One-Pot Creamy Tomato Basil Gnocchi Delight

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- 1 pound potato gnocchi - 1 can (14 oz) diced tomatoes, with juice - 2 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 3 cloves garlic, minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 cup fresh basil leaves, roughly chopped - 1 cup grated Parmesan cheese or nutritional yeast for a vegan alternative - 2 tablespoons olive oil The main ingredients are simple yet full of flavor. The potato gnocchi brings a wonderful texture that pairs perfectly with the creamy sauce. The diced tomatoes add a tangy taste, while the broth enhances the rich flavor. If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a nice sweetness and richness to the dish. You can also swap grated Parmesan cheese for nutritional yeast. It gives a cheesy flavor without any dairy. Besides salt and pepper, you can add a pinch of crushed red pepper for heat. Fresh basil adds a burst of flavor. When serving, sprinkle extra basil on top. A light dusting of Parmesan or nutritional yeast also makes it look pretty and appetizing. Enjoy this creamy delight! Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add three cloves of minced garlic. Sauté the garlic for about one minute. Watch it closely; you do not want it to brown. The smell will fill your kitchen with warmth and flavor. Next, pour in one can of diced tomatoes with its juice. Then, add two cups of vegetable broth and one teaspoon of dried oregano. Stir everything together well. Bring this mixture to a gentle boil. Once boiling, carefully add one pound of potato gnocchi to the pot. Cook the gnocchi according to the package instructions, usually around two to three minutes. You will know they are ready when they float to the top. After the gnocchi are cooked, reduce the heat to low. Slowly stir in one cup of heavy cream or coconut cream if you prefer a dairy-free option. Let it simmer for an extra two to three minutes. This helps the sauce thicken slightly. Now, season your dish with salt and freshly ground black pepper to taste. Remove the pot from heat. Gently fold in one cup of roughly chopped fresh basil and one cup of grated Parmesan cheese. If you want a vegan dish, use nutritional yeast instead. Stir until the cheese melts and the sauce becomes creamy. Taste your dish and adjust the seasoning if needed. To get a creamy sauce, choose heavy cream or coconut cream. Both work great! Heat the cream slowly in the pot. Stir it in after cooking the gnocchi. This helps the sauce thicken well. Be careful not to boil the cream. This keeps it smooth and rich. If you want a vegan option, use nutritional yeast. It adds a cheesy flavor without dairy. If you have leftovers, store them in an airtight container. Let the gnocchi cool down first. Then, place them in the fridge. They will last for about three days. When you reheat, add a splash of water or broth. This keeps the gnocchi moist and tasty. Garnish your dish with fresh basil leaves. This adds color and a fresh taste. You can also sprinkle extra Parmesan cheese on top. Serve the gnocchi with crusty bread. This is great for scooping up the sauce. For a twist, add red pepper flakes for heat. This will make your meal pop with flavor! {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian version, use heavy cream and Parmesan cheese. For vegan, swap these for coconut cream and nutritional yeast. Both options keep the rich, creamy taste. You still get that satisfying flavor without the dairy. If you need gluten-free gnocchi, look for brands made with rice or corn flour. These types work well in this recipe. Always check the package to ensure they are certified gluten-free. This way, everyone can enjoy the dish without worries. Want to boost nutrition? Try adding spinach or mushrooms. Spinach adds iron and vitamins. Mushrooms bring umami and texture. You can sauté them with garlic at the start. This way, they blend well with the sauce. Feel free to experiment with other veggies, too! To keep your One-Pot Creamy Tomato Basil Gnocchi fresh, store it in an airtight container. I recommend letting it cool before sealing. This helps avoid extra moisture, which can make the dish soggy. In the fridge, it lasts for about three days. Make sure to label the container with the date you made it. This way, you’ll know when to enjoy it again. If you want to freeze the gnocchi, it’s best to do this before adding the heavy cream. Freeze it in a single layer on a baking sheet for about an hour. Once frozen, transfer the gnocchi to a freezer-safe bag. This method prevents them from sticking together. You can freeze it for up to three months. When you are ready to eat, cook it straight from the freezer. To reheat, you can use the stove or microwave. For the stove, add a splash of broth or water to a pan. Heat over low until warm. If you prefer the microwave, heat in short bursts, stirring in between. This keeps the sauce creamy and avoids drying out the dish. Taste it before serving and adjust the seasoning if needed. Enjoy every bite! Yes, you can use fresh gnocchi! Fresh gnocchi cooks faster than packaged ones. You should check the package for cooking times. Fresh gnocchi may only need 1-2 minutes in boiling water. Watch closely for when they float. They are ready when they rise to the top. If you need a substitute for heavy cream, use coconut cream. It gives a rich texture and adds flavor. You can also use cashew cream for a nutty taste. Blend soaked cashews with water until smooth. This option is great for a dairy-free meal. This dish lasts for up to three days in the fridge. Store it in an airtight container. Before eating, reheat gently on low heat. Add a splash of broth or cream to keep it creamy. Check for freshness by smelling and tasting before serving. This blog post covered how to make a tasty one-pot creamy tomato basil gnocchi. We explored the key ingredients, step-by-step cooking instructions, and helpful tips. You can adapt this dish with dairy-free alternatives or extra veggies. Storing and reheating are easy with the right methods. Remember, cooking should be fun! Experiment with flavors and enjoy the process. Your kitchen can be a place of joy with this simple recipe. Enjoy your delicious gnocchi today!

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Are you craving a comforting meal that’s quick and easy? Let’s dive into making One-Pot Creamy Tomato Basil Gnocchi! This dish is perfect for busy nights when you want both flavor and simplicity. With just a few ingredients, you can create a rich, creamy sauce that makes gnocchi shine. Join me as we explore this delightful recipe and its tasty variations, ensuring it suits everyone at your table!

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Ingredients

Main Ingredients for One-Pot Creamy Tomato Basil Gnocchi

– 1 pound potato gnocchi

– 1 can (14 oz) diced tomatoes, with juice

– 2 cups vegetable broth

– 1 cup heavy cream or coconut cream for a dairy-free option

– 3 cloves garlic, minced

– 1 teaspoon dried oregano

– Salt and freshly ground black pepper to taste

– 1 cup fresh basil leaves, roughly chopped

– 1 cup grated Parmesan cheese or nutritional yeast for a vegan alternative

– 2 tablespoons olive oil

The main ingredients are simple yet full of flavor. The potato gnocchi brings a wonderful texture that pairs perfectly with the creamy sauce. The diced tomatoes add a tangy taste, while the broth enhances the rich flavor.

Optional Dairy-Free Alternatives

If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a nice sweetness and richness to the dish. You can also swap grated Parmesan cheese for nutritional yeast. It gives a cheesy flavor without any dairy.

Recommended Seasonings and Garnishes

Besides salt and pepper, you can add a pinch of crushed red pepper for heat. Fresh basil adds a burst of flavor. When serving, sprinkle extra basil on top. A light dusting of Parmesan or nutritional yeast also makes it look pretty and appetizing. Enjoy this creamy delight!

Step-by-Step Instructions

Preparing the Base: Sautéing Garlic

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add three cloves of minced garlic. Sauté the garlic for about one minute. Watch it closely; you do not want it to brown. The smell will fill your kitchen with warmth and flavor.

Cooking the Gnocchi: Adding Tomatoes and Broth

Next, pour in one can of diced tomatoes with its juice. Then, add two cups of vegetable broth and one teaspoon of dried oregano. Stir everything together well. Bring this mixture to a gentle boil. Once boiling, carefully add one pound of potato gnocchi to the pot. Cook the gnocchi according to the package instructions, usually around two to three minutes. You will know they are ready when they float to the top.

Final Touches: Cream and Seasoning

After the gnocchi are cooked, reduce the heat to low. Slowly stir in one cup of heavy cream or coconut cream if you prefer a dairy-free option. Let it simmer for an extra two to three minutes. This helps the sauce thicken slightly. Now, season your dish with salt and freshly ground black pepper to taste. Remove the pot from heat. Gently fold in one cup of roughly chopped fresh basil and one cup of grated Parmesan cheese. If you want a vegan dish, use nutritional yeast instead. Stir until the cheese melts and the sauce becomes creamy. Taste your dish and adjust the seasoning if needed.

Tips & Tricks

How to Achieve a Creamy Sauce

To get a creamy sauce, choose heavy cream or coconut cream. Both work great! Heat the cream slowly in the pot. Stir it in after cooking the gnocchi. This helps the sauce thicken well. Be careful not to boil the cream. This keeps it smooth and rich. If you want a vegan option, use nutritional yeast. It adds a cheesy flavor without dairy.

Storing Leftover Gnocchi

If you have leftovers, store them in an airtight container. Let the gnocchi cool down first. Then, place them in the fridge. They will last for about three days. When you reheat, add a splash of water or broth. This keeps the gnocchi moist and tasty.

Serving Suggestions for Enhanced Flavor

Garnish your dish with fresh basil leaves. This adds color and a fresh taste. You can also sprinkle extra Parmesan cheese on top. Serve the gnocchi with crusty bread. This is great for scooping up the sauce. For a twist, add red pepper flakes for heat. This will make your meal pop with flavor!

Variations

Vegetarian and Vegan Adaptations

You can easily make this dish vegetarian or vegan. For a vegetarian version, use heavy cream and Parmesan cheese. For vegan, swap these for coconut cream and nutritional yeast. Both options keep the rich, creamy taste. You still get that satisfying flavor without the dairy.

Gluten-Free Options for Gnocchi

If you need gluten-free gnocchi, look for brands made with rice or corn flour. These types work well in this recipe. Always check the package to ensure they are certified gluten-free. This way, everyone can enjoy the dish without worries.

Add-Ins for Extra Nutrients

Want to boost nutrition? Try adding spinach or mushrooms. Spinach adds iron and vitamins. Mushrooms bring umami and texture. You can sauté them with garlic at the start. This way, they blend well with the sauce. Feel free to experiment with other veggies, too!

Storage Info

Best Practices for Refrigeration

To keep your One-Pot Creamy Tomato Basil Gnocchi fresh, store it in an airtight container. I recommend letting it cool before sealing. This helps avoid extra moisture, which can make the dish soggy. In the fridge, it lasts for about three days. Make sure to label the container with the date you made it. This way, you’ll know when to enjoy it again.

Freezing Guidelines for Gnocchi

If you want to freeze the gnocchi, it’s best to do this before adding the heavy cream. Freeze it in a single layer on a baking sheet for about an hour. Once frozen, transfer the gnocchi to a freezer-safe bag. This method prevents them from sticking together. You can freeze it for up to three months. When you are ready to eat, cook it straight from the freezer.

Reheating Methods to Maintain Flavor

To reheat, you can use the stove or microwave. For the stove, add a splash of broth or water to a pan. Heat over low until warm. If you prefer the microwave, heat in short bursts, stirring in between. This keeps the sauce creamy and avoids drying out the dish. Taste it before serving and adjust the seasoning if needed. Enjoy every bite!

FAQs

Can I use fresh gnocchi instead of packaged?

Yes, you can use fresh gnocchi! Fresh gnocchi cooks faster than packaged ones. You should check the package for cooking times. Fresh gnocchi may only need 1-2 minutes in boiling water. Watch closely for when they float. They are ready when they rise to the top.

What can I substitute for heavy cream?

If you need a substitute for heavy cream, use coconut cream. It gives a rich texture and adds flavor. You can also use cashew cream for a nutty taste. Blend soaked cashews with water until smooth. This option is great for a dairy-free meal.

How long does this dish last in the fridge?

This dish lasts for up to three days in the fridge. Store it in an airtight container. Before eating, reheat gently on low heat. Add a splash of broth or cream to keep it creamy. Check for freshness by smelling and tasting before serving.

This blog post covered how to make a tasty one-pot creamy tomato basil gnocchi. We explored the key ingredients, step-by-step cooking instructions, and helpful tips. You can adapt this dish with dairy-free alternatives or extra veggies. Storing and reheating are easy with the right methods. Remember, cooking should be fun! Experiment with flavors and enjoy the process. Your kitchen can be a place of joy with this simple recipe. Enjoy your delicious gnocchi today!

- 1 pound potato gnocchi - 1 can (14 oz) diced tomatoes, with juice - 2 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 3 cloves garlic, minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 cup fresh basil leaves, roughly chopped - 1 cup grated Parmesan cheese or nutritional yeast for a vegan alternative - 2 tablespoons olive oil The main ingredients are simple yet full of flavor. The potato gnocchi brings a wonderful texture that pairs perfectly with the creamy sauce. The diced tomatoes add a tangy taste, while the broth enhances the rich flavor. If you want a dairy-free version, use coconut cream instead of heavy cream. It adds a nice sweetness and richness to the dish. You can also swap grated Parmesan cheese for nutritional yeast. It gives a cheesy flavor without any dairy. Besides salt and pepper, you can add a pinch of crushed red pepper for heat. Fresh basil adds a burst of flavor. When serving, sprinkle extra basil on top. A light dusting of Parmesan or nutritional yeast also makes it look pretty and appetizing. Enjoy this creamy delight! Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add three cloves of minced garlic. Sauté the garlic for about one minute. Watch it closely; you do not want it to brown. The smell will fill your kitchen with warmth and flavor. Next, pour in one can of diced tomatoes with its juice. Then, add two cups of vegetable broth and one teaspoon of dried oregano. Stir everything together well. Bring this mixture to a gentle boil. Once boiling, carefully add one pound of potato gnocchi to the pot. Cook the gnocchi according to the package instructions, usually around two to three minutes. You will know they are ready when they float to the top. After the gnocchi are cooked, reduce the heat to low. Slowly stir in one cup of heavy cream or coconut cream if you prefer a dairy-free option. Let it simmer for an extra two to three minutes. This helps the sauce thicken slightly. Now, season your dish with salt and freshly ground black pepper to taste. Remove the pot from heat. Gently fold in one cup of roughly chopped fresh basil and one cup of grated Parmesan cheese. If you want a vegan dish, use nutritional yeast instead. Stir until the cheese melts and the sauce becomes creamy. Taste your dish and adjust the seasoning if needed. To get a creamy sauce, choose heavy cream or coconut cream. Both work great! Heat the cream slowly in the pot. Stir it in after cooking the gnocchi. This helps the sauce thicken well. Be careful not to boil the cream. This keeps it smooth and rich. If you want a vegan option, use nutritional yeast. It adds a cheesy flavor without dairy. If you have leftovers, store them in an airtight container. Let the gnocchi cool down first. Then, place them in the fridge. They will last for about three days. When you reheat, add a splash of water or broth. This keeps the gnocchi moist and tasty. Garnish your dish with fresh basil leaves. This adds color and a fresh taste. You can also sprinkle extra Parmesan cheese on top. Serve the gnocchi with crusty bread. This is great for scooping up the sauce. For a twist, add red pepper flakes for heat. This will make your meal pop with flavor! {{image_4}} You can easily make this dish vegetarian or vegan. For a vegetarian version, use heavy cream and Parmesan cheese. For vegan, swap these for coconut cream and nutritional yeast. Both options keep the rich, creamy taste. You still get that satisfying flavor without the dairy. If you need gluten-free gnocchi, look for brands made with rice or corn flour. These types work well in this recipe. Always check the package to ensure they are certified gluten-free. This way, everyone can enjoy the dish without worries. Want to boost nutrition? Try adding spinach or mushrooms. Spinach adds iron and vitamins. Mushrooms bring umami and texture. You can sauté them with garlic at the start. This way, they blend well with the sauce. Feel free to experiment with other veggies, too! To keep your One-Pot Creamy Tomato Basil Gnocchi fresh, store it in an airtight container. I recommend letting it cool before sealing. This helps avoid extra moisture, which can make the dish soggy. In the fridge, it lasts for about three days. Make sure to label the container with the date you made it. This way, you’ll know when to enjoy it again. If you want to freeze the gnocchi, it’s best to do this before adding the heavy cream. Freeze it in a single layer on a baking sheet for about an hour. Once frozen, transfer the gnocchi to a freezer-safe bag. This method prevents them from sticking together. You can freeze it for up to three months. When you are ready to eat, cook it straight from the freezer. To reheat, you can use the stove or microwave. For the stove, add a splash of broth or water to a pan. Heat over low until warm. If you prefer the microwave, heat in short bursts, stirring in between. This keeps the sauce creamy and avoids drying out the dish. Taste it before serving and adjust the seasoning if needed. Enjoy every bite! Yes, you can use fresh gnocchi! Fresh gnocchi cooks faster than packaged ones. You should check the package for cooking times. Fresh gnocchi may only need 1-2 minutes in boiling water. Watch closely for when they float. They are ready when they rise to the top. If you need a substitute for heavy cream, use coconut cream. It gives a rich texture and adds flavor. You can also use cashew cream for a nutty taste. Blend soaked cashews with water until smooth. This option is great for a dairy-free meal. This dish lasts for up to three days in the fridge. Store it in an airtight container. Before eating, reheat gently on low heat. Add a splash of broth or cream to keep it creamy. Check for freshness by smelling and tasting before serving. This blog post covered how to make a tasty one-pot creamy tomato basil gnocchi. We explored the key ingredients, step-by-step cooking instructions, and helpful tips. You can adapt this dish with dairy-free alternatives or extra veggies. Storing and reheating are easy with the right methods. Remember, cooking should be fun! Experiment with flavors and enjoy the process. Your kitchen can be a place of joy with this simple recipe. Enjoy your delicious gnocchi today!

One-Pot Creamy Tomato Basil Gnocchi

Indulge in the rich flavors of One-Pot Creamy Tomato Basil Gnocchi with this simple recipe! In just 25 minutes, you can whip up a delicious meal featuring tender gnocchi, fresh basil, and a creamy tomato sauce. Perfect for busy weeknights, this dish is both comforting and easy to make. Ready to impress your taste buds? Click through to explore the full recipe and start cooking this delightful one-pot wonder today!
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Ingredients
  

1 pound potato gnocchi

1 can (14 oz) diced tomatoes, with juice

2 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

3 cloves garlic, minced

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 cup fresh basil leaves, roughly chopped

1 cup grated Parmesan cheese or nutritional yeast for a vegan alternative

2 tablespoons olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown.

    Next, pour in the can of diced tomatoes along with their juice and the vegetable broth. Stir in the dried oregano, combining all ingredients well. Bring the mixture to a gentle boil.

      Carefully add the potato gnocchi to the pot. Cook according to the package instructions, usually around 2-3 minutes, while gently stirring. The gnocchi are ready when they start to float to the top.

        Once the gnocchi are cooked, reduce the heat to low. Stir in the heavy cream, allowing it to simmer for an additional 2-3 minutes until the sauce thickens slightly.

          Season the gnocchi with salt and freshly ground black pepper to taste.

            Remove the pot from heat and gently fold in the chopped fresh basil and grated Parmesan cheese (or nutritional yeast if vegan), stirring until the cheese has melted and the sauce becomes creamy and envelops the gnocchi.

              Before serving, taste and adjust seasoning if necessary, adding more salt or pepper as desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: For an inviting serving presentation, dish the creamy tomato basil gnocchi into shallow bowls. Garnish each bowl with additional fresh basil leaves and a light sprinkle of Parmesan cheese on top. Serve alongside crusty bread for a delightful meal experience. Enjoy!

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