Gnocchi with Tomato Sauce Recipe

I make this gnocchi with tomato sauce on repeat because it feels like a cozy cheat: pillowy gnocchi tossed in a bright, slightly sweet tomato sauce that somehow tastes homemade even when I used store-bought gnocchi. It’s fast enough for a weeknight but comforting enough for a lazy Sunday—plus it requires very little cleanup, which is my love language.

My husband calls this his “comfort carb emergency” meal. True story: one evening he came home hangry from a work trip, I dug frozen gnocchi out of the back of the freezer, stirred up a quick sauce, and he ate it so fast he forgot to complain about anything for the next two days. Our kid now judges tomato sauces like a tiny, merciless food critic, and this one magically gets two thumbs up 90% of the time. It’s become the dish I turn to when I want to feel like I cooked something real without overextending.

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I once tried to make this sauce in a hurry and forgot to sauté the garlic long enough—ended up with raw, sharp bites that nobody wanted. I rescued it by letting the sauce simmer with a pinch of sugar and a knob of butter, which smoothed everything out. Also, if you lightly brown the gnocchi in a pan after boiling, it adds the most addictive little crisp edges (worth the extra step on weekends). One time I used whole fresh tomatoes because the store was out of cans—delicious, but more work. So now I keep a couple cans of crushed tomatoes around for emergencies.

Shopping Tips

– Grains/Pasta: Pick gnocchi you like—potato gnocchi are the classic; look for a package that’s not sticky or mushy. Fresh gnocchi is lovely but store-bought frozen is an awesome shortcut.
– Canned Goods: Use good-quality crushed tomatoes or San Marzano if you can find them; they make the sauce taste less tinny and more vibrant.
– Cheese: Parmigiano-Reggiano or Pecorino Romano both work—buy a wedge and grate it yourself for the best flavor.
– Fresh Herbs: Basil is the star here; choose bright green leaves without dark spots and add them at the end for freshness.
– Fats & Oils: Extra virgin olive oil for the sauce base; a tiny drizzle at the end feels fancy and rounds the flavors.

Prep Ahead Ideas

– Boil the gnocchi one day ahead and toss with a little oil to keep it from sticking; reheat quickly in a skillet to get a few crisp edges.
– Make the tomato sauce a day or two ahead—sauces often taste better the next day once the flavors mingle.
– Store sauce in an airtight container in the fridge for up to 4 days, or freeze in portions for a month.
– Chop onions and mince garlic ahead of time and keep them in a sealed container so you can throw the sauce together in minutes.

✔Time-Saving Tricks

– Use frozen or store-bought gnocchi—no need for homemade dough unless you’re in the mood.
– Keep a couple cans of good crushed tomatoes in the pantry so you’re always ready.
– Brown the gnocchi in one skillet after boiling so you don’t dirty extra pans.
– If you’re short on time, skip the long simmer and cook the sauce just until it thickens slightly; finish with a bit of butter for richness.

✔Common Mistakes

– Overcooking gnocchi: I did this once and ended up with gummy lumps—boil just until they float and then scoop them out quickly.
– Watery sauce: too many tomatoes, not enough simmer time—simmer to reduce or stir in a spoonful of tomato paste to thicken.
– Burnt garlic: start garlic low and don’t multitask with it—burnt garlic tastes bitter and ruins the sauce; if you burn it, start over or add a raw chopped shallot and simmer longer to soften that edge.
– Undersalting: tomatoes need salt to sing—taste as you go and don’t be timid.

What to Serve It With

– Simple arugula salad dressed with lemon and olive oil for a peppery contrast.
– Garlic bread or a crusty baguette to mop up sauce (no shame).
– Roasted broccolini or green beans tossed with chili flakes.
– A light Caesar or mixed greens if you want something classic and reliable.

✔Tips & Mistakes

– Cook gnocchi in plenty of salted water—think like pasta, not like boiling an egg.
– Don’t overcrowd the pan when browning gnocchi; do it in batches if needed.
– Finish the sauce with a knob of butter for silkiness if it tastes thin.
– Add fresh basil at the end, not during the long simmer.
– If the sauce tastes flat, a pinch of sugar brightens it up without making it sweet.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce and keep the gnocchi from drying out—microwaving cold gnocchi makes it gummy but still edible (no judgment if you eat cold gnocchi as a snack; it happens here). For longer storage, freeze sauce separately for up to 3 months and add freshly boiled gnocchi when serving.

✔Variations and Substitutions

Swap in ricotta gnocchi for a tender, lighter bite or use cauliflower gnocchi for a lower-carb option (they crisp up nicely). Add sausage or browned mushrooms for extra heft, or stir a spoonful of cream or mascarpone into the finished sauce for a richer finish. If you only have whole tomatoes, peel and simmer them down—you’ll need a little extra time, but it’s worth it.

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Gnocchi with Tomato Sauce Recipe

Tender gnocchi tossed in a bright, garlicky tomato sauce with fresh basil and Parmesan. Simple, cozy, and weeknight-friendly.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1 lb potato gnocchi
• ▢ 2 tbsp olive oil
• ▢ 0.75 cup yellow onion, finely chopped
• ▢ 2 tsp minced garlic
• ▢ 1.5 tbsp tomato paste
• ▢ 28 oz canned crushed tomatoes
• ▢ 0.5 tsp granulated sugar
• ▢ 1 tsp dried oregano
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.5 cup reserved pasta water save before draining
• ▢ 1 tbsp unsalted butter
• ▢ 0.25 cup fresh basil, chopped plus extra for garnish
• ▢ 0.5 cup grated Parmesan cheese for serving

Instructions

Preparation Steps

• Warm olive oil in a large skillet over medium heat.
• Sauté onion with a pinch of salt until translucent, about 4–5 minutes.
• Stir in garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant.
• Add tomato paste and cook, stirring, until darkened slightly, about 1 minute.
• Pour in crushed tomatoes, sugar, remaining salt, and black pepper. Simmer 10–12 minutes.
• Bring a large pot of salted water to a boil while the sauce simmers.
• Boil gnocchi until they float, 2–3 minutes; reserve some cooking water and drain.
• Toss gnocchi into the sauce with a splash of pasta water to coat and loosen.
• Stir in butter and basil; taste and adjust seasoning.
• Serve hot, showered with Parmesan and extra basil if you like.

Notes

Make it creamy by stirring in 2–3 tbsp heavy cream with the butter. Add sautéed Italian sausage for a heartier version. Leftovers keep up to 3 days in the fridge; rewarm with a splash of water.

This recipe is an original creation inspired by classic Gnocchi with Tomato Sauce Recipe flavors. All ingredient ratios and instructions are independently developed.