Gnocchi With Tomato Sauce Recipe (2024)

This cozy and comforting recipe starts with our homemade potato gnocchi, but you could substitute store-bought potato gnocchi if you prefer, cooking them according to the package instructions.

There are many ways to make a tomato sauce from scratch, and if you don’t already have a favorite, this easy recipe is for you. It has two unexpected ingredients: canned tomato sauce (in addition to canned tomatoes) and white wine. The wine adds a touch of acidity and lightens the sauce. The canned tomato sauce helps speed up cooking the sauce by adding body, so this sauce is ready in about 45 minutes.

What Are Gnocchi?

Gnocchi are small dumplings that are usually treated like pasta, boiled and tossed with a sauce. They are an Italian peasant food that was much loved all over the country rather than belonging to one region or city. They are made with minimal ingredients; usually potatoes, ricotta, flour, and Parmesan, and the process for making them is straightforward. Gnocchi are often formed using a fork to create the characteristic ridges that sauces cling to, but can also be smooth.

Homemade Versus Storebought

We love homemade gnocchi and encourage you to try making them—once you do you’ll be hooked. It’s a fun process, but it does take time, especially at first. When you’re pressed, store-bought gnocchi are an easy dinner. They cook in less than five minutes and will work wonderfully with the homemade tomato sauce in this recipe.

1. Cook onion and garlic:

   Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

   

2. Add wine and cook:

   Add wine; cook until most liquid has evaporated.

   

   See Also

   How to make gnocchi

3. Add tomatoes, basil, and red pepper flakes; simmer sauce.

   Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

   

4. Cook gnocchi:

   Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.

   

5. Add gnocchi to sauce:

   Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

   

6. Reheat gnocchi and sauce:

   Reheat gnocchi over low heat; gently toss. Serve with Parmesan.

   

Frequently Asked Questions

Are gnocchi supposed to be soft or crunchy?

Gnocchi should be melt-in-your-mouth soft, fluffy pillows. They should not be tough and chewy.

Is it better to boil or fry gnocchi?

Both cooking methods can produce toothsome gnocchi, but boiling is the traditional method. It’s also quick and easy. The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones. Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside. Alternatively, try baked gnocchi. They are boiled first then baked with a sauce so they are soft but not watery, and have some crispy edges.

More Delicious Gnocchi Recipes to Try:

• Baked Gnocchi
• Gnocchi With Peas and Eggs
• Potato Gnocchi With Basil Pesto
• Chicken and Broccolini Gnocchi Bake
• Tomato-Eggplant Gnocchi