Quick skillet gnocchi with tomato

Ingredients (2 servings)

• 400 g fresh gnocchi
• 250 ml tomato passata
• 150 ml hot water
• 1 garlic clove
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper
• Fresh basil

Quick method

1. Warm the oil with garlic for 1 minute.
2. Add passata and hot water and bring to a simmer.
3. Add gnocchi directly to the sauce and cook 4-5 minutes.
4. Stir, season, and finish with basil.

Why it works

Fresh gnocchi cook fast and absorb flavor directly in the sauce, so you do not need a pot of boiling water.

Quick variations

• Add mozzarella at the end.
• Add spinach or zucchini for a fuller meal.
• Add chili flakes for heat.

Tips for a creamy sauce

If the sauce gets too thick, add a spoon of hot water. Stir often so the gnocchi do not stick.

My moment for this recipe

I cook it when I want comfort food without a long cleanup.

Storage

Best fresh, but leftovers keep 1 day in the fridge. Reheat in a pan with a splash of water.

My tip

I finish with a drizzle of olive oil and fresh basil to make the sauce taste brighter.

Quick FAQ

Can I use frozen gnocchi? Yes, add 2-3 minutes and a splash of water.

Can I make it dairy-free? Yes, just skip cheese and keep it simple.

The detail that makes it work

For Quick skillet gnocchi with tomato, the key is a careful finish at the end: it changes the whole plate. With 15 minutes with Easy effort, it is a recipe I can repeat easily. To keep the budget (€), I keep to pantry staples and simple portions.