This quick and easy Gnocchi with Tomato Sauce recipe calls for 6 simple ingredients and is done in 30 minutes. The potato gnocchi is boiled, then briefly fried in a pan, and finally tossed in simple tomato sauce. A garnish of cheese and parsley is a perfect finishing touch!
Why You'll Love This Dish
Anytime someone asks me what is the easiest dish they can make but one the whole family will love, almost always I will say: pasta! It's so versatile, quick, and easy, you just can't go wrong. This Gnocchi with Tomato Sauce is the perfect example of weeknight pasta made with minimal ingredients, a simple cooking process, and delicious results!
So if you are looking for a super easy pasta meal, look no further. This vegetarian meal starts with gnocchi (homemade or store-bought) that's cooked, then fried in butter. Next, you can go with a spaghetti sauce but I highly encourage you to try my simple pasta sauce that comes together as fast as it takes to open a jar!
- gnocchi: I used ready-made potato gnocchi; you can use my homemade ricotta gnocchi recipe;
- garlic and onion: aromatics that create a flavorful base for the sauce;
- seasoning: dried oregano, Italian seasoning and crushed red pepper flakes;
- cheese: I used mozzarella and Parmesan cheese;
- crushed tomatoes: perfect for making a simple sauce for this dish.
How to make gnocchi with tomato sauce?
- Start by bring a pot of water to a boil. Add gnocchi and cook until they start to float to the surface. Remove from water.
- Melt butter in a skillet. Add gnocchi, in batches, and brown until golden.
- Add butter and oil to skillet and heat up until butter is melted.
- Add onion and saute for 3 to 4 minutes, stirring often. Add garlic and saute until fragrant.
- Add seasoning and stir in. Cook for 1 minute to activate the dry herbs.
- Add crushed tomatoes and stir everything together. Bring the sauce to a simmer and cook for 3 to 4 minutes.
- Add gnocchi to sauce and toss gently until coated.
- Season with salt and pepper.
- Serve garnished with mozzarella, Parmesan and chopped parlsey.
- Gnocchi cook really fast so don't walk away from the stove. As soon as they float to the surface, remove them onto a plate.
- Browning gnocchi may seem like an unnecessary step but trust me, it gives them a more sturdy texture and prevents them from falling apart in the sauce.
- Brown gnocchi in batches to avoid overcrowding the pan.
- Add heavy cream to the sauce for a creamy version.
What gnocchi is best for this dish?
Depending on how much time you have to make this dish, you can use read-made or fresh gnocchi. Follow my recipe for easy ricotta gnocchi if you have 30 minutes to make them, or go for store-bought potato gnocchi (found in the dry pasta aisle). Both kinds work perfectly with simple tomato sauce.
To save time on prep, make the tomato sauce ahead of time, up to 3 days in advance. Cook the gnocchi and toss with sauce in pan just before serving.
Absolutely! You can use chicken, ground beef or Italian sausage. Add it to the pan after sauteing onion, and cook until done.
I recommend storing leftovers in a container with lid, in the fridge, for up to 3 days. The sauce will thicken as it chills, so you may need to add a splash of stock or water during reheating.
Of course! Use what you prefer or have on hand. If the spaghetti sauce you are using already has herbs, skip the seasoning mentioned in the recipe.
More Italian dinner recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Gnocchi with Tomato Sauce
- 1 lb potato gnocchi
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ½ medium yellow onion chopped
- ¼ teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 24 oz crushed tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup shredded mozzarella
- ½ cup grated Parmesan cheese
- Fill a 3-quart pot with water and bring to a boil.
- Add a dash of salt, then gnocchi to water and cook over medium heat.
- As soon as gnocchi floats to the surface, remove them onto a plate.
- In a skillet, melt one tablespoon of butter.
- Add gnocchi in batches and fry until golden and light brown. Remove onto a plate.
- Add remaining butter and oil to skillet.
- Add onion and saute for 2 to 3 minutes, stirring often.
- Add garlic and saute until fragrant and until the onion is translucent.
- Add oregano and Italian seasoning and stir with onion and garlic. Saute for 1 minute. This activates dry herbs.
- Add crushed tomatoes to skillet and stir everything together. Simmer for 5 minutes.
- Add pan-fried gnocchi to sauce and toss to coat.
- Season with salt and pepper to taste.
- Serve with mozzarella, Parmesan and crushed pepper flakes.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- You can use fresh, homemade, or store-bought gnocchi to make this dish.
- Store leftovers in a container with a lid, in the fridge, for up to 3 days.
- Feel free to use pasta sauce (like spaghetti sauce) instead of crushed tomatoes. Just be aware that store-bought sauces often have sugar so the flavors can be different. Season accordingly.