Gnocchi with Tomato Sauce
Transform simple store-bought gnocchi into an irresistible, restaurant-worthy dish with this quick and easy recipe for Gnocchi with Tomato Sauce. Each bite bursts with rich tomato flavor, gooey mozzarella, and the nutty tang of parmesan.
Perfect for busy weeknights, this one-pan wonder requires minimal effort and delivers maximum flavor. With tender gnocchi cooked directly in a savory tomato sauce, it’s a comforting Italian classic that everyone will love.
Key Ingredients for Gnocchi with Tomato Sauce
- Potato Gnocchi – The soft, pillowy star of the dish, absorbing the rich flavors of the sauce while releasing starch to thicken it perfectly.
- Diced Tomatoes – Provide a juicy, tangy base for the sauce, balancing the dish’s richness.
- Garlic – Adds depth and a robust aromatic foundation to the sauce.
- Mozzarella – Melts into gooey perfection, enhancing the dish’s creamy texture.
- Parmesan Cheese – Lends a sharp, nutty finish to the sauce.
- Fresh Basil – Adds a fresh, herbal brightness to elevate the flavors.
- Olive Oil and Butter – Create a rich, flavorful base for sautéing.
- Tomato Paste – Concentrates the tomato flavor for a deeper, richer sauce.
How to Make This One-Pan Wonder
- Start with Aromatics: Sauté minced garlic in olive oil and butter until fragrant, setting the flavorful base for the sauce.
- Build the Sauce: Stir in diced tomatoes, tomato paste, and a splash of chicken broth or wine, along with Italian seasoning for a savory depth.
- Cook the Gnocchi: Add uncooked gnocchi directly to the skillet. Stir frequently as it cooks, releasing starch that thickens the sauce beautifully.
- Finish with Cheese and Herbs: Stir in mozzarella, parmesan, and fresh basil until the cheese melts into creamy bliss. Adjust seasoning with salt and pepper before serving.
Recipe Tips for Success
For the best results, ensure your gnocchi cooks thoroughly in the sauce. Stir frequently to prevent sticking and allow the starch to integrate seamlessly. If the sauce thickens too much before the gnocchi is tender, add a splash of chicken broth or wine to maintain the right consistency. Fresh basil should be added at the end to preserve its vibrant flavor.
Feel free to customize with extras like cooked sausage, spinach, or a sprinkle of red pepper flakes for added heat.
Storing and Reheating Leftovers
Refrigerate leftovers in an airtight container for up to three days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or water to revive the sauce’s creamy texture. Avoid reheating in the microwave to prevent the gnocchi from becoming overly soft.
Enjoy the comforting flavors of Gnocchi with Tomato Sauce—a simple yet decadent dish perfect for any occasion.
Gnocchi with Tomato Sauce Recipe
Ingredients
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 cloves garlic minced
- 1/2 cup shredded mozzarella
- 2 tablespoons tomato paste
- Small handful of fresh basil torn or sliced
- 1 14-ounce can diced tomatoes with juices
- 1/4 cup chicken broth or white wine
Instructions
- Warm the olive oil and butter in a deep skillet over medium heat. Add the minced garlic, sautéing briefly for about 30 seconds until aromatic.
- Incorporate the diced tomatoes, tomato paste, chicken broth (or white wine), and Italian seasoning into the skillet. Stir to combine.
- Add the uncooked gnocchi directly to the pan. Cook for 5-7 minutes, stirring frequently to prevent sticking, until the gnocchi is tender and the sauce thickens from the released starch.
- Taste the gnocchi to ensure doneness. Stir in the mozzarella, parmesan, and fresh basil, mixing until the cheeses melt smoothly into the sauce. Adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
- Pre-cooking the gnocchi isn’t necessary as it cooks directly in the sauce.
- If the sauce becomes too thick before the gnocchi is fully cooked, stir in an extra splash of chicken broth or wine to loosen it.