Cheesy Calabrian Gnocchi
30 minute | restaurant-quality sauce
The other night some family members were asking “What’s for dinner?…and let me say they were asking at 2pm. Yes, it happens in my house too. I’ve been wanting to try some recipes besides pizza with Calabrain peppers and I found some store bought gluten free gnocchi so I put them together and this is what happened.
Some nights you want comfort food that doesn’t feel heavy. This Cheesy Calabrian Gnocchi checks every box with pillowy potato gnocchi tossed in a silky tomato cream sauce that’s rich, garlicky, and just spicy enough to keep you coming back for another bite.
The secret is Calabrian chili paste. It adds a warm, smoky heat without overpowering the sauce, while garlic, shallots, tomato paste, basil, and Parmesan create layers of flavor that taste like they simmered all afternoon. It’s an easy vegetarian dinner on its own, but it’s also one of my favorite side dishes alongside grilled chicken and a crisp green salad.
Ingredients You'll Need
Shelf-Stable Staples
- Potato gnocchi (gluten-free if needed)
- Olive oil
- Tomato paste
- Tomato puree
- Coconut milk or heavy cream
- Calabrian chili paste
Fresh Ingredients
- Garlic
- Shallot
- Fresh basil
- Parmesan cheese
Seasonings
- Kosher salt
- Black pepper
What Is Calabrian Chili Paste?
Why Coconut Milk Works?
Calabrian chili paste comes from southern Italy and delivers a fruity, smoky heat instead of an overpowering burn. It’s one of my favorite pantry ingredients because a spoonful instantly makes simple sauces taste restaurant-worthy.
If you enjoy arrabbiata sauce, you’ll probably love this recipe.
I often use full-fat unsweetened coconut milk in creamy sauces because it creates an incredibly silky texture without making the dish feel overly rich. It doesn’t taste like coconut once it’s combined with the tomato, garlic, Parmesan, and fresh basil.
If you prefer, heavy cream works beautifully too.
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Tips for the Best Gnocchi
Cook the gnocchi just until it floats. Overcooking can make it soft instead of pillowy.
Finish the gnocchi directly in the sauce for the last minute or two. I like to use a soup ladle to add the gnocchi from the water directly into the sauce – a little hot gnocchi water actually makes the sauce even more silky. It absorbs all that creamy Calabrian flavor and helps everything come together into one glossy, cheesy skillet.
What to Serve with Cheesy Calabrian Gnocchi
Because the sauce is rich and creamy, I like pairing it with lighter sides.
Some favorites include:
- Grilled chicken breasts
- Lemon herb grilled chicken
- Garlic shrimp
- Simple arugula salad
- Caesar salad
- Roasted broccoli
- Garlic green beans
- Crusty gluten-free bread
Add Protein. Top with sliced grilled chicken, Italian chicken sausage, shrimp, or crispy chickpeas.
Add Vegetables. Stir in spinach, roasted zucchini, mushrooms, or baby kale during the last few minutes of cooking.
Make It Even Cheesier. Add fresh mozzarella or burrata right before serving.
Chef Thoughts
If you’re looking for a dinner that feels a little special without requiring hours in the kitchen, this Cheesy Calabrian Gnocchi is it. Creamy, cheesy, garlicky, and finished with just enough Calabrian heat, it’s one of those recipes that tastes like you ordered it from your favorite Italian restaurant…except you’re eating it at home in sweatpants, which might actually be better.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Cheesy Calabrian Gnocchi
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegetarian
Description
Creamy Cheesy Calabrian Gnocchi is an easy 30-minute vegetarian dinner with garlic, basil, Parmesan, tomato cream sauce, and Calabrian chili paste.
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 medium shallot, minced
- 1 teaspoon tomato paste
- 1/4 teaspoon each salt and black pepper
- 1 heaping teaspoon Calabrian chili paste - plus more for garnish
- 1 cup tomato puree
- 1 cup unsweetened full-fat coconut milk or heavy cream
- 1 package (about 17.6 oz) Potato gnocchi (gluten-free if needed)
- 1 small handful fresh basil, roughly chopped
- 1 cup freshly grated Parmesan cheese - more for garnish
Get Recipe Ingredients
Instructions
- Add water to a pot with a pinch of salt and cover it. Put the heat on high.
- Heat a skillet up over medium heat with the olive oil, garlic, shallot, tomato paste, salt and pepper. Saute for 2 minutes or until you can smell the garlic. Stir in the calabrian peppers and saute for 1 more minute.
- Pour in the tomato puree and coconut milk (or cream). Stir to combine and bring up to a slow simmer – turn the heat to low if its bubbling too much.
- When you water is boiling, add the gnocchi. Bring it back up to a boil – so keep the heat on high. Cook for the gnocchi for 2 minutes – no more.
- Use a soup ladle to add the gnocchi to the skillet with the sauce. Don’t worry about adding some of the hot gnocchi water to the sauce – this helps make it more silky and smooth.
- Add in the basil and grated Parmesan cheese. Stir to combine and coat the gnocchi. Garnish with more basil, cheese and Calabrain peppers.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
Hi, I'm Kat.
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Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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