Gnocchi with Tomato Sauce – soft, pillowy gnocchi in a rich tomato sauce, topped with gooey mozzarella cheese. Kids love it!
Ever tried gnocchi? No? Know what they are? No? Well, give this recipe just one try and you’ll always keep a package of gnocchi in your pantry for a very quick, very easy, very satisfying dinner.
Actually gnocchi are little Italian potato dumplings. They’re made with steamed potatoes, flour and a little salt. That’s all. And if you want to give making homemade gnocchi a try, go for it! Let me know how it turns out.
However, there’s a very good packaged gnocchi available in grocery stores under the Vigo brand name. You will find them in the same area with the instant mashed potatoes and boxed rice dishes. So, go grab a box and make a memorable dinner!
How to Make Gnocchi with Tomato Sauce
Heat the olive oil in a sauté pan over medium-high heat. Add the onions and garlic and cook, stirring occasionally until onion is well wilted and starting to brown.
Add the tomatoes, basil, salt and pepper to taste.
Cook, stirring frequently, until the tomatoes break down and the liquid is reduced by half or more. If the sauce begins to get too thick, add a little water to keep the desired consistency. You want the sauce to be thick and chunky, not too watery.
Meanwhile, bring a large pot of salted water to the boil. Separate the gnocchi and drop them into the boiling water.
When the gnocchi float to the top, they’re done. Use a slotted spoon to remove them from the water and drop them right into the tomato sauce.
Normally, I would stop right here, spoon up the gnocchi onto a plate with a broiled chicken breast (maybe), some garlic bread and a salad. However, sometimes I just feel like taking another step further.
Spoon the gnocchi into a couple of gratin dishes, slice some fresh mozzarella to put on top, sprinkle on some Parmesan and put them under the boiler until the cheese is melted and bubbly. How far you take it is up to you. We totally enjoyed all the cheesy goodness on top.
More Easy Italian Recipes on Never Enough Thyme:
Gnocchi Recipes from Other Bloggers:
- Gnocchi with Pomodoro Sauce from Foodie Crush
- Cheesy Gnocchi Florentine from Iowa Girl Eats
- Sweet Corn Gnocchi Skillet from Simply Recipes
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- 1 box Gnocchi
- 2 cans diced tomatoes in juice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tblsp. Olive oil
- 2-3 tblsp fresh or frozen basil
- Mozzarella and Parmesan, if desired
- Heat the olive oil in a sauté pan over medium-high heat. Add the onions and garlic and cook, stirring occasionally until onion is well wilted and starting to brown.
- Add tomatoes, basil and salt and pepper to taste. Cook, stirring frequently, until the tomatoes break down and liquid is reduced by half or more. If sauce begins to get too thick, add a little water to keep desired consistency. You want the sauce to be thick and chunky, not too watery.
- Meanwhile, bring a large pot of salted water to the boil. Separate the gnocchi and drop them into the boiling water. When gnocchi float to the top, they are cooked. Remove from water and stir into tomato sauce.
- Gnocchi may be served plainly with tomato sauce and a sprinkle of Parmesan or transfer to baking dish, add cheese to top and place under broiler until cheese is hot and bubbly.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 181 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 363mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 5g
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