Gnocchi with Pomodoro Sauce Recipe

Today I’m bringing you a truly luscious, soul-warming meal that tastes like a big, cozy hug: Gnocchi with Pomodoro Sauce! This recipe takes those delicate, pillowy potato dumplings and tosses them in a vibrant, fresh, and deeply flavorful tomato sauce. Nothing beats the sweet simplicity of a homemade Pomodoro, especially when it’s studded with burst cherry tomatoes and fragrant with basil. It’s an easy, one-pan (almost!) wonder that’s ready in 30 minutes, making it the perfect weeknight escape to Italy. This one’s a true game-changer for your comfort food rotation.

Why You’ll Love This Recipe

• Pillowy Perfection: Gnocchi is arguably the best vehicle for sauce, soaking up all that delicious tomato flavor while maintaining its wonderfully soft, tender texture.¹ It’s just heaven in a bowl!
• Fresh and Flavorful: Unlike heavy, slow-cooked sauces, this Pomodoro gets a vibrant lift from adding fresh cherry tomatoes and basil right at the end. It makes the flavor pop and truly sings of summer, no matter the season.
• Speedy Comfort: You can have this entire dish, from chopping the onion to grating the cheese, done in about 30 minutes! It’s proof that spectacular, home-cooked Italian food doesn’t require hours in the kitchen.

Ingredients

All you need for this Gnocchi with Pomodoro Sauce Recipe is a few simple ingredients, and 30 minutes! Yes, it’s that easy. But first, gather up these essentials:

• Potato Gnocchi: The star of the show! These are the quick-cooking, pillowy potato dumplings that soak up the sauce beautifully.
• Olive Oil: The foundational fat for sautéing and adding a rich, fruity depth to the sauce base.²
• Small Onion: Adds a necessary savory base. Sautéing it slowly brings out its sweetness.
• Garlic: Because no Italian sauce is complete without that wonderfully pungent, fragrant kick. We want it aromatic, not burnt!
• Crushed Tomatoes: Forms the thick, hearty body of the Pomodoro sauce. Canned tomatoes are perfect for consistency.
• Fresh Cherry Tomatoes: This is the secret ingredient! Halved cherry tomatoes burst as they simmer, adding pops of fresh, sweet tomato flavor and texture.
• Dried Oregano: A classic Italian herb that brings a warm, earthy background flavor.³
• Sugar: Just a pinch! This helps to balance the acidity of the tomatoes and round out the overall flavor of the sauce.
• Fresh Basil Leaves: Essential for that bright, herbaceous, and sweet finish. Stir it in at the very end to keep its flavor fresh.
• Salt and Pepper: Our trusty seasoning duo, used throughout to build layers of flavor.
• Grated Parmesan or Pecorino Cheese (Optional): For a final dusting of salty, umami goodness—absolutely recommended for serving!

Note: The exact quantities and measurements for these ingredients will be provided in the convenient, printable Recipe Card located right under this article!

How to Make the Gnocchi with Pomodoro Sauce

Making this sauce is truly simple and satisfying. Get your water boiling, and let’s make some magic!

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a rapid boil. Add the potato gnocchi and watch them carefully! Once the gnocchi float to the surface (usually 2-3 minutes), they are perfectly cooked. Drain them immediately and set them aside.

Step 2: Build the Flavor Base

In a medium saucepan, heat your olive oil over medium heat. Toss in the finely chopped onion and sauté for about 3-4 minutes until they are soft and translucent. Next, add the minced garlic and cook for just 1 minute until you can smell that wonderful fragrance filling your kitchen. Don’t let the garlic brown!

Step 3: Simmer the Sauce

Pour in the crushed tomatoes, the fresh halved cherry tomatoes, the oregano, and the small bit of sugar. Give everything a good stir to combine and then let the sauce gently simmer uncovered for 10-12 minutes. This is where the flavors really concentrate and the cherry tomatoes start to break down and sweeten the sauce.

Step 4: Finish and Toss

Season the sauce generously with salt and pepper to taste—don’t be shy! Now, stir in the fresh chopped basil. Add the cooked gnocchi to the saucepan and gently toss it all together, making sure every little dumpling is coated in the luxurious sauce. Cook for 2-3 minutes more just to let the gnocchi absorb some of that beautiful flavor.

Step 5: Serve and Enjoy!

Dish up the warm gnocchi immediately. If you’re anything like me, you’ll want to finish it off with an extra dusting of grated Parmesan or Pecorino cheese and a few more fresh basil leaves!

Pro Tips for Making the Recipe

• The Gnocchi Float Test: Gnocchi cook fast! The moment they rise to the water’s surface, they are done. Overcooking them will make them sticky and mushy, so be ready to scoop them out right away.
• Taste and Adjust the Acid: Tomatoes can vary in acidity. If your sauce tastes a little too sharp after simmering, add a tiny bit more sugar, a quarter teaspoon at a time, until the flavor is perfectly balanced.
• Basil Last: Always stir the fresh basil in at the very end or use it as a garnish. Heat quickly destroys its delicate flavor and beautiful green color, so adding it last ensures maximum freshness.
• Use High-Quality Canned Tomatoes: Since this recipe relies heavily on the tomato flavor, using a good brand of crushed tomatoes makes a huge difference in the final taste of your Pomodoro.

How to Serve

This delightful gnocchi dish is hearty enough to stand alone, but here are some ideas for taking it to the next level:

• Garlicky Bread: You must pair this with a crusty slice of Italian bread or a warm, cheesy garlic bread for scooping up every last drop of that gorgeous sauce.
• Simple Green Salad: Serve alongside a simple salad dressed with high-quality olive oil and a splash of balsamic vinegar to cut through the richness.
• Add Protein: While fantastic as is, feel free to add pan-seared chicken, Italian sausage, or even some meatballs to make it an even heartier meal.

Make Ahead and Storage

Storing Leftovers

Place any cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Tomato sauce freezes beautifully! However, gnocchi can change texture after freezing. If you plan to freeze, you are better off freezing the sauce before you add the gnocchi. Thaw the sauce overnight in the refrigerator, reheat it, and then cook a fresh batch of gnocchi to toss in.

Reheating

The easiest way to reheat the fully assembled dish is in a pan on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has become too thick. Stir gently until warmed through.

FAQs

1. Can I use store-bought gnocchi instead of making it from scratch?

Absolutely! The beauty of this recipe is that it works perfectly with good-quality, shelf-stable, or refrigerated store-bought gnocchi. Using pre-made gnocchi is a huge time saver and is the key to keeping this recipe to a 30-minute finish!

2. What is the difference between crushed tomatoes and tomato purée?

Crushed tomatoes are typically a bit thicker and chunkier than purée, providing more body and texture to the sauce, which is ideal for coating the gnocchi. You can use purée in a pinch, but the final sauce will be slightly smoother and less robust.

3. I don’t have fresh basil. Can I use dried basil?

While fresh basil truly elevates this dish, you can substitute with dried basil. Remember that dried herbs are more potent than fresh ones, so use about $1/3$ the amount you would use for fresh—a small teaspoon of dried basil should be plenty.

4. How can I make the sauce extra creamy without using heavy cream?

If you want a silkier sauce, try stirring in a tablespoon or two of cream cheese or even a dollop of mascarpone right after you finish simmering the sauce. This adds richness and a wonderful, creamy texture without needing to add a full cup of heavy cream!