Easy Cheesy Tomato Gnocchi | One-Pot Comfort Food

Cheesy tomato gnocchi

Cheesy tomato gnocchi

Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Serves: 4
There's something deeply satisfying about a meal that comes together in one pot without sacrificing flavor — and honestly, I used to think that meant compromising on taste. That all changed the day I threw together this cheesy tomato gnocdi on a whim, using nothing more than a jar of passata, some canned tomatoes, and a block of soft cheese that needed using up. What surprised me wasn't just how rich and comforting it turned out, but how the gnocdi soaked up all those tangy, garlicky flavors while staying perfectly pillowy. This isn't one of those recipes that sounds simple but demands half your evening — it's genuinely ready in under twenty minutes, and the only thing you'll wish you'd made more of is the creamy, parmesan-kissed sauce. Serve it with a crisp green salad and maybe an extra sprinkle of basil if you're feeling fancy, because this cheesy tomato gnocdi has a way of making even the simplest ingredients feel like a treat.

Cheesy tomato gnocchi

Ingredients

  • 500g potato gnocchi, fresh
  • 500g tomato purée (passata)
  • 1 can (400g) of diced tomatoes
  • 1 teaspoon garlic paste
  • A handful of fresh basil leaves, with additional basil for decoration if desired
  • 75g creamy cheese spread
  • 40g grated Parmesan cheese
  • Side salad with mixed greens

Instructions

Step 1

Grab a large saucepan and toss in your gnocchi dough along with a generous pinch of salt and freshly cracked black pepper — don't be shy with the seasoning, it really makes the flavors pop. Set the pan over medium heat and let it come to a gentle boil, which should take about 5-7 minutes. Once it's bubbling nicely, dial back the heat to low and let it simmer, stirring every couple of minutes so nothing sticks to the bottom. After about 8-10 minutes, give a piece a taste — when it's soft and pillowy with no doughy center, you're good to go.

Step 2

Grab your favorite serving dishes and portion that creamy gnocchi evenly into four shallow bowls or plates. I like to use a spatula to get every last bit of that cheesy sauce clinging to the gnocchi. Sprinkle a little extra fresh basil on top if you're feeling fancy – it adds such a nice pop of color and freshness. Pop a small green salad on the side, and dig in while it's all warm and cozy.

Nutrition Information

calories: 308 calories
fat: 9 grams fat
carbohydrate: 41 grams carbohydrates
protein: 13 grams protein
fiber: 6 grams fiber
sugar: 14 grams sugar

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My Tip

Start the gnocchi in cold water with the sauce — this prevents sticking and lets them cook gently while the flavors meld. Stir occasionally so they don't clump together.

Leftovers

Store leftover gnocchi in a shallow airtight container in the fridge for up to 3 days to keep the sauce from soaking into the pasta. Reheat gently in a saucepan with a splash of water, stirring until warmed through and creamy.

Make It Your Own

Swap the gnocchi for gluten-free sweet potato gnocchi and replace the soft cheese with dairy-free cream cheese for a lighter, naturally sweet twist that still delivers that cozy, cheesy comfort.

#baked gnocchi #Gnocchi #Parmesan #Passata #Tomato passata