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- 1 lb (450g) potato gnocchi - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon dried oregano - 1 cup fresh basil, chopped (reserve some for garnish) - 1/2 cup grated Parmesan cheese (optional, can substitute with nutritional yeast for vegan option) Gather these ingredients before you start. Each one adds a special touch to your dish. The potato gnocchi gives a soft, pillowy texture. The olive oil brings flavor and helps cook the garlic. Garlic is key for that aromatic base. Crushed tomatoes create a rich, saucy foundation. Vegetable broth adds depth and flavor. Heavy cream or coconut milk makes it creamy and delightful, perfect for coating the gnocchi. For seasoning, dried oregano brings an earthy taste. Fresh basil adds brightness and a burst of flavor. Grated Parmesan cheese enhances richness. If you're vegan, nutritional yeast works well too. These ingredients work together to create a comforting meal. Prepare them with care for the best results. You will love how they combine in this one pot dish! Start with a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 3 minced garlic cloves to the pot. Sauté for about 1 minute. You want it fragrant, not burnt. Stir it gently as it cooks. Next, pour in 1 can of crushed tomatoes and 1 cup of vegetable broth. Stir well to combine the ingredients. Bring the mixture to a simmer. This will create a rich base for your gnocchi. Now, add 1 pound of potato gnocchi to the pot. Stir the gnocchi into the sauce. Cook for about 3 to 4 minutes. You’ll know it’s done when the gnocchi starts to float. This means they are ready to enjoy! Once the gnocchi is floating, lower the heat. Add 1 cup of heavy cream or coconut milk. Also, add 1 teaspoon of dried oregano, salt, and pepper to taste. Let it simmer gently for another 3 to 5 minutes. The sauce will thicken as it cooks. Finally, stir in 1 cup of chopped fresh basil and 1/2 cup of grated Parmesan cheese, if you like. Mix until the cheese melts. Adjust the seasoning and enjoy your creamy dish! To check if your gnocchi is done, watch for them to float. This means they are ready. If they sink, give them a little more time. Cooking them for about 3-4 minutes usually does the trick. Stir gently to avoid breaking them. You can boost the flavor with extra spices. A pinch of red pepper flakes adds heat. Fresh herbs like thyme or parsley also work well. For a zing, squeeze some lemon juice before serving. It brightens the dish and adds freshness. Serve the creamy gnocchi in deep bowls for a nice look. Top each bowl with fresh basil and a sprinkle of Parmesan. A drizzle of olive oil can make it shine even more. This adds a touch of richness and makes it more inviting. {{image_2}} You can make this dish vegan and dairy-free easily. Instead of heavy cream, use coconut milk. It gives a nice creamy texture without dairy. For cheese, swap Parmesan with nutritional yeast. This change adds a cheesy flavor without any animal products. Feel free to switch up the veggies in this recipe. Add spinach or kale for extra greens. You can mix in mushrooms for a hearty touch. If you want protein, toss in cooked chicken, shrimp, or beans. Each swap brings a new flavor to the dish. Use fresh herbs when they are in season. Try adding thyme or parsley for a twist. You can also mix in seasonal veggies like zucchini or bell peppers. These additions keep the dish fresh and vibrant. Enjoy the flavors that each season brings! Store your One Pot Creamy Tomato Basil Gnocchi in an airtight container. Place it in the fridge if you plan to eat it within three days. For longer storage, freeze it in a freezer-safe container. Make sure to leave some space for expansion. This helps keep the dish fresh and tasty. To reheat, you can use the stove or microwave. If using the stove, add a splash of broth or cream. Heat over low until warm. Stir to keep it creamy. For the microwave, cover the dish and heat in short bursts. Stir in between to ensure even heating. When stored properly, your dish lasts about three days in the fridge. In the freezer, it stays fresh for up to three months. After that, the taste and texture may change. Always check for signs of spoilage before eating. Yes, you can prepare this dish ahead of time. Cook the gnocchi and sauce as usual. Let it cool before storing it in an airtight container. Place it in the fridge for up to three days. When you are ready to eat, reheat it on the stove over low heat. Add a splash of broth or cream to keep it creamy. Stir often to prevent sticking. Yes, making this dish gluten-free is easy. Look for gluten-free potato gnocchi at your local store. Many brands offer tasty options. You can also make your gnocchi from scratch using gluten-free flour. This way, everyone can enjoy this creamy delight! This dish pairs well with several sides. A simple green salad adds freshness. You can also serve it with garlic bread for a comforting meal. Roasted veggies or steamed spinach work well too. Feel free to mix and match to find your favorite combo! This blog post walks you through making One Pot Creamy Tomato Basil Gnocchi. You learned about the key ingredients, such as potato gnocchi, crushed tomatoes, and garlic. You explored each cooking step for a perfect finish and discovered tips for texture and flavor. Dietary adaptations and storage info make this dish easy to customize and save. With these details, you can impress anyone with a warm, delicious meal. Enjoy cooking and sharing your new favorite dish!

One Pot Creamy Tomato Basil Gnocchi

Indulge in a delicious One Pot Creamy Tomato Basil Gnocchi that’s perfect for dinner! This quick, 20-minute recipe combines tender gnocchi with a rich tomato basil sauce, making it an ideal dish for busy weeknights. With simple ingredients like garlic, fresh basil, and cream, you’ll create a mouthwatering meal in no time. Click through to explore the full recipe and treat yourself to this comforting dish today!
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Ingredients
  

1 lb (450g) potato gnocchi

1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 cup vegetable broth

1 cup heavy cream or coconut milk for a lighter option

1 teaspoon dried oregano

Salt and pepper to taste

1 cup fresh basil, chopped (reserve some for garnish)

1/2 cup grated Parmesan cheese (optional, can substitute with nutritional yeast for vegan option)

Instructions
 

In a large saucepan or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a simmer.

      Add the gnocchi to the pot and stir well. Cook for approximately 3-4 minutes, or until the gnocchi begins to float to the surface.

        Lower the heat and stir in the heavy cream (or coconut milk), dried oregano, salt, and pepper. Allow the sauce to gently simmer for another 3-5 minutes, stirring occasionally until the sauce thickens slightly.

          Stir in the chopped basil and grated Parmesan (if using), mixing until well combined and the cheese is melted. Adjust seasoning to taste.

            Remove from heat and let it sit for a couple of minutes before serving to allow the sauce to set.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                - Presentation Tips: Serve the creamy gnocchi in deep bowls, garnished with additional fresh basil and a sprinkle of Parmesan on top. A drizzle of olive oil can enhance the presentation and flavor.