Gnocchi in Tomato Sauce
Soft, pillowy potato gnocchi tossed in a vibrant, herb-infused tomato sauce that brings the comfort of an Italian trattoria to your home kitchen.
Ingredients
- •1.5 lbs (700g) store-bought potato gnocchi
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 small yellow onion, finely diced
- •1 can (28 oz / 800g) crushed tomatoes
- •1/2 teaspoon dried oregano
- •1/4 teaspoon red pepper flakes (optional)
- •1/4 cup fresh basil leaves, torn
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/4 cup freshly grated Parmesan cheese (optional for serving)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- 3
Pour in the crushed tomatoes, oregano, salt, and pepper, then stir well to combine.
- 4
Reduce heat to low and let the sauce simmer gently for 15 to 20 minutes to allow the flavors to meld.
- 5
While the sauce simmers, bring a large pot of salted water to a boil.
- 6
Add the gnocchi to the boiling water and cook until they float to the surface, which should take about 2 to 3 minutes.
- 7
Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the tomato sauce.
- 8
Gently toss the gnocchi in the sauce for 1 minute to coat evenly, then stir in the fresh basil.
- 9
Serve immediately, topped with grated Parmesan cheese if desired.
💡 Chef tips
- For a richer sauce, add a tablespoon of tomato paste when sautéing the garlic to deepen the flavor.
- If you want to make this dish ahead, prepare the sauce in advance and store it in the fridge, then boil the gnocchi fresh just before serving.
- To ensure the gnocchi stay light, do not overcook them; pull them out as soon as they float to the top of the water.
✅ How it should turn out
The finished dish features tender, cloud-like gnocchi coated in a thick, aromatic tomato sauce with a bright, savory flavor and a hint of fresh basil.