This creamy tomato gnocchi is the perfect quick and easy recipe, ready in under 30 minutes. The recipe is made in just one pot, and uses cherry tomatoes, making it perfect for summer, but is easily customized to suit what you have in your cupboards.

Gnocchi is one of my staple ingredients when I want something quick, easy, and filling. Try this gnocchi alla vodka next, or this dreamy French onion gnocchi bake! This 15-minute sun-dried tomato pasta is another similar recipe that you might like.

This creamy tomato gnocchi pairs wonderfully with a side salad, garlic bread, or roasted vegetables. 

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. 

Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

– Red Onion: Adds a sweet and mild flavor. Yellow or white onions can be used as substitutes.

– Cherry Tomatoes: I love cherry tomatoes for providing a burst of sweetness. They’re perfect for summer cooking, but diced canned tomatoes also work well too!

– Garlic: Freshly minced garlic is best, but garlic powder can be used in a pinch.

– Tomato Paste: Adds depth and richness to the sauce.

– Vegetable Broth: A splash of vegetable broth helps to create the tomato sauce and enhances the flavor, but a splash of water can be used if you don’t have broth on hand.

– Lighter Cream Cheese: Gives the sauce a creamy texture without being too heavy. Regular cream cheese or a dairy-free alternative can be substituted.

– Seasonings: Oregano, Italian seasoning, and thyme are used in this recipe for classic Italian flavors.

– Gnocchi: Fresh gnocchi cooks quickly and pairs perfectly with the creamy sauce. Shelf-stable gnocchi can also be used, but I recommend letting your gnocchi simmer for slightly longer.

– Mozzarella: Melts beautifully over the gnocchi. Shredded mozzarella or another melty cheese like fontina can be used.

How To Make This Creamy Tomato Gnocchi

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview of making this recipe to help you visualize how this recipe should turn out.

1. Sauté the Aromatics

Heat your oil in a skillet or pan and add the diced red onion. Sauté for 5-6 minutes on low heat until the onions have softened. Add the minced garlic and halved cherry tomatoes.

2. Build the Sauce

Stir in the tomato paste, dried oregano, Italian seasoning, and thyme. Pour in the vegetable broth and let the mixture simmer for 7-8 minutes, using the back of your spoon to help break down the tomatoes into a sauce.

3. Add Cream Cheese and Gnocchi

Stir in the cream cheese until melted and combined, then add the fresh gnocchi. Stir to fully coat the gnocchi in the sauce.

4. Finish with Cheese

Season to taste with salt and pepper. Layer over the thinly sliced mozzarella, or transfer the mixture into an oven-safe dish before adding the mozzarella. Grill until the cheese is melted and the tops of the gnocchi are crispy, about 5 minutes.

5. Garnish and Serve

Scatter over your fresh basil and any additional seasonings (such as red chili flakes or more black pepper)  and serve immediately.

Top Tips \ Chef’s Notes

Use the back of your spoon to help break down the tomatoes for a smoother sauce. You could even blitz the sauce in a blender to get it completely smooth if you prefer.

Also, keep an eye on the gnocchi under the grill to prevent the cheese from burning. We want it to be melted and bubbling, but don’t let the gnocchi burn.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How To Serve?

Serve this creamy tomato gnocchi hot, straight from the skillet or baking dish. 

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the gnocchi ahead of time. Store them separately and combine and reheat before serving.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses like fontina, gouda, or even a bit of vegetarian Parmesan.

Is there a dairy-free option?

Yes, you can use dairy-free cream cheese and mozzarella alternatives to make this dish vegan.