A comforting one-pan meal where store-bought potato gnocchi cook directly in a rich, creamy tomato and white-wine sauce. The result? An indulgent, restaurant-quality dish that comes together in about 25 minutes.

Why You’ll Love This Recipe

This recipe hits all the sweet spots: it’s quick, effortless, and uses everyday ingredients. The sauce combines the brightness of diced tomatoes and white wine with the silky richness of heavy cream, giving you something you’d expect from a bistro — but done in one skillet. The gnocchi cook right in the sauce, so you save on prep and cleanup. It’s satisfying as a vegetarian main, but equally well-suited as a side dish alongside a green salad or garlic bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• ½ medium onion, finely chopped

• ¼ cup dry white wine

• 1 tablespoon Dijon mustard

• 3-4 garlic cloves, minced

• ¼ teaspoon Italian seasoning (or so)

• 1 (14 fluid ounce) can diced tomatoes with juices

• 1 cup heavy (whipping) cream

• 1 pound uncooked potato gnocchi

• 1 small handful fresh basil, torn or chopped

• Salt and pepper, to taste

• Freshly grated Parmesan cheese (optional, to taste)

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes (it’s okay if it gets lightly browned).

2. Stir in the white wine, Dijon mustard, minced garlic and Italian seasoning. Cook for about a minute, stirring, until the mixture is smooth and fragrant.

3. Add the can of diced tomatoes (with juices), the heavy cream and the uncooked gnocchi into the skillet. Wait until it starts to bubble gently, then reduce the heat to medium, cover, and simmer for about 5 minutes.

4. Uncover and stir. Add in the fresh basil, and season with salt and pepper to taste. Continue to cook for another couple of minutes until the gnocchi are fully cooked through and the sauce has thickened a bit thanks to the starch released by the gnocchi.

5. If desired, stir in or sprinkle some freshly grated Parmesan cheese just before serving. Serve immediately while warm.

Servings and timing

• Total time: about 25 minutes (5 minutes prep + ~20 minutes cooking)

• Serves: 4 reasonably sized portions

Variations

• Omit or halve the Dijon mustard if you prefer a milder flavour.

• Replace the white wine with vegetable or chicken broth if you’d rather skip alcohol or don’t have wine on hand.

• Stir in a handful of fresh spinach toward the end of cooking for extra greens.

• For a more robust sauce, you could add a pinch of red pepper flakes for heat or swap part of the heavy cream for half‐and‐half (though texture may differ).

• Add cooked bacon or pancetta: sauté it first, remove, then use the rendered fat to sauté the onions, and return the bacon toward the end for a smoky twist.

Storage/Reheating

• Store any leftovers in an airtight container in the fridge for up to 3-4 days. Keep in mind that as time passes the gnocchi will release more starch and the sauce may thicken further.

• To reheat: Warm gently over low heat on the stove and add a splash of cream or wine (or broth) to loosen the sauce if it has thickened too much.

• Freezing is not recommended: Cream-based sauces often separate or change texture when frozen and reheated.

FAQs

What kind of gnocchi should I use?

It’s best to use shelf-stable (dry) potato gnocchi found in the pasta aisle. Homemade or refrigerated gnocchi tend to be more delicate and may fall apart when cooked directly in the sauce.

Do I need to pre-cook the gnocchi before adding it to the sauce?

No—this recipe is designed so the uncooked gnocchi cook right in the sauce. The starch they release helps thicken the sauce as they cook.

Can I make this dish vegan or dairy-free?

You could substitute the heavy cream with a full-fat plant-based cream alternative and use vegan Parmesan or omit cheese entirely. Make sure the gnocchi are vegan (some contain egg). Expect a slightly different texture and richness.

My sauce didn’t thicken enough—what went wrong?

If your pan or heat source is very hot, the sauce may cook too fast or the liquid may evaporate too quickly. It may also be that the gnocchi didn’t release enough starch yet—just keep cooking a bit longer, uncovered, stirring occasionally until it thickens.

Can I use fresh herbs instead of dried Italian seasoning?

Yes—fresh herbs like basil, oregano and thyme can work nicely. If using fresh, increase the volume (e.g., 1 teaspoon dried ≈ 1 tablespoon fresh) and add them toward the end of cooking to preserve flavor.

Can I add meat or another protein to this dish?

Certainly. For example, cooked and crumbled Italian sausage, grilled chicken slices or sautéed shrimp would work well. If adding, cook the protein first, remove it from the pan, then proceed with the onion sauté and add the protein back in after the sauce is ready.

Is it okay if the sauce becomes a bit too thick after refrigerating?

Yes—it’s normal for the sauce to thicken more in the fridge because the gnocchi release more starch. When reheating, just add a splash of cream, wine or broth to loosen it and stir gently over low heat.

Could I double the recipe to feed more people?

Yes, the recipe scales well. If you double it, use a larger skillet or pot and ensure the gnocchi remain in a single layer so they cook evenly. You may need to increase cooking time slightly.

Can I make this ahead of time and reheat when needed?

You can cook it almost fully, then cool and refrigerate, but keep in mind the sauce will thicken further. For best texture, reheat gently and add a little liquid if it’s too thick. It’s still best served fresh if possible.

Conclusion

This creamy tomato gnocchi offers the perfect combination of speed, comfort and flavour. With minimal prep and just one pan to clean, it’s ideal for weeknight dinners — yet satisfying enough to serve guests. The rich tomato-cream sauce pairs beautifully with pillowy gnocchi and fresh basil. Give it a try, and enjoy a dish that delivers luxury vibes without the fuss.