Description
A rich one-pan dinner with tender gnocchi, garlic, basil, and a silky tomato cream sauce ready fast.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1/4 cup vegetable broth
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
- 1/4 teaspoon Italian seasoning
- 14 ounces diced tomatoes with juices
- 1 cup heavy cream
- 1 pound uncooked potato gnocchi
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onion and cook for 4 to 5 minutes until softened and lightly golden.
- Stir in the vegetable broth, Dijon mustard, garlic, and Italian seasoning. Cook for 1 minute while stirring until fragrant and smooth.
- Add the diced tomatoes with their juices, heavy cream, and uncooked gnocchi to the skillet. Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to medium and cover the skillet.
- Cook for 5 minutes, stirring once halfway through, until the gnocchi begins to soften.
- Remove the lid and stir in the fresh basil, salt, and black pepper.
- Continue cooking uncovered for 2 to 3 minutes until the sauce thickens slightly and the gnocchi is tender.
- Stir in the grated Parmesan cheese until melted and creamy.
- Serve immediately with extra basil and Parmesan cheese if desired.
Notes
- The gnocchi cooks directly in the sauce, which helps thicken the dish and gives it extra flavor without needing another pot.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American