Gnocchis faciles et crémeux à la tomate et au basilic, comme à la maison

Ingrédients

• 1 pound Potato Gnocchi (store-bought or homemade)
• 3 cups Fresh Tomatoes (chopped, vine-ripened preferred)
• 1 cup Fresh Basil Leaves (torn)
• 1 cup Heavy Cream
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra virgin)
• 1 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Chili Flakes (for a subtle kick)
• 2 sprigs Fresh Basil (for garnish)
• 2 tablespoons Toasted Pine Nuts (for garnish)

Préparation

1. 1

   --- Cooking Instructions ---

2. 2

   Bring a large pot of salted water to a rolling boil. Add gnocchi and cook until they float (about 2–3 minutes). Drain, reserving ¼ cup pasta water.

3. 3

   Heat olive oil in a large skillet over medium heat until shimmering and lightly rippling, about 1 minute.

4. 4

   Add minced garlic to the hot oil and cook, stirring constantly, until it’s fragrant and just turning golden—about 30 seconds.

5. 5

   Stir in the chopped fresh tomatoes, season with salt and black pepper, then let the sauce bubble gently over medium-low heat until it breaks down (5–6 minutes).

6. 6

   Reduce heat slightly and stir in heavy cream. Simmer for 2–3 minutes until the sauce becomes a soft pink and thickens.

7. 7

   Remove the skillet from heat and fold in torn basil leaves.

8. 8

   Add the cooked gnocchi to the sauce, gently tossing to coat. Stir in reserved pasta water if the sauce is thick.

9. 9

   Scatter grated Parmesan cheese over the gnocchi and stir just until it melts.

10. 10

    Serve the tomato basil gnocchi while hot, garnishing with extra basil leaves, chili flakes, or toasted pine nuts.