Gnocchi with Tomato Sauce Recipe
This Gnocchi with Tomato Sauce Recipe is a cozy, weeknight-pleasing dish that tastes like a hug from the inside. Soft potato gnocchi bathed in a bright, garlicky tomato sauce and finished with gooey torn mozzarella and a dusting of freshly grated Parmesan. It’s simple to pull together, yet the result feels carefully crafted—perfect for busy nights, date nights, or anytime you want a comforting bowl of pasta that’s quick to make and bursting with flavor.
Why this recipe works
There are a few small choices that make this Gnocchi with Tomato Sauce Recipe stand out. First, using crushed tomatoes creates a sauce with body and texture without extra effort. Second, gently sautéing onion and garlic in extra virgin olive oil builds a savory base and infuses the sauce with depth. A pinch of red pepper flake wakes up the tomatoes, while a touch of sugar balances acidity. Finishing with fresh herbs and creamy mozzarella gives the dish brightness and a luscious, melty finish.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium-sized onion, finely chopped
- 2 cloves garlic, minced
- Pinch of red pepper flake, or to taste
- 128 oz. can crushed tomato
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh Italian parsley, plus more for sprinkling
- 1 tablespoon chopped fresh basil, plus more for sprinkling
- 1 16 oz. package potato gnocchi
- 6 ounces fresh Mozzarella, torn
- Freshly grated Parmesan cheese
Equipment
- Large saucepan or deep skillet with lid
- Large pot for boiling gnocchi
- Wooden spoon or silicone spatula
- Colander
- Knife and cutting board
- Measuring spoons and cups
Prep notes
Have your onion finely chopped, garlic minced, and herbs chopped before you start. Measure out the oil, oregano, sugar, and the full 128-ounce can of crushed tomato so everything is within reach. Tear the mozzarella into bite-sized pieces, and grate the Parmesan if it’s not pre-grated. This organization helps the sauce come together without pause.
Step-by-step instructions
The following directions have been rewritten for clarity while keeping the original order and ingredient amounts. Read through once, then follow along as you cook.
- Heat the oil: Place a large saucepan or deep skillet over medium heat and add 2 tablespoons extra virgin olive oil. Let the oil warm for about 30 seconds to a minute—hot but not smoking.
- Sauté the aromatics: Add ½ medium-sized onion, finely chopped, to the hot oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes. Add 2 cloves garlic, minced, and a pinch of red pepper flake (or to taste). Cook, stirring constantly, for 30–45 seconds until fragrant so the garlic doesn’t brown.
- Add the crushed tomatoes and seasonings: Pour in the entire 128 oz. can crushed tomato. Stir in ½ teaspoon dried oregano and ½ teaspoon sugar. Season with kosher salt and freshly ground black pepper; start with about 1 teaspoon salt and a few grinds of pepper and adjust later to taste. Bring the sauce to a gentle simmer over medium-low heat.
- Simmer to develop flavor: Reduce the heat so the sauce maintains a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally to prevent sticking. This short simmer melds the flavors and slightly thickens the crushed tomatoes without overcooking them.
- Finish the sauce with fresh herbs: Once the sauce has simmered, stir in 1 tablespoon chopped fresh Italian parsley and 1 tablespoon chopped fresh basil. Taste and adjust the seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes taste too acidic.
- Cook the gnocchi: While the sauce is finishing, bring a large pot of salted water to a boil. Add the 1 16 oz. package potato gnocchi and cook according to package instructions, typically until the gnocchi float to the surface, about 2–3 minutes. Use a slotted spoon to transfer the cooked gnocchi directly into the simmering sauce, or drain them in a colander and then add to the sauce. Reserve a splash of the pasta cooking water in case you want to loosen the sauce later.
- Toss the gnocchi in the sauce: Gently stir the gnocchi into the tomato sauce so each piece is coated. If the sauce seems too thick, add a tablespoon or two of the reserved cooking water to reach your desired consistency.
- Add mozzarella and melt: Remove the pan from the heat and evenly scatter 6 ounces fresh Mozzarella, torn, over the top. Cover the pan with a lid for 2–3 minutes to allow the mozzarella to soften and melt slightly. Alternatively, place the skillet briefly under a broiler until the mozzarella becomes gooey and lightly golden—watch closely to avoid burning.
- Serve and garnish: Divide the gnocchi and sauce among bowls or plates. Sprinkle with freshly grated Parmesan cheese and additional chopped fresh Italian parsley and basil for color and brightness. Grind a little more black pepper over the top if you like.
- Enjoy right away: This dish is best served immediately while the gnocchi is tender and the mozzarella is warm and melty.
Troubleshooting and tips
- If the sauce tastes too acidic: Add a touch more sugar, ¼ teaspoon at a time, and taste as you go. The recipe’s ½ teaspoon sugar usually balances the tomatoes nicely.
- Gnocchi sticking together: Stir them gently after they’re added to the boiling water and remove as soon as they float. Tossing them directly into the sauce right away prevents clumping.
- Want a silkier sauce: For a smoother texture, use an immersion blender to lightly puree a portion of the sauce before adding the fresh herbs.
- Make it heartier: Stir in cooked, shredded chicken or white beans for added protein while keeping the flavor profile intact.
- Oven finish: If you prefer a gratin-style presentation, transfer the sauced gnocchi to a baking dish, top with mozzarella and Parmesan, and bake at 425°F (220°C) for 8–10 minutes until bubbly and golden.
Make-ahead and storage
Leftovers store well. Cool the gnocchi to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce, or microwave in short bursts until warmed through. For longer storage, freeze the cooked gnocchi and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
- Herbed butter finish: Stir a tablespoon of unsalted butter into the hot sauce just before adding the mozzarella for extra richness.
- Spicy: Increase the pinch of red pepper flake or add a teaspoon of harissa paste to the sauce for more heat.
- Vegetable boost: Sauté chopped bell pepper or mushrooms with the onion to add more texture and color.
- Cheese-forward: Swap part of the mozzarella for diced provolone or fontina for a different melting profile.
Serving suggestions
This Gnocchi with Tomato Sauce Recipe is delicious with a simple green salad dressed with lemon and olive oil, crusty bread for sopping up sauce, or roasted vegetables on the side. A light, crisp white wine or a medium-bodied red pairs nicely—think a Pinot Grigio or a Sangiovese.
Nutrition notes
Potato gnocchi tends to be lighter than traditional pasta by volume, and the sauce relies on tomatoes, olive oil, and herbs. The mozzarella and Parmesan add protein and calcium while keeping the dish rich. To reduce calories, use a lower amount of cheese or choose a part-skim mozzarella. For added fiber and nutrients, serve with a generous side salad or vegetable.
Final thoughts
There’s something deeply satisfying about a bowl of soft gnocchi nestled in a simple, fragrant tomato sauce. This Gnocchi with Tomato Sauce Recipe keeps things straightforward and ingredient-driven so the flavors shine. It’s a reliable weeknight recipe that also feels special enough for company. Follow the steps, taste as you go, and don’t be shy with the fresh herbs at the end—they make all the difference.
Ready to make it tonight? Gather your chopped onion, minced garlic, crushed tomatoes, herbs, and gnocchi, and you’ll have dinner on the table in about 30 minutes. Enjoy every melty bite.
Gnocchi with Tomato Sauce Recipe
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in a 10-inch sauté pan over medium heat until shimmering.
- Add the finely chopped 1/2 medium onion and sauté for about 1 minute, stirring occasionally.
- Add the minced 2 garlic cloves and a pinch of red pepper flakes and continue to sauté until the onion is soft and translucent, about 4 more minutes.
- Stir in the 28 oz crushed tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar, a few pinches of kosher salt and several turns of freshly ground black pepper; bring to a boil.
- Reduce heat to low, partially cover, and simmer the sauce for 30 minutes, stirring occasionally.
- Stir in 1 tablespoon chopped parsley and 1 tablespoon chopped basil, then taste and adjust seasoning with salt and pepper as needed.
- Meanwhile, bring a large pot of salted water to a boil and cook the 16 oz gnocchi according to package instructions until they float; drain well.
- Transfer the cooked gnocchi to the pan with the tomato sauce and stir to coat evenly.
- Top the sauced gnocchi with the torn 6 ounces fresh mozzarella and a generous sprinkling of freshly grated Parmesan.
- Place the pan under a high broiler and cook 5 to 7 minutes, until the cheese melts and is golden and slightly crisp in spots.
- Remove the pan from the oven, fold the melted cheese into the gnocchi, sprinkle with additional parsley and basil, and serve immediately.
Notes
- Use an ovenproof skillet so you can broil directly in the pan.
- Adjust red pepper flakes to control heat.
- Tear mozzarella into small pieces for even melting.
- Simmer the sauce partially covered to prevent splattering.
