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Creamy Spicy Gnocchi Recipe
Ash Tyrrell

Creamy Spicy Gnocchi Recipe

I have to tell you—I fell in love with this creamy spicy gnocchi the first time I made it. The soft, pillowy gnocchi paired with a rich, spicy sauce feels like a hug in a bowl. I experimented a little with the heat and the creaminess, and honestly, it turned out even better than I imagined.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound potato gnocchi – I always use fresh gnocchi for a softer texture but store-bought works too.
  • 2 tablespoons olive oil – Gives a subtle flavor and helps sear the gnocchi evenly.
  • 3 cloves garlic minced – Fresh garlic makes a huge difference in flavor.
  • 1 small onion finely chopped – Adds sweetness and depth to the sauce.
  • 1 teaspoon red pepper flakes – Adjust based on your preferred spice level.
  • 1/2 cup heavy cream – For the rich velvety texture; don’t substitute with milk unless necessary.
  • 1/2 cup grated Parmesan cheese – Freshly grated cheese melts better and enhances flavor.
  • 1/2 cup crushed tomatoes – Adds acidity to balance the creaminess.
  • 1 teaspoon Italian seasoning – Or a mix of dried basil oregano, and thyme.
  • Salt and pepper to taste – Enhances all the flavors beautifully.
  • Fresh parsley chopped (optional) – For a fresh, vibrant garnish.

Method
 

  1. I start by chopping the onion and mincing the garlic. Fresh ingredients give this dish a much more vibrant flavor. Measuring out spices and cream beforehand also makes cooking smoother.
  2. I heat olive oil in a skillet and cook the gnocchi until golden brown. This step gives the gnocchi a slight crisp on the outside while keeping it soft inside. It also adds a lovely texture to the dish.
  3. In the same skillet, I sauté onions and garlic, then add red pepper flakes, crushed tomatoes, and cream. Simmering gently allows the flavors to meld into a creamy, spicy sauce that coats the gnocchi perfectly.
  4. I toss the cooked gnocchi into the sauce and sprinkle Parmesan cheese on top. Stir gently so every piece gets coated in the creamy, spicy goodness.
  5. Finally, I add fresh parsley for color and a fresh taste. The dish is ready to serve immediately, warm and comforting.

Notes

  • I always sauté gnocchi first for extra texture; it makes a big difference.
  • I add cream gradually to avoid a runny sauce and maintain richness.
  • Freshly grated Parmesan melts beautifully, unlike pre-shredded options.
  • I taste as I go—adjusting salt, pepper, and spice ensures it’s perfect.
  • I never skip the parsley; it adds freshness and brightens the dish visually.