The Gnocchi Sauce Recipe Everyone Loves (SO Quick + Easy!)
This gnocchi sauce recipe is the perfect partner to pillowy-soft potato gnocchi. Have this bowl of comfort food on the table in less that 20 minutes - creamy, silky and made with the most basic ingredients; you're going to love it.
Prep Time5 minutes mins
Cook Time9 minutes mins
Total Time14 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Gnocchi Sauce, Gnocchi sauce recipe, Gnocchi Sauce Recipes, Sauce for Gnocchi, Tomato Cream Sauce for Gnocchi
Servings: 4
- 1 lb potato gnocchi
- 6 tbsp butter
- 2 tsp minced garlic about 2 large cloves
- 1 cup heavy cream
- ¾ lb fresh cherry tomatoes or chopped roma/vine tomatoes
- ¼ tsp black pepper
- ½ tsp kosher salt
- ¾ cup finely-grated parmesan cheese
- Minced chives or parsley for garnish
Bring a large pot of salted water to a boil over high heat. Prepare the gnocchi according to the package's instructions, then drain.
Meanwhile, in a large saucepan, melt butter over medium-low heat. Add minced garlic and sauté until it's golden and fragrant, about 1-2 minutes.
Stir in the tomatoes, salt and pepper. Cook until tomatoes begin to soften and the butter starts to brown, roughly 2 minutes.
Pour in the heavy cream, increase heat to medium-high and let the mixture come to a brisk simmer, then reduce heat back to low maintain a bare simmer until the tomatoes start to burst. Break them apart by pressing on them with the flat side of a wooden spoon.
Remove the pan from the heat. Stir in the parmesan cheese until the sauce is creamy and smooth.
Combine the gnocchi and the sauce, tossing until the gnocchi are evenly coated. Serve immediately, garnished with minced chives or parsley.
Keep the heat low and don’t preheat the pan. You don’t want the butter to brown too quickly.
- Leftovers: Pack it in an airtight container in the refrigerator for up to 3-4 days.
- Garlic: Sauté the garlic just until fragrant to prevent bitterness. Remove from heat promptly to avoid overcooking.
- Cream: Simmer the cream gently over low to medium heat. Avoid boiling to prevent the sauce from becoming grainy. You can swap in evaporated milk or
- Cheese: Add the Parmesan cheese off the heat. Stir it in gradually until smooth to stop it from clumping.
- Seasoning Water: Salt the gnocchi water well. It should taste like the sea to properly season the gnocchi and enhance the sauce.
Calories: 448kcal | Carbohydrates: 6g | Protein: 10g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 756mg | Potassium: 273mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1977IU | Vitamin C: 20mg | Calcium: 283mg | Iron: 1mg