Gnocchi Hearts in Creamy Pink Sauce

These Gnocchi Hearts in Creamy Pink Sauce are a charming and delicious homemade pasta dish perfect for special occasions or cozy nights in. Made from a simple potato-based dough, these heart-shaped gnocchi are tender and chewy, boiled to perfection and coated in a rich, velvety pink sauce. The sauce features fragrant garlic, tomato paste, and heavy cream, finished with plenty of Parmesan and a dash of pasta water for the ideal texture. The final touch of parsley and more cheese makes this dish both beautiful and irresistibly satisfying.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 4 plates

Calories: 662 kcal per serving

Ingredients

2 - potatoes
2 cup - all-purpose flour
2 - eggs
⅛ - Salt
3 tablespoon - butter
⅛ Dash - olive oil
3 cloves - garlic
2 tablespoon - tomato paste
1 cup - heavy cream
½ cup - Parmesan cheese
½ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - dried parsley
⅛ - Reserved pasta water

Instructions

Boil potatoes in salted water for about 15 minutes or until tender. Drain and mash until smooth. Season with salt and set aside.
On a floured surface, add 2 cups flour and 2 cups mashed potatoes. Make a well in the center, crack in 2 eggs, season with salt, and whisk the eggs.
Slowly incorporate flour and potatoes into the eggs until a dough forms. Knead until smooth and let rest for 10 minutes.
Roll out half the dough and cut into shapes using a small heart-shaped cookie cutter. Repeat with remaining dough.
Boil gnocchi in salted water for 5–6 minutes or until al dente. Drain and reserve pasta water.
In a pan, melt butter with olive oil. Add garlic and cook until fragrant. Stir in tomato paste and cook until darkened.
Whisk in heavy cream and bring to a simmer. Add Parmesan, cooked gnocchi, and a splash of pasta water.
Season with salt, pepper, garlic powder, onion powder, and parsley. Stir until sauce is creamy and gnocchi is fully coated.
Serve topped with extra Parmesan and parsley.