15-Minute Creamy Tomato Basil Gnocchi Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1 lb (16 oz/450 g) shelf-stable potato gnocchi
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 1/2 cups (360 ml) marinara sauce (or 1 can/14.5 oz crushed tomatoes)
• 1/3 cup (80 ml) heavy cream (or 2 tbsp cream cheese)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 4 oz (about 1 cup/115 g) shredded mozzarella
• 1/4 cup (1 oz/28 g) finely grated Parmesan
• 1/2 cup packed fresh basil leaves, thinly sliced
• 1/4 to 1/2 tsp red pepper flakes, to serve

Do This

• 1. Heat butter + olive oil in a 12-inch skillet over medium-high.
• 2. Add gnocchi in a single layer; cook 6–7 minutes, tossing occasionally, until golden.
• 3. Add garlic; cook 30 seconds until fragrant.
• 4. Stir in marinara; simmer 2 minutes.
• 5. Lower heat to medium-low; stir in cream (or cream cheese) until creamy.
• 6. Add mozzarella + Parmesan; cover 1–2 minutes to melt.
• 7. Off heat, fold in basil; finish with black pepper and red pepper flakes.

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Why You’ll Love This Recipe

• Fast comfort food: a cozy, creamy skillet meal in 15 minutes.
• No boiling required: pan-searing gnocchi gives you crisp edges and a tender center.
• One pan, minimal cleanup: everything comes together in a single skillet.
• Flexible pantry-friendly sauce: use marinara or crushed tomatoes and season to taste.

Grocery List

• Produce: fresh basil, garlic
• Dairy: unsalted butter, heavy cream (or cream cheese), mozzarella, Parmesan
• Pantry: shelf-stable potato gnocchi, marinara sauce (or crushed tomatoes), olive oil, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Gnocchi Skillet

• 1 lb (16 oz/450 g) shelf-stable potato gnocchi
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced (about 1 tbsp)
• 1 1/2 cups (360 ml) marinara sauce (see below for crushed tomato option)
• 1/3 cup (80 ml) heavy cream (or 2 tbsp cream cheese)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 4 oz (about 1 cup/115 g) shredded mozzarella
• 1/4 cup (1 oz/28 g) finely grated Parmesan
• 1/2 cup packed fresh basil leaves, thinly sliced, plus extra for topping

If Using Crushed Tomatoes Instead of Marinara (Optional)

• 1 can (14.5 oz/411 g) crushed tomatoes
• 1/2 tsp granulated sugar (optional, helps balance acidity)
• 1/2 tsp dried Italian seasoning (optional)
• 1/4 tsp kosher salt, plus more to taste

To Finish and Serve

• Red pepper flakes, 1/4 to 1/2 tsp (or to taste)
• Extra Parmesan, for serving (optional)
• Freshly ground black pepper, for serving

Step-by-Step Instructions

Step 1: Prep your ingredients and set up the skillet

Measure out your sauce and cream (or cream cheese). Mince the garlic and thinly slice the basil. Keep the cheeses close by so you can add them quickly once the sauce is hot.

Use a 12-inch skillet with a lid (or have a sheet pan/large plate ready to cover briefly). This helps the mozzarella melt fast without overcooking the gnocchi.

Step 2: Pan-sear the gnocchi until golden

Heat 1 tbsp butter and 1 tbsp olive oil in the skillet over medium-high heat until the butter is melted and foamy.

Add the gnocchi and spread it into as even a layer as you can. Cook for 6–7 minutes, stirring or tossing every 1–2 minutes, until the gnocchi is golden-brown in spots and lightly crisp on the outside. If the pan looks dry at any point, add an extra 1 tsp olive oil.

Step 3: Bloom the garlic for big flavor

Push the gnocchi to the edges to create a small space in the center of the pan. Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.

Keep the heat at medium-high, but don’t let the garlic brown (it can turn bitter quickly).

Step 4: Add marinara (or crushed tomatoes) and simmer

Pour in 1 1/2 cups (360 ml) marinara and stir to coat the gnocchi. Bring to a gentle simmer and cook for 2 minutes, stirring once or twice, so the sauce warms through and starts to cling to the gnocchi.

If using crushed tomatoes: add the crushed tomatoes plus 1/2 tsp sugar (optional), 1/2 tsp Italian seasoning (optional), and 1/4 tsp salt. Simmer for 3 minutes to mellow the raw tomato edge.

Step 5: Make it creamy

Reduce heat to medium-low. Stir in 1/3 cup (80 ml) heavy cream until the sauce turns a lighter orange-pink and looks silky.

Using cream cheese instead: add 2 tbsp cream cheese in small pieces and stir until fully melted and smooth. If it seems thick, loosen with 1–2 tbsp water.

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, then taste and adjust (different marinara brands vary a lot).

Step 6: Melt in the mozzarella and Parmesan

Sprinkle 4 oz (about 1 cup) mozzarella evenly over the top, followed by 1/4 cup Parmesan. Cover and cook for 1–2 minutes, just until the mozzarella is melted and stretchy.

Uncover and gently stir once or twice to create cheesy pockets without completely breaking down the gnocchi.

Step 7: Finish with basil and serve

Turn off the heat. Fold in the sliced basil (reserve a pinch for the top). Basil tastes freshest when it’s added at the end.

Serve hot straight from the skillet. Finish each bowl with extra basil, a pinch of red pepper flakes (about 1/4 tsp per serving, or to taste), and extra Parmesan if you like.

Pro Tips

• Don’t overcrowd the pan: if your skillet is smaller than 12 inches, brown the gnocchi in two batches for the best crisp edges.
• Watch the heat on the garlic: 30 seconds is usually plenty; add the sauce before it browns.
• Control sauce thickness: if it gets too thick, stir in 1–3 tbsp water. If too thin, simmer uncovered for 1–2 minutes before adding cheese.
• Use low heat for the cheese: high heat can make mozzarella tighten up and turn rubbery.
• Balance acidity: if your tomatoes taste sharp, add 1/4 tsp sugar or a small pinch more Parmesan.

Variations

• Protein boost: stir in 2 cups shredded rotisserie chicken or 8 oz cooked Italian sausage slices after the sauce warms (Step 4).
• Veggie add-in: add 2 cups baby spinach in Step 5 and cook just until wilted (about 1 minute).
• Extra spicy: add 1/2 tsp Calabrian chili paste (or increase red pepper flakes to 3/4 tsp) when you add the sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water or cream (1–2 tbsp), stirring gently until hot, about 4–6 minutes. Microwave reheating works too, but the skillet keeps the texture better.

Make-ahead tip: you can mince the garlic, grate the cheeses, and slice the basil up to 24 hours ahead (store basil wrapped in a barely damp paper towel in a container).

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 18 g protein, 60 g carbohydrates, 22 g fat, 4 g fiber, 980 mg sodium.