Imagine a plate where pillowy gnocchi melt in a silky basil‑infused cream, while sweet, caramelized tomatoes add a burst of sunshine. This dish is the epitome of comfort with a sophisticated twist that feels restaurant‑worthy yet home‑cooked.
What sets it apart is the double‑layer of flavor: the tomatoes are slow‑roasted to intensify their natural sugars, and the basil sauce is enriched with a splash of cream and a hint of garlic, creating a luscious coating that clings to every bite.
Busy families, romantic dinner guests, or anyone craving a vegetarian main will adore this recipe. It shines at weeknight meals, casual brunches, or as a centerpiece for a small gathering.
The process is straightforward: roast the tomatoes, boil the gnocchi, blend a quick basil‑cream sauce, then toss everything together for a harmonious finish. Minimal hands‑on time, maximum flavor.
Why You'll Love This Recipe
Bright Herb Profile: Fresh basil lends a fragrant, slightly peppery note that lifts the creamy sauce, making each forkful feel light and aromatic.
One‑Pan Simplicity: After roasting the tomatoes, the gnocchi and sauce come together in a single skillet, reducing cleanup and keeping flavors concentrated.
Vegetarian Delight: No meat is required, yet the dish remains hearty and satisfying thanks to the dense potato gnocchi and rich sauce.
Visual Appeal: The contrast of ruby‑red tomatoes against the pale green basil cream creates a stunning plate that looks as good as it tastes.
Ingredients
The magic of this dish lies in a handful of fresh, high‑quality ingredients. Soft potato gnocchi provides the perfect canvas, while ripe tomatoes develop deep caramelized flavors when roasted. Fresh basil, garlic, and a splash of cream create a luxurious sauce that clings to every piece. A touch of Parmesan adds umami, and a drizzle of olive oil rounds out the richness. Together, these components deliver balance, texture, and a burst of summer on the plate.
Main Ingredients
- 500 g (1 lb) potato gnocchi
- 250 g (½ lb) cherry tomatoes, halved
Sauce Components
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup packed fresh basil leaves
Seasonings & Garnish
- 2 tablespoons extra‑virgin olive oil
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- Pinch of red‑pepper flakes (optional)
- Fresh basil leaves for garnish
Each element plays a specific role: the gnocchi offers a pillowy bite, the roasted tomatoes bring caramelized sweetness, and the basil‑cream sauce delivers silkiness and herbaceous brightness. Parmesan deepens the umami, while olive oil and a pinch of salt amplify every flavor. The optional red‑pepper flakes add a subtle heat that balances the richness, making the dish multidimensional and unforgettable.
Step-by-Step Instructions
Roasting the Tomatoes
Preheat your oven to 425°F (220°C). Toss the halved cherry tomatoes with 1 tablespoon olive oil, a pinch of sea salt, and a grind of black pepper. Spread them cut‑side‑up on a baking sheet, ensuring they aren’t crowded. Roast for 15‑20 minutes until the skins blister and the edges caramelize, stirring once halfway through for even color.
Cooking the Gnocchi
Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, usually 2‑3 minutes. Use a slotted spoon to transfer them directly to the skillet (see next step) so they retain a bit of starch, which helps the sauce cling.
Making the Basil Cream Sauce
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan until melted and the sauce thickens slightly, about 2‑3 minutes.
Finishing the Dish
Add the roasted tomatoes and the cooked gnocchi to the skillet. Toss gently to coat everything in the basil‑cream mixture. Transfer the fresh basil leaves and, using a hand blender or food processor, blend the entire skillet for 10‑15 seconds until the basil is incorporated and the sauce turns a vibrant green. Season with additional salt, pepper, and red‑pepper flakes if desired. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil.
Tips & Tricks
Perfecting the Recipe
Dry the Gnocchi: After boiling, pat the gnocchi lightly with a paper towel before adding to the skillet. This prevents excess water from diluting the sauce.
Don’t Over‑Blend: Blend the basil just until it’s incorporated. Over‑blending can turn the sauce bitter and turn the basil mushy.
Use High‑Quality Parmesan: Real Parmigiano‑Reggiano melts smoothly and adds depth that pre‑grated cheese can’t match.
Flavor Enhancements
A splash of white wine (½ cup) added after the garlic and reduced before the cream adds acidity that brightens the sauce. Finish with a squeeze of fresh lemon juice just before serving for an extra pop of freshness.
Common Mistakes to Avoid
Avoid boiling the cream for too long; it can curdle and lose its silky texture. Also, don’t add the basil too early—high heat will scorch the leaves, creating a bitter flavor.
Pro Tips
Reserve Pasta Water: Save a cup of gnocchi cooking water. Stir a few tablespoons into the sauce if it looks too thick; the starch helps bind everything together.
Toast the Garlic Lightly: A quick 20‑second toast before adding cream deepens the garlic flavor without burning it.
Serve Immediately: The sauce thickens as it cools. Plate while hot for the most luxurious mouthfeel.
Variations
Ingredient Swaps
Replace potato gnocchi with gluten‑free corn gnocchi or even cooked quinoa for a lighter texture. For a richer twist, add sautéed mushrooms or caramelized onions alongside the tomatoes. If basil isn’t in season, substitute with fresh spinach and a pinch of nutmeg for a creamy green sauce.
Dietary Adjustments
Swap heavy cream for coconut cream or oat‑based cream to make the dish dairy‑free while retaining creaminess. Use nutritional yeast instead of Parmesan for a vegan version. For a low‑carb approach, serve the sauce over spiralized zucchini noodles instead of gnocchi.
Serving Suggestions
Pair the dish with a crisp arugula salad dressed in lemon vinaigrette, or serve alongside warm, crusty sourdough to soak up the sauce. A glass of dry Sauvignon Blanc or a light Pinot Grigio complements the herbaceous notes beautifully.
Storage Info
Leftover Storage
Allow the dish to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. For longer preservation, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore creaminess. Stir frequently until warmed through, about 5‑7 minutes. Alternatively, microwave in a covered bowl on medium power for 2‑3 minutes, stirring halfway, and finish with a drizzle of olive oil.
Frequently Asked Questions
This Creamy Basil Gnocchi with Roasted Tomatoes brings together bright herbs, sweet tomatoes, and indulgent cream in a single, comforting bowl. We’ve covered ingredient selection, step‑by‑step cooking, storage tips, and creative variations so you can tailor it to any occasion. Feel free to experiment with swaps and seasonings—cooking is an adventure, after all. Serve it hot, share it with loved ones, and enjoy every velvety bite.
