You will love this Italian gnocchi with sauce; rich tomato and herb al Pomodoro sauce coating pillowy potato pasta goodness, topped with melted and crispy cheese, and extra fresh herbs. A family-friendly dinner that you can make in just 30 minutes!
This easy dinner idea tastes so fresh and rich, yet it’s so simple and easy to make. It ticks all of the boxes: quick, easy, simple, filling, healthy, and cheesy! And it’s kid-approved too!
Quick and Easy Gnocchi Sauce
Treat gnocchi like pasta, it’s so versatile, and many sauces go so well here. I chose al pomodoro sauce as it’s such a classic that I love with pasta. Al pomodoro sauce is light and fresh, and it’s not meant to be heavy. However, I topped it with cheese because who doesn’t love cheese, RIGHT?
If you like spicy food, you can totally make this with arrabbiata sauce. It’s similar to this sauce here, but has a good kick too.
SO GOOD!
Why You Will Love This Recipe
- Ready in just 30 minutes from start to finish!
- Requires pantry ingredients that you probably already have in your kitchen.
- You can make this ahead of time, and it reheats so well! The perfect dinner recipe for busy weeknights.
Gnocchi Sauce Ingredients
Here’s what you’ll need to make this easy dinner:
- Potato gnocchi – dried, fresh, frozen, or homemade.
- A can of tomatoes – diced or whole tomatoes. You can also use fresh tomatoes if you have an abundance of tomatoes.
- Onion, garlic, and olive oil.
- Dried oregano and basil, salt, and pepper.
- Optional cheese – parmesan or Pecorino, and mozzarella.
How to Make Tomato Gnocchi Sauce with Cheese
- In a medium oven-proof skillet, heat olive oil over medium heat. Add the diced onion, and saute until it’s translucent. Add minced garlic, and cook for 1 minute or until it’s fragrant.
- Add diced tomatoes with the juices, oregano, basil, salt, and pepper. Cook on medium heat, and crush the tomatoes with a wooden spoon as you cook them. Simmer for 10-15 for the juices to reduce.
- Meanwhile, cook the gnocchi. Bring a pot or saucepan with water to a boil, salt the water, and drop the gnocchi. Cook for a few minutes until the gnocchi float to the surface. When they float, it means that the gnocchi is done (always check the package for the exact directions as it can depend on what type of gnocchi you’re using).
- Using a slotted spoon or a spider, remove the gnocchi from the cooking water to drain.
- Add the cooked gnocchi to the cooked sauce and mix so that they’re well coated.
- Top the gnocchi with shredded mozzarella cheese or mini mozzarella balls, and sprinkle with grated parmesan or Pecorino Romano cheese.
- Broil for 5-8 minutes or until the mozzarella bubbles and crisps up a little. The gnocchi at the top will also become crispy. Garnish with fresh basil leaves and serve immediately.
Top Tips
- Taste the tomatoes that you’re using, if they’re quite acidic then add 1 teaspoon of granulated sugar.
- Feel free to add a splash of heavy cream (about fourth a cup) to make the sauce creamy just like I did in my creamy pesto gnocchi recipe and chicken gnocchi soup.
- Tomato sauce or pureed fresh tomatoes can also be used, but will need to be reduced a little bit more.
- Keep it easy on the salt, as the parmesan cheese is quite salty and you don’t want to end up with a very salty dish.
- If you’re following a gluten-free diet, then make sure that the gnocchi is certified GF.
- Strict vegetarians should look for parmesan cheese made without animal rennet.
- Cook the gnocchi according to the package instructions (I also included some instructions in the recipe card).
- Keep this dish meat-free as is, or serve it with grilled chicken tenders or sheet pan chicken thighs.
Storing Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, uncover, and microwave for 2 minutes stirring halfway through.
I don’t recommend freezing this dish.
Recipe Variations
- Add a splash of cream to make the sauce creamy.
- Spinach can be added to the sauce at the end, I recommend using baby spinach leaves and just stir them in until they wilt.
- Chicken pieces can be sauteed in a separate pan and mixed in the sauce.
If you love gnocchi as much as I do and you have an Instant Pot, then make sure to check out my Instant Pot Chicken Gnocchi Soup Olive Garden Copycat. It’s AMAZING!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Gnocchi With Pomodoro Sauce
Equipment
- Oven proof skillet
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 15-ounce can diced or whole tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 16-ounce 500g potato gnocchi
- 2 tablespoons parmesan cheese or pecorino romano grated
- 8 oz (210g) mozzarella cheese shredded
Instructions
- In a medium oven-proof skillet, heat olive oil over medium heat. Add the diced onion, and saute until it's translucent. Add minced garlic, and cook for 1 minute or until it's fragrant.
- Add diced tomatoes with the juices, oregano, basil, salt, and pepper. Cook on medium heat, and crush the tomatoes with a wooden spoon as you cook them. Simmer for 10-15 for the juices to reduce.
- Meanwhile, cook the gnocchi. Bring a pot or saucepan with water to a boil, salt the water, and drop the gnocchi. Cook for a few minutes until the gnocchi float to the surface. When they float, it means that the gnocchi is done.
- Using a slotted spoon or a spider, remove the gnocchi from the cooking water to drain.
- Add the cooked gnocchi to the cooked sauce and mix so that they're well coated.
- Top the gnocchi with shredded mozzarella cheese, and sprinkle with grated parmesan.
- Broil for 5-8 minutes or until the mozzarella bubbles and crisps up a little. The gnocchi at the top will also become crispy. Garnish with fresh basil leaves and serve immediately.
Notes:
- Taste the tomatoes that you’re using, if they’re quite acidic then add 1 teaspoon of granulated sugar.
- Tomato sauce or pureed fresh tomatoes can also be used but will need to be reduced a little bit more.
- I used dried potato gnocchi, but feel free to use homemade or fresh gnocchi. You can also use other types of gnocchi such as cauliflower for a low-carb option.
- If you’re following a gluten-free diet, then make sure that the gnocchi is certified GF.
- Cook the gnocchi according to the package instructions (I also included some instructions in the recipe card).
- Feel free to add a splash of heavy cream (about fourth a cup) to make the sauce creamy.
- Keep it easy on the salt, as the parmesan cheese is quite salty and you don’t want to end up with a very salty dish.
- Strict vegetarians should look for parmesan cheese made without animal rennet.
- Keep this dish meat-free as is, or serve it with grilled chicken tenders or sheet pan chicken thighs.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, uncover, and microwave for 2 minutes stirring halfway through.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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