Velveeta Tomato Gnocchi

Soft gnocchi tossed in a creamy, cheesy tomato sauce…comfort food jackpot. Bonus, it’s done in no time, and exactly what you want on a busy weeknight, a cold night, a hangover day/night, a ‘I want all the carbs’ night, you get the picture. 

Quick Tips

• Shelf stable gnocchi cooks in minutes, but you can swap in fresh or frozen, just adjust the timing.

• Stir the sauce off the heat once the Velveeta melts so it doesn’t get grainy.

• Save a splash of the gnocchi water, it helps the sauce cling.

• Add red pepper flakes if you want a little heat with the creamy sauce.

• Leftovers reheat best on the stove with a splash of milk to loosen it back up.

Yield: 4

Author: Sippin Foodie

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Velveeta Tomato Gnocchi

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 17.5 oz shelf-stable gnocchi, vacuum-sealed (ready in 2 min)
• 1 tbsp butter
• 1/2 sweet onion, chopped
• 1 1/2 tbsp tomato paste
• 1 cup half and half
• 8 oz velveeta cheese, cubed
• 1/2 tsp garlic salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp paprika
• 1/2 cup shredded parmesan cheese, divided
• Parsley, chopped, for garnish

Instructions

1. Heat butter in a large skillet over high heat. Add onion and sauté for about 4 minutes, until softened and lightly browned.
2. Lower heat to medium. Stir in tomato paste, then slowly whisk in half and half until smooth.
3. Add velveeta, garlic salt, oregano, basil, and paprika. Stir until cheese melts into a creamy sauce. Turn off heat.
4. Cook gnocchi according to package directions (about 2 minutes). Reserve 1/4 cup cooking water, then drain.
5. Add gnocchi to sauce along with reserved cooking water and a little parmesan. Stir until coated and creamy.
6. Transfer to a serving dish and top with remaining parmesan and parsley.

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