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5 from 3 votes

Gnocchi With Pomodoro Sauce

You will love this Italian flavored gnocchi with sauce; rich 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!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 437kcal
Author Diana

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.
    sauteing onion in a white pan
  • 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.
    Cooking the gnocchi in a saucepan
  • 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.
    Cooked gnocchi with tomato sauce in a pan
  • Top the gnocchi with shredded mozzarella cheese, and sprinkle with grated parmesan.
    gnocchi in tomato sauce topped with mozzarella and 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.

Video

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.

    Nutrition

    Calories: 437kcal | Carbohydrates: 51g | Protein: 19g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 1398mg | Potassium: 282mg | Fiber: 5g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 12mg | Calcium: 396mg | Iron: 6mg