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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Servings:
Ingredients
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.