Creamy Tomato Gnocchi
Creamy Tomato Gnocchi combines pillowy potato gnocchi, savory ground pork, tomatoes, garlic, and a rich tomato cream sauce for an easy dinner that comes together in about 40 minutes. Everything gets tossed together in one skillet at the end, giving you tender gnocchi coated in a creamy, savory sauce with plenty of flavor in every bite.
This is the kind of dinner I make when I want something cozy and filling without turning it into an all-night project. Add some fresh basil and Parmesan on top and serve it with crusty bread or a simple salad.
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THIS ONE IS PURE COMFORT FOOD
There is something about gnocchi that immediately feels like comfort food to me. Add a creamy tomato sauce and ground pork and I am completely sold.
What I really like about this recipe is that it has enough going on to make it feel like a full dinner. The pork makes it hearty, the tomatoes keep the cream sauce from feeling too heavy, and the red pepper and onion add a little sweetness and texture.
And those gnocchi soak up ALL that sauce.
I usually finish mine with fresh basil and a good sprinkle of Parmesan. Give me that and something to scoop up the extra sauce at the bottom of the bowl and dinner is done.
Why You’ll Love This Creamy Tomato Gnocchi
- Ready in about 40 minutes: A cozy dinner that doesn’t require hours in the kitchen.
- Rich without being too heavy: Tomatoes balance the heavy cream for a creamy sauce that still has plenty of tomato flavor.
- A complete meal: Ground pork turns a simple gnocchi dish into a hearty dinner.
- Simple ingredients: Everything is easy to find at a regular grocery store.
- Great for weeknights: Most of the cooking happens in one large skillet once the gnocchi is prepared.
Ingredients You’ll Need
- Ground pork: Adds savory flavor and makes the gnocchi hearty enough to serve as a main dish.
- Potato gnocchi: Soft, pillowy gnocchi are the base of the recipe. Cook them according to the package directions before adding them to the sauce.
- Onion: Adds sweetness and savory flavor as it cooks with the pork.
- Red bell pepper: Adds color, texture, and a subtle sweetness to the tomato cream sauce.
- Garlic: Fresh minced garlic adds plenty of savory flavor.
- Diced tomatoes: Give the sauce its tomato base while adding some texture.
- Tomato paste: Concentrates the tomato flavor and gives the sauce more depth.
- Heavy cream: Turns the tomatoes into a smooth, rich cream sauce.
- Kosher salt: Seasons the pork, vegetables, and sauce.
- Dried basil: Adds classic Italian-inspired flavor throughout the sauce.
- Italian seasoning: An easy way to layer additional herbs into the tomato sauce.
- Fresh basil and Parmesan cheese: Optional, but both are great for finishing the gnocchi just before serving.
How to Make Creamy Tomato Gnocchi
- Cook the gnocchi. Prepare the potato gnocchi according to the package directions, then drain and set aside.
- Brown the pork. Cook the ground pork in a large, deep skillet over medium heat. Add the onion and red bell pepper and cook until softened.
- Make the creamy tomato sauce. Stir in the garlic, tomato paste, diced tomatoes, heavy cream, basil, Italian seasoning, and kosher salt. Reduce the heat and let the sauce simmer for a few minutes.
- Add the gnocchi. Gently stir the cooked gnocchi into the sauce and simmer for another 5 minutes, giving everything time to come together.
- Finish and serve. Top with fresh basil and Parmesan cheese, if desired, and serve warm.
Tips for the Best Creamy Tomato Gnocchi
- Don’t overcook the gnocchi. Cook it just until tender according to the package directions. It will cook for a few more minutes once added to the sauce.
- Let the tomato paste cook. Stir it into the skillet and give it a little time to cook before adding the cream. This helps deepen the tomato flavor.
- Keep the heat low after adding the cream. A gentle simmer is all you need. High heat can cause a cream sauce to separate.
- Give the sauce time to thicken. It may look a little loose when you first add the heavy cream, but it will thicken as it simmers and coats the gnocchi.
- Save the Parmesan for the end. Adding freshly grated Parmesan just before serving gives you plenty of salty, savory flavor without changing the consistency of the sauce.
Variations & Substitutions
You can easily adjust this creamy gnocchi depending on what you have on hand.
- Swap the ground pork: Ground Italian sausage, ground turkey, or ground chicken can be used instead.
- Add some heat: Stir in crushed red pepper flakes with the seasonings.
- Add greens: A few handfuls of baby spinach can be stirred into the sauce during the last few minutes of cooking.
- Make it extra cheesy: Finish the skillet with freshly grated Parmesan or mozzarella and let it melt into the sauce.
- Skip the meat: Leave out the ground pork for a simple creamy tomato gnocchi. I would add mushrooms or spinach to give it a little more substance.
What to Serve with Creamy Tomato Gnocchi
Because the gnocchi is already rich and filling, I like keeping the rest of dinner simple. A crisp green salad, roasted vegetables, or garlic bread all work well. And if there is extra tomato cream sauce left in the bowl, bread for scooping it up is never a bad decision.
Make Ahead, Storage + Reheating
- Make ahead: You can prepare the creamy tomato sauce with the ground pork a day ahead and store it covered in the refrigerator. For the best texture, cook the gnocchi and combine everything when you’re ready to serve.
- Storage: Store leftover Creamy Tomato Gnocchi in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over medium-low heat or in the microwave. The sauce will thicken as it sits, so add a splash of heavy cream or milk to loosen it while reheating.
- Freezing: I don’t recommend freezing the finished dish. Cream sauces can separate after thawing, and the gnocchi can become too soft.
Creamy Tomato Gnocchi
Equipment
- Measuring cups/spoons
Ingredients
Creamy Tomato Gnocchi
- 1 lb. ground pork
- 32 oz potato gnocchi
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tsp garlic, minced
- 14 oz can diced tomatoes
- 3/4 cup heavy cream
- 1 1/2 tsp kosher salt
- 2 tbsp tomato paste
- 1/2 tsp basil
- 1 tsp Italian seasoning
For Serving
- Fresh basil, optional
- Freshly grated Parmesan cheese, optional
Instructions
- Cook the Gnocchi: Bring a large pot of water to a boil and cook the potato gnocchi according to the package directions. Drain and set aside.
- Brown the Pork: Place a large, deep skillet over medium heat. Add the ground pork and cook, breaking it apart as it browns.
- Cook the Vegetables: Add the diced onion and red bell pepper to the pork. Cook until the pork is fully cooked and the vegetables have softened, about 5-7 minutes.
- Build the Tomato Sauce: Add the garlic, tomato paste, dried basil, Italian seasoning, and kosher salt. Stir well and cook for about 1 minute to bring out the flavor of the garlic and tomato paste.
- Make It Creamy: Stir in the diced tomatoes and heavy cream. Reduce the heat to low and gently simmer for a few minutes until the sauce begins to thicken.
- Add the Gnocchi: Add the cooked gnocchi to the skillet and gently toss until completely coated in the creamy tomato sauce.
- Finish the Dish: Continue cooking over low heat for about 5 minutes, allowing the gnocchi to warm through and the sauce to thicken and coat each piece.
- Serve: Remove from the heat and top with fresh basil and freshly grated Parmesan cheese, if desired. Serve warm and enjoy!
Notes
- Gnocchi: Refrigerated, shelf-stable, or frozen potato gnocchi can be used. Cook according to the package directions.
- Ground pork: Ground Italian sausage, chicken, or turkey can be substituted.
- Don’t overcook the gnocchi: It will continue cooking for a few minutes once it’s added to the sauce.
- Sauce consistency: The sauce thickens as it cooks and will continue to thicken slightly as it cools.
- Reheating: Add a splash of heavy cream or milk when reheating if the sauce has become too thick.
- Gluten-free: Use certified gluten-free gnocchi and check the labels of your remaining ingredients.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: I don’t recommend freezing the finished dish because the cream sauce can separate and the gnocchi can become too soft.
Nutrition
Frequently Asked Questions
Creamy tomato gnocchi is potato gnocchi tossed in a rich tomato cream sauce. This version also includes ground pork, onion, red bell pepper, garlic, and Italian seasoning for a hearty main dish.
For this recipe, yes. Cook the gnocchi according to the package directions first, then add it to the creamy tomato sauce for the final few minutes of cooking.
Yes. Shelf-stable, refrigerated, or frozen potato gnocchi can work. Follow the cooking directions on the package before adding the gnocchi to the sauce.
Yes. Ground Italian sausage is an easy substitute for the ground pork and will add even more seasoning to the sauce. Mild or spicy sausage both work.
Let the sauce gently simmer over low heat before adding the gnocchi. It will naturally thicken as it cooks. Once the gnocchi is added, simmer everything together for about 5 minutes so the sauce can coat the gnocchi.
Yes, but you’ll need to specifically use gluten-free gnocchi and check the labels on your remaining ingredients. Traditional potato gnocchi commonly contains wheat flour, so don’t assume every package is gluten-free.
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