This creamy tomato gnocchi recipe with a pea purée is a winning combination of complementary flavors. The cheeses and variety of fresh herbs pair together for a truly delectable dish. The dish works well as a filling, vegetarian main dish.
I love indulging in cheesy dishes from time to time—like in this how to bake brie cheese recipe tutorial—but with this main dish, the asiago adds a depth of flavor that perfectly satisfies that cheese craving.
The pea purée adds a unique flavor and sweetness that balances the richness. It is sure to become a crowd pleaser—especially among vegetarian guests!
I sometimes serve it with a white asparagus recipe or tomato burrata salad but it's great on its own, too. You can check out more tasty vegetarian recipes here.
Jump to:
The Best Things About This Dish
- ready in only 45 minutes
- creamy, cheesy and packed with flavor
- can work with store-bought or homemade gnocchi
- vegetarian-friendly but meat-lovers still love it
- the sauces can be made in-advance
Ingredients
- heavy cream - You can use light cream if preferred.
- green peas - I use frozen peas--sweet variety works best.
- potato gnocchi - I use pre-made gnocchi from the grocery store. You can find it dry or fresh. I find that dry gnocchi is cheaper, usually less than half the price.
- asiago cheese - You can find asiago in blocks or wedges in the deli area.
- cornstarch - To thicken the sauce.
- oil-packed sun-dried tomatoes - These will need to be drained well. If you can find the pre-sliced ones, get those. They are chewy and full of flavor! I also use them in my tuna and sun-dried tomato casserole.
- chives - Not pictured.
*Check recipe card for ingredient amounts.
How to Make Creamy Tomato Gnocchi
Step 1. Cook onions and peas. Melt the butter in a saucepan over medium-low heat. Add the onions, cover and sweat until softened. Add the peas and cream, bring to a boil and gently simmer for 5 minutes.
Step 2. Purée and reserve. Once cooled, purée the pea mixture. Season with salt and pepper. Return to saucepan on the lowest heat to keep warm, stirring occasionally.
Chef's Note: I like to use an immersion blender for the purée.
Step 3. Make cheese sauce. Mix the asiago cheese with ½ cup milk in a small saucepan over medium-low heat. Add the cornstarch slurry to the cheese/milk mixture, stirring constantly until thickened.
Step 4. Add fresh herbs. Stir fresh herbs and sun-dried tomatoes into the cheese sauce. Season with salt and pepper.
Step 5. Cook gnocchi. Bring a large pot of salted water to boil. Cook the gnocchi in several batches.
Step 6. Serve. Transfer the gnocchi to a serving dish, pour the cheese sauce over and toss gently to mix. Serve with the pea purée on the side or drizzled on top.
Joss' Top Tip
Don’t overcook the gnocchi – They get mushy quickly! You will know it's ready when the gnocchi float to the top.
Side Suggestions
Although this creamy tomato gnocchi is filling all on its own, you may still want some side options.
- Consider a simple side dish when serving creamy gnocchi as a main course.
- A simple green salad (like this hemp seed cucumber salad) or vegetable (grilled broccoli) is a good addition.
- Add garlic bread (or garlic pumpkin naan bread) or even bread sticks with the meal to soak up the extra sauce and not waste any of the delicious flavor.
- As for a drink suggestion, try a glass of Sauvignon Blanc or Chianti.
Creamy Tomato Gnocchi FAQs
Yes! Leftover pea purée can be frozen for up to 3 months or refrigerated for up to 3 days.
Store leftovers in the fridge, covered, for up to 2 to 3 days.
You can, but the cheese sauce and gnocchi might have an altered texture when thawed. Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw the gnocchi and sauce completely in the refrigerator overnight. Reheat stovetop or in the microwave.
More Delicious Main Dishes to Try
If you tried this Creamy Tomato Gnocchi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Creamy Tomato Gnocchi
Ingredients
Pea Purée
- ½ cup butter
- ½ yellow or white onion - chopped
- ½ pound green peas - sweet variety works best--I use frozen peas
- ⅔ cup heavy cream
Gnocchi
- ¾ cup asiago cheese - grated
- ¾ cup milk - divided
- 1 tablespoon cornstarch
- ¼ cup fresh parsley - chopped
- 2 tablespoons fresh chives - snipped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil - chopped
- ¼ cup oil-packed sun-dried tomatoes - drained and chopped
- 17.5 ounces potato gnocchi
- salt and pepper - to taste
Instructions
Pea Purée
- Melt the butter in a small saucepan over medium-low heat. Add the onions, cover the lid and sweat until softened, about 5 minutes. Add peas and cream. Bring to a boil and simmer gently for 5 minutes.½ cup butter, ½ yellow or white onion, ½ pound green peas, ⅔ cup heavy cream
- Once cooled, pour into a blender and purée the pea mixture. Season with salt and pepper, to taste. Return to saucepan on the lowest heat to keep warm, stirring occasionally.
Gnocchi
- Mix the asiago cheese with ½ cup milk in a small saucepan over medium-low heat. Stir until melted.¾ cup asiago cheese
- In a separate small bowl, combine the cornstarch with ¼ cup milk. Add to the cheese/milk mixture, stirring constantly until thickened.1 tablespoon cornstarch
- Remove from heat. Stir in fresh herbs and sun-dried tomatoes. Season with salt and pepper, to taste.¼ cup fresh parsley, 2 tablespoons fresh chives, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh basil, ¼ cup oil-packed sun-dried tomatoes
- Bring a large pot of salted water to boil. Cook the gnocchi in several batches for approximately 2 minutes or until they rise to the surface.17.5 ounces potato gnocchi
- Using a slotted spoon, transfer the gnocchi to a serving dish. Pour the cheese sauce over the gnocchi and toss gently to mix.
- Serve with the pea purée on the side for guests. Desired amount can be drizzled on top.
Equipment
Notes
- I use pre-made potato gnocchi from the grocery store. You can find it dry or fresh, both work.
- Don’t overcook the gnocchi – It gets mushy quickly!
- Consider a simple side dish when serving creamy gnocchi as a main course, such as a green salad or roasted vegetables.
- Leftover pea purée can be frozen or refrigerated for later use.
- Store leftover gnocchi in the fridge, covered, for up to 2 to 3 days.
- You can freeze the leftover gnocchi dish, but the cheese sauce and gnocchi might have an altered texture when thawed. Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw the gnocchi and sauce completely in the refrigerator overnight. Reheat stovetop or in the microwave.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This has so much delicious flavor! Yummy!
James says
Where is the gnocchi bit of the recipe? There is just sauce and a later mention of gnocchi. Nothing about the potato either
Pea sauce sounds good.
Joss D says
Hi James. The 'potato gnocchi' is listed in the ingredients (store-bought/premade kind). It's also in the directions.