Pin This vibrant 20-minute cherry tomato basil gnocchi has saved my weeknight dinners countless times when I'm craving something homemade but short on time. The pillowy potato dumplings paired with bursting tomatoes and fragrant basil create an impressive dish that tastes like it took hours to prepare.
I first created this recipe during a particularly busy work week when I needed something quick yet satisfying. My family was so impressed they requested it three times that month, and it's since become our go-to for impromptu dinner guests.
Ingredients
- Potato gnocchi 500g: the star of our dish that requires zero prep work. Look for packages that list potato as the first ingredient for the best texture
- Extra virgin olive oil 2 tbsp: use a good quality oil as it forms the flavor foundation. The fruity notes enhance the tomatoes beautifully
- Garlic cloves 3: thinly sliced not minced to prevent burning while providing aromatic depth
- Cherry tomatoes 500g: select ripe, firm tomatoes with vibrant color. The natural sweetness balances the dish
- Red onion 1 small: adds subtle sweetness and color contrast. Choose firm onions with tight skin
- Kosher salt 1/2 tsp: enhances all flavors without making the dish taste salty
- Black pepper 1/4 tsp: freshly ground provides the best aromatic quality
- Red pepper flakes 1/4 tsp: adds gentle warmth without overwhelming heat. Adjust to your preference
- Fresh basil leaves 1 large handful: look for bright green leaves without dark spots for the freshest flavor
- Parmesan cheese 50g: freshly grated provides superior flavor and melting properties compared to pre-grated options
Instructions
- Prepare Your Water:
- Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. The salt should make the water taste like the sea, which will season your gnocchi from within as they cook.
- Create The Aromatic Base:
- Heat your olive oil in a large skillet over medium heat until it shimmers slightly. Add the thinly sliced garlic and red onion if using, stirring frequently to prevent burning. Cook for exactly 1-2 minutes until fragrant and the garlic just begins to turn golden at the edges. This step builds the foundation of flavor without developing bitterness.
- Develop The Tomato Sauce:
- Add your halved cherry tomatoes to the skillet along with salt, black pepper, and red pepper flakes. Allow them to cook undisturbed for about 2 minutes before gently stirring. Continue cooking for 5-7 minutes total, during which time the tomatoes will soften, release their juices, and some will begin to burst creating a light natural sauce. You want about half the tomatoes to maintain their shape for texture contrast.
- Cook The Gnocchi:
- While your tomato mixture develops, add your gnocchi to the boiling water. They cook incredibly quickly, typically 2-3 minutes. You'll know they're done when they float to the surface. Use a slotted spoon or colander to drain thoroughly as excess water will dilute your sauce.
- Marry The Flavors:
- Add the drained gnocchi directly to your skillet with the tomato mixture. Gently toss everything together, allowing the gnocchi to absorb the flavorful sauce for about 2 minutes. The starch from the gnocchi will naturally thicken the sauce slightly, creating a silky texture that clings to each dumpling.
- Finish With Fresh Elements:
- Remove your skillet from heat before stirring in the torn basil leaves and freshly grated Parmesan. The residual heat will slightly wilt the basil and melt the cheese without destroying their fresh flavors. Taste and adjust seasoning if needed.
- Serve With Style:
- Transfer to warmed plates or bowls, add an extra sprinkle of Parmesan cheese and a few small basil leaves. Serve immediately while the gnocchi is still tender and the sauce is warm.
Pin The cherry tomatoes are truly the magic ingredient in this recipe. I once made this dish with regular diced tomatoes in a pinch, and while still good, it lacked the intense sweet burst that cherry varieties provide. My daughter now helps me select the ripest, most colorful cherry tomatoes at the market, making this truly a family favorite with memories in every bite.
Storage and Reheating
This gnocchi dish is best enjoyed immediately after preparation when the texture is at its peak. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The gnocchi will absorb more of the sauce as it sits, creating a slightly different but equally delicious texture.
When reheating, add a splash of water or vegetable broth to loosen the sauce. Warm gently over medium-low heat or microwave at 50% power in 30-second intervals, stirring between each until just heated through. Overheating will make the gnocchi tough.
For best results, add a fresh drizzle of olive oil and additional torn basil after reheating to revive the flavors.
Clever Substitutions
This recipe welcomes adaptations based on what you have available. Store bought gnocchi works beautifully, but you can substitute fresh tortellini or even your favorite short pasta shape like orecchiette which catches the sauce wonderfully.
No cherry tomatoes? Grape tomatoes work just as well, or dice regular tomatoes and cook them a bit longer until they break down. For a winter version when tomatoes lack flavor, use half fresh tomatoes and half drained canned fire roasted diced tomatoes.
The Parmesan can be replaced with pecorino romano for a sharper flavor or nutritional yeast for a vegan option. Dairy free? Skip the cheese entirely and finish with a drizzle of high quality extra virgin olive oil and flaky sea salt.
Seasonal Variations
Summer Abundance When basil is overflowing in the garden, double the amount and add a handful of other soft herbs like mint or oregano. Add corn kernels cut fresh from the cob for sweet pops of flavor.
Fall Comfort Incorporate diced roasted butternut squash and substitute sage for half of the basil. Add a pinch of nutmeg to the sauce for warmth.
Winter Brightness Use multicolored cherry tomatoes if available for visual appeal. Add lemon zest at the final step and a handful of baby arugula for peppery notes.
Spring Freshness Add blanched asparagus tips and fresh peas during the final minute of cooking. Garnish with pea shoots for an elegant touch.
Pin Don't skip the step of letting the gnocchi spend time in the sauce. Those 2 minutes allow the pillowy dumplings to absorb the flavors while releasing some starch that thickens the sauce to the perfect consistency.
Recipe Questions
- → Can I use store-bought gnocchi?
Yes, both fresh and shelf-stable gnocchi work well. Check packaging for allergens if needed.
- → What can I substitute for Parmesan?
Try mozzarella pearls or a sprinkle of pecorino. Nutritional yeast is a good vegan option.
- → How do I prevent soggy gnocchi?
Cook gnocchi until they just float, then drain well before adding to the skillet.
- → Can I add more vegetables?
Yes, toss in spinach or sautéed zucchini for extra color and nutrition.
- → Is this dish spicy?
The red pepper flakes add a mild kick, but you can omit them for a milder flavor.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 2 days. Reheat gently to retain texture.