This gnocchi with tomato sauce recipe is an easy one-pan meal that elevates store-bought gnocchi into something special. Plenty of melty Parmesan and mozzarella make the sauce rich and comforting, while simple pantry ingredients keep the method fast and approachable.
Why you’ll love it
I make a lot of gnocchi recipes because they are quick to prepare, widely loved, and perfect for one-pan dinners. This version swaps a cream base for a simple tomato sauce, producing a lighter but still indulgent result thanks to melted mozzarella and grated Parmesan.
Serve it as a satisfying vegetarian main or as a flavorful side. The sauce is built from pantry staples—diced tomatoes, tomato paste, broth or wine, garlic, and Italian seasoning—but the flavor comes together in a silky, rich way. Readers often praise the texture and depth of the sauce.
What you’ll need
- Olive oil and butter – for sautéing and flavor
- Garlic – minced for a bright, savory base
- Diced tomatoes – canned tomatoes provide consistent flavor
- Tomato paste – concentrates and deepens the tomato flavor
- Chicken broth or dry white wine – adds body; swap vegetable broth to keep the dish vegetarian
- Italian seasoning – a convenient blend of dried herbs
- Gnocchi – use shelf-stable or refrigerated potato gnocchi found in most grocery stores
- Mozzarella and Parmesan – shredded mozzarella and freshly grated Parmesan for creaminess and savory finish
- Fresh basil – torn into the finished dish for aromatic brightness
- Salt and pepper – to taste
Can I use homemade gnocchi?
Fresh homemade gnocchi is delicious, but it can be delicate. The one-pan method in this recipe works best with shelf-stable or refrigerated gnocchi, which hold up well during sautéing and simmering.
How to make gnocchi with tomato sauce
This overview highlights the main steps; full ingredient amounts and a clear set of instructions follow below.
Begin by melting butter and warming olive oil in a deep skillet over medium heat. Add the garlic and cook briefly until fragrant. Stir in diced tomatoes, tomato paste, broth or wine, and Italian seasoning to build the sauce.
Add the gnocchi to the pan and cook, stirring occasionally so the pasta doesn’t stick. As the gnocchi heats through it will release starch and help thicken the sauce. When the gnocchi is tender, stir in torn basil, shredded mozzarella, and grated Parmesan. Adjust seasoning with salt and pepper and serve immediately.
Tools for this recipe
A large, deep skillet with a lid or a heavy sauté pan makes this recipe easiest to prepare. A good cheese grater for fresh Parmesan and a spoon for stirring are also helpful. No specialty equipment is required.
Substitutions and variations
- Add a splash of cream at the end for a richer, creamier sauce.
- Mix in other fresh herbs—parsley, oregano, or thyme—alongside the basil.
- For a spicy kick, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne.
- Stir in cooked Italian sausage, shredded chicken, or sautéed mushrooms for added protein and texture.
What to serve with tomato gnocchi
- As a main course, pair it with a crisp green salad or a simple Caesar salad to cut through the richness.
- As a side dish, serve alongside pan-seared chicken, baked salmon, or a simple roasted pork tenderloin.
- A slice of crusty bread is perfect for mopping up the remaining sauce.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently on the stove over low heat so the gnocchi warms through without becoming gummy; add a splash of broth if the sauce becomes too thick.
- Freezing is not recommended; the texture of gnocchi can change after freezing and thawing.
More one-pan gnocchi ideas
- Creamy Tuscan sausage gnocchi (one-pan)
- Chicken and bacon gnocchi
- Gnocchi alla vodka
- Creamy sun-dried tomato and basil gnocchi
- Creamy tomato gnocchi
If you try this recipe, please consider leaving a rating and a short note about how it turned out. Feedback helps refine timing and seasoning for different brands of gnocchi and canned tomatoes.
Gnocchi with Tomato Sauce
By Natasha Bull
This gnocchi with tomato sauce is a simple one-pan meal that takes store-bought gnocchi to the next level. Melty cheeses finish the dish for a satisfying weeknight dinner.
Rating: 4.83 from 100 votes
Prep: 10 mins • Cook: 15 mins • Total: 25 mins • Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes with juices
- 2 tablespoons tomato paste
- 1/4 cup chicken broth or dry white wine (use vegetable broth to make vegetarian)
- 1/4 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 1/2 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan cheese
- Small handful fresh basil, torn or thinly sliced
- Salt and pepper, to taste
Instructions
- Heat the olive oil and butter in a deep skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add the diced tomatoes (with juices), tomato paste, chicken broth or wine, and Italian seasoning. Stir to combine and bring the mixture to a gentle simmer.
- Add the gnocchi to the skillet, stirring to coat. Cook, stirring fairly often so the gnocchi does not stick, until tender—about 5–7 minutes. The sauce will thicken as the gnocchi releases starch.
- Taste a piece of gnocchi to ensure it is cooked through. Stir in the shredded mozzarella, grated Parmesan, and torn basil until the cheeses melt. Season with salt and pepper as needed and serve immediately.
Notes
- There’s no need to pre-cook the gnocchi; it cooks directly in the sauce.
- If the sauce thickens too much before the gnocchi finishes cooking, add an extra splash of broth or wine to loosen it.
Nutrition
Calories: 364 kcal; Carbohydrates: 48 g; Protein: 14 g; Fat: 14 g; Saturated Fat: 7 g; Sodium: 948 mg. Nutrition is an estimate and should be used as a guideline.
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This recipe was originally published on August 31, 2019, and has been updated with new photos and clarified instructions.