Pasta and noodles · Italian · 20 min
Gnocchi with Creamy Parmesan Tomato Sauce & Vegetables
- 20 min
- 2–6 servings
- 672 kcal / serving
Creamy tomato-parmesan sauce coats tender gnocchi and sautéed vegetables for a comforting weeknight meal. The sauce thickens quickly and the gnocchi pick up all the flavors for a balanced, easy dinner.
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Ingredients
- 2 mediumcarrots
- 8 fl ozchicken or vegetable broth
- 1 clovegarlic
- 2 fl ozheavy whipping cream
- 1 ½ ozParmesan cheese
- 1 (16 oz) pkgpotato gnocchi
- ½ (8 oz) cantomato sauce
- 1 mediumzucchini squash
From the pantry: all-purpose flour, black pepper, butter, unsalted, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · measuring spoons · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- 1 clovegarlic
- 1 mediumzucchini squash
Dairy, eggs & chilled
- 2 fl ozheavy whipping cream
- 1 ½ ozParmesan cheese
- 1 (16 oz) pkgpotato gnocchi
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ½ (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| heavy whipping cream | 2 fl oz | 4 fl oz | 6 fl oz |
| Parmesan cheese | 1 ½ oz | 3 oz | 4 ½ oz |
| potato gnocchi | 1 (16 oz) pkg | 2 (16 oz) pkg | 3 (16 oz) pkg |
| tomato sauce | ½ (8 oz) can | 1 (8 oz) can | 1 ½ (8 oz) cans |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pot with water and bring it to a boil.
- Wash and dry the vegetables, then cut the carrots into small dice and the zucchini into small dice.
- Add the carrots to the boiling water and cook until fork-tender, about 3–5 minutes.
- Peel and mince the garlic.
- Add the zucchini and gnocchi to the pot with the carrots and boil for about 2 minutes more, then drain and set aside.
- Return the pot to the stove over medium heat and add the butter, swirling until melted.
- Stir in the garlic and flour, whisking until smooth, then gradually whisk in the broth and bring to a boil; reduce heat and simmer, whisking occasionally, until the sauce thickens, 2–3 minutes.
- Stir in the tomato sauce, cream, salt, and pepper until combined.
- Return the gnocchi and vegetables to the pot and cook, stirring often, until heated through, 1–2 minutes.
- Grate the Parmesan finely over the dish.
- Divide among bowls and top with the Parmesan before serving.
Two tips
- Prep the vegetables and grate Parmesan ahead of time to speed up dinner prep.
- If saving leftovers, store the sauce and gnocchi separately and reheat gently with a splash of broth or water to loosen the sauce.
Nutrition per serving
- Calories
- 672 kcal
- Protein
- 20 g
- Carbs
- 60 g
- Fat
- 41 g
- Fiber
- 6 g
- Sodium
- 786 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.