Gnocchi with tomato sauce combines soft potato dumplings with a garlicky crushed-tomato sauce, fresh basil, and torn mozzarella. It is a stovetop recipe with a generous tomato coating and cheese added at serving.
One pound of gnocchi makes four modest main-dish portions. Start the sauce first and cook the dumplings close to serving so they do not sit in a sticky pile.
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Why This Recipe Works
A short simmer takes the raw edge off canned tomatoes while keeping the sauce loose enough to surround the gnocchi. Gentle folding protects the soft dumplings from breaking. Basil added near the finish keeps its fresh aroma, and mozzarella on top provides milky pockets rather than turning the entire sauce into a stretchy mixture.
Ingredients
Shelf-stable or refrigerated potato gnocchi work well; follow the timing on their package. A twenty-eight-ounce can of crushed tomatoes gives this dish plenty of sauce. Drain fresh mozzarella if it comes in brine, then tear it into bite-size pieces. Basil and the cheese toppings are added to taste rather than measured into the cooking sauce.
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- Salt and pepper, to taste
- Fresh basil leaves, torn, to taste
- Fresh mozzarella, drained and torn, for topping
- Parmesan cheese, grated, optional
- Water, as needed for boiling
How to Make Gnocchi with Tomato Sauce
1. Build a fragrant tomato base. Bring a pot of water toward a boil while warming the olive oil in a deep skillet over medium-low heat. Stir in the minced garlic for about thirty seconds, stopping before it browns. Add the crushed tomatoes carefully and season lightly with salt and pepper. The full can makes a saucy dish, so use a pan with enough room to fold in the dumplings later.
2. Simmer until the flavor mellows. Keep the tomatoes at a gentle bubble for ten to twelve minutes, stirring along the bottom occasionally. The surface should show small bubbles rather than splattering aggressively. Taste for seasoning once the sauce has cooked; canned tomatoes vary in acidity and salt. It should remain spoonable, not reduce to a paste.
3. Boil near the finish. When the sauce is nearly ready, salt the boiling water and add the gnocchi. Follow the package timing, commonly a few minutes, and check one for a soft center; floating is a useful cue but not a substitute for the package directions. Scoop out a little cooking water before draining. Transfer the dumplings straight to the skillet so they do not clump while waiting.
4. Fold and top. Add torn basil and use a broad spoon to turn the gnocchi gently through the sauce over low heat for about a minute. Add cooking water by the tablespoon only if the coating seems too thick. Divide among four bowls and scatter drained mozzarella over each, followed by optional Parmesan. Serve while the dumplings are soft and the cheese is just warming.
How to Serve
A green salad or simply roasted vegetables makes a useful side. Offer extra basil and Parmesan at the table. For another pasta dinner, the linked sausage and shrimp versions use different sauces rather than serving as sides to this dish.
Storage and Reheating
Chill leftovers within two hours in shallow covered containers and use within three days. Reheat gently with a little water until the center reaches 165°F; the dumplings will become softer. Store extra fresh mozzarella according to its package directions. Freezing the tomato sauce separately gives a better texture than freezing the assembled bowls. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Have the sauce nearly ready before boiling the gnocchi.
- Fold gently instead of stirring vigorously.
- Drain brine-packed mozzarella before serving.
- Add cooking water sparingly; the tomato sauce is already generous.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes, follow their package directions and cook from frozen if instructed. Their boiling time may differ from refrigerated dumplings.
Does the mozzarella need to melt completely?
No, it can stay in soft pieces on top. Smaller pieces warm faster in the hot sauce.
Can I make the sauce ahead?
Yes, refrigerate it in a covered container for up to three days. Cook the gnocchi when you are ready to serve.
Can I use dried basil?
A small pinch can simmer with the tomatoes. The result will have a different aroma from fresh leaves added at the end.
Is this recipe vegetarian?
It can be, depending on the gnocchi and cheeses. Check cheese labels for animal rennet if that matters to your diet.
More Recipe Ideas
- Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
- One Pan Italian Sausage Gnocchi
- Creamy Sausage Gnocchi
Gnocchi with Tomato Sauce
Ingredients
Gnocchi and Sauce
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- Salt and pepper to taste
- Fresh basil leaves torn, to taste
- Fresh mozzarella drained and torn, for topping
- Parmesan cheese grated, optional
- Water as needed for boiling
Instructions
Sauce and Gnocchi
- Bring a large pot of salted water to a boil. Heat olive oil over medium-low heat in a deep skillet and cook garlic about 30 seconds until fragrant.
- Add crushed tomatoes, salt, and pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly reduced.
- Cook gnocchi in boiling water according to the package directions until tender. Reserve 1/2 cup cooking water, then drain.
- Fold gnocchi and torn basil into the sauce over low heat for about 1 minute. Add reserved water a tablespoon at a time if needed.
- Divide into 4 bowls and top with torn mozzarella and optional Parmesan.
Notes
- Refrigerate promptly, within 2 hours, and use within 3 days.
- Reheat stored portions to 165°F with a splash of water.
- Freeze the sauce separately for better gnocchi texture.
