Potato Gnocchi with Tomato Cream Cheese Sauce

November 14, 2013

Author Notes: Potato Gnocchi. For sauce, tomato sauce, white wine, heavy cream and cream cheese..Hidemi

Serves: 4


  • 4 Small Russet Potatoes (about 3/4-1 lb)
  • 8 tablespoons All-purpose flour
  • 15 ounces Canned Tomato Sauce
  • 1 Small Onion, minced
  • 2 tablespoons Butter
  • 2 Cloves Garlic, minced
  • 3 tablespoons All-purpose flour
  • 1/4 cup White Wine
  • 2 teaspoons Sugar
  • 1 cup Heavy Cream
  • 2 ounces Cream Cheese
In This Recipe


  1. Peel and dice potatoes. Cook potatoes in boiling water until tender. Drain, transfer to a bowl and mash potatoes. Let cool.
  2. While potatoes are cooking, make tomato cream cheese sauce. In a heated skillet, melt butter and cook garlic over medium heat until fragrant. Stir in onion and cook until tender. Turn off the heat and add 3 tablespoons all-purpose flour. Stir to coat well.
  3. Add tomato sauce,white wine and sugar. Turn on the heat again and bring to a boil. When it boils, add cream cheese, reduce heat and simmer for 2-3 minutes stirring constantly. Then stir in heavy cream, salt and pepper to taste. Keep the sauce warm.
  4. When the mashed potatoes have cooled enough to handle, add 8 tablespoons all-purpose flour and mix until well blended. Take tablespoonful of mixture and shape into a ball.
  5. Boil 4 cups of water in a large saucepan and add pinch of salt. Drop potato gnocchi into the saucepan and cook until the potato gnocchi rise to the surface. Remove the potato gnocchi with a skimmer and drain in a colander.
  6. Put potato gnocchi into the skillet and coat potato gnocchi with sauce shaking the skillet. Turn off the heat, sprinkle minced parsley and put into each serving plate.

More Great Recipes:
Cream Cheese|Potato|Tomato|Vegetable|Appetizer

Reviews (3) Questions (0)

3 Reviews

Emily July 2, 2017
So I tried to make this. <br />The sauce came out fantastic, great job on that!<br />However, the gnocchi hardly held together. My first batch tasted like straight mashed potatoes. <br /><br />For most gnocchi dishes, the general ratio is 1 potato per 1 cup flour. Once I added enough flour to compensate, the whole dish was delicious.
Kara November 14, 2013
Looks so tasty!
Author Comment
Hidemi November 14, 2013
Thank you!