamy Gnocchi Recipe with Tomato and Basil

Name: Creamy Gnocchi Recipe with Tomato and Basil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: 2 packages shelf-stable gnocchi; 1 16 oz can diced tomatoes; 2 cups almond milk; 1 onion; 2 cups spinach; 1 tbs fresh basil; 1 tbs fresh rosemary; 1/2 tbs fresh oregano; 3 tbs cornstarch; 3 cloves garlic; 1 tbs olive oil

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This Creamy Gnocchi Recipe with Tomato and Basil is creamy and flavorful. This dinner recipe brings big flavor profiles and amazing textures. This 30-minute meal is the perfect dinner recipe for a busy weeknight!

*Originally published June 30, 2021 and updated with new copy and photos 3/9/22.

bowl on grey napkin with fresh herbs — Creamy Tomato Basil Gnocchi

Okay, we all know my love of gnocchi around here. It has quickly become my favorite pasta and I would be remiss to say we don't eat it at least once a week. We are gnocchi lovers. Our favorite is when we roast it in the oven and gets super crispy on the outside but stays soft and dumpling-like on the inside. My goodness, the texture differences blow it out of the water for me.

This Creamy Tomato Basil Gnocchi is probably my favorite way to eat gnocchi however I have so many gnocchi recipes here on my site like this Sun-Dried Tomato Pesto Gnocchi and this Oven Roasted Summer Gnocchi.

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What Makes This the Best Creamy Gnocchi Recipe
Ingredient Notes
Instructions
Substitutions
Variations
FAQ's
Equipment
Storage
Top Tips
Other Great Gnocchi Recipes You Will Love!
Creamy Gnocchi Recipe with Tomato and Basil
Food Safety

What Makes This the Best Creamy Gnocchi Recipe

Full of Amazing Flavor- This Gnocchi recipe is full of creamy and bold flavor from the fresh herbs. You will have a flavor explosion in every bite!
30 Minute Meal- The perfect recipe for when you are in a hurry, this is a 30 minute meal that couldn't get easier.
Crispy Gnocchi Bites-There is something so delicious about a crispy bite of gnocchi covered in a creamy sauce. You won't want to miss this!

Ingredient Notes

Creamy Tomato Basil Gnocchi Ingredients. — Creamy Tomato Basil Gnocchi Ingredients

Shelf-stable gnocchi- The best kind of gnocchi for this recipe is the shelf stable kind that you find in the pasta aisle. Most refrigerated gnocchi contains egg and we want to keep this recipe vegan so we will stay away from it. You are also more than welcome to make your own homemade gnocchi, it will just increase the total time of the dish.
Diced tomatoes- The tomatoes lend a nice acidity to the dish in addition to providing flavor. Make sure to get petite diced tomatoes. You can also use fresh tomatoes! In the Summer when my garden is overflowing, I always use fresh tomatoes in this recipe.
Almond milk- Any type of plant milk will do. It will be making up the bulk of our sauce.
Fresh Spinach-The spinach helps to lend a good color and nutrient content to this dish. You can also use frozen chopped spinach and just stir it in at the end.
Fresh Herbs- I love using fresh herbs in this recipe. They give such a delicious brightness to the dish and really add a lot of great flavor. I use basil, rosemary, and thyme.

See the recipe card for the full ingredient list and quantities.

Instructions

Preheat the oven to 425 degrees.
Toss the Gnocchi in some olive oil and spread them on a cookie sheet. Bake for 30 minutes.
Finely dice your onion and add to a cast iron skillet. Sauté the onion until translucent, around 5 minutes. Add the garlic and herbs. Toast up the garlic and herbs with the onion for about another minute and then add your diced tomatoes. Stir to combine.

skillet with pasta and sauce — Creamy Tomato Basil Gnocchi

Add 1 ¾ cups of the almond milk to the onions, garlic and herbs.
Bring your sauce up to a low boil and cook for about 5 minutes.
Add the remaining ¼ cup almond milk to the cornstarch and stir to combine. Pour it into the sauce.
Bring the sauce down to a simmer and let it thicken, about 10 minutes.
Add in the spinach and gnocchi. Stir to combine and let the spinach wilt for about 30 seconds. Serve immediately.

Hint: Make sure you are using plain, unsweetened plant milk. The last thing you want is a super sweet dinner!

Substitutions

This recipe is the perfect recipe to fit into any diet with some easy substitutions.

Keto - To make this recipe keto, use cauliflower gnocchi instead of regular gnocchi, it will cut the carbs down significantly.
Low-Sodium - Use a low sodium brand of diced tomatoes and rinse the tomatoes thoroughly to remove excess salt. Additionally, do not add salt when cooking.
Cornstarch - Swap arrowroot powder for the cornstarch as an alternative.

Variations

Spicy - Add some red pepper flakes to the sauce as you are making it to give it a boost of heat!
Deluxe - To make this sauce richer and creamier, instead of using almond milk, try using vegan heavy whipping cream in place of the milk. You will get a super creamy and thick sauce!
Kid-friendly - If your kid is texture-adverse, instead of crisping up the gnocchi in the oven, boil the gnocchi for 3 minutes to get a dumpling like texture, it will have a consistent texture throughout the recipe.

Check this other gnocchi recipe that uses boiled gnocchi!

FAQ's

Is Gnocchi a potato or a pasta

Gnocchi is a pasta, however instead of being made with four, eggs and water, it is made with mashed potatoes, egg and flour. Most shelf stable gnocchi omit the egg to make them vegan!

Can you pan fry gnocchi?

Yes, you can pan fry the gnocchi instead of baking it in the oven. Just add a little bit of olive oil to a nonstick skillet and fry the gnocchi until golden brown.

Do you have to boil the gnocchi before baking?

No, you do not have to boil the gnocchi before baking. Simply toss it in some olive oil and then bake until crispy.

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

Cast Iron Skillet
Cookie Sheet
Parchment Paper
Spatula

Storage

Store the leftover gnocchi in an airtight container in the fridge for up to 3 days. The gnocchi will soak up some of the sauce as it cools and become noticeably thicker. If this presents an issue, feel free to water it down with some plant milk before reheating.

These ingredients don't stand up well to freezing.

Top Tips

Canned tomatoes are a great options as they are budget friendly and add great acidity and brightness to the dish. If you find it to be too acidic, feel free to add 1 teaspoon of sugar to counteract the acid.
This recipe makes 4 portions, if you are feeding a larger family, I recommend serving it with some garlic bread, a salad or a vegetable.
For an extra creamy version of the recipe, add in ½ cup of vegan cream cheese. Kite Hill is my favorite brand.

Other Great Gnocchi Recipes You Will Love!