This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi, topped with fresh balls of mozzarella.
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“Thanks for a great recipe! We’ve made it several times. I love that it uses fresh herbs since I usually have some growing in pots. The fresh mozzarella is such a wonderful finishing touch! Yum!” -Heather, FoodieCrush reader
This post is part of a partnered series with DeLallo Foods.
Sometimes the Simplest Recipes Are the Best!
It’s a lunch I remember with fondness, and regret.
Fondness because it lit my fire for choosing gnocchi as my favorite thing to order on each and every Italian menu for the rest of my eating out days (ask my husband, I’m not kidding) and regret because I didn’t go to that restaurant for more gnocchi more often than I did.
That gnocchi dish was truly made of little pillows of heaven. In fact, that was the name of the dish, Pillows From Heaven, roughly translated into English. I’ve since moved away and honestly, the way restaurants go, it’s probably gone too. But I’ll never forget my first time.
Gnocchi can be dressed up so many different ways and are a cinch to cook. But let’s keep it basic this time. And tasting fresh. And because you can stock the pantry with these simple ingredients, this gnocchi al pomodoro makes for a perfect dinner no matter what night of the week. We’re going classic with a sweet, rich, herb-infused tomato sauce.
This recipe is one I’ve made for the past few years after seeing a version of it on one cooking show or another. Alton? Was it you?
Enjoy!
What’s in This Gnocchi with Pomodoro Sauce?
The full recipe, with amounts, can be found in the recipe card below.
- DeLallo potato gnocchi — A type of small dumpling that’s made with some combination of mashed potatoes, flour, and sometimes eggs or cheese. When made right, they’re ultra soft and slightly chewy.
- Olive oil — I prefer using extra virgin olive oil, which is fruitier and perfect for sauces.
- Fresh herbs — I used a blend of oregano, parsley, rosemary, and basil to infuse the oil with a rich herb flavor.
- Yellow onion + garlic — Don’t be tempted to add more garlic or onion to the sauce, which would overwhelm the flavor of the tomato and herbs.
- DeLallo San Marzano tomatoes — I like to buy whole tomatoes and crush them with my hands directly into the skillet.
- Red pepper flakes — Don’t make the pomodoro sauce spicy, just gives it good flavor.
- Heavy cream — Just ¼ cup balances out the acidity from the tomatoes.
- Mozzarella balls — I prefer mini mozzarella pearls for this recipe, but you can buy a large ball of fresh mozz and cut it into small cubes too.
- Grated Parmesan — Freshly grated Parm will melt seamlessly into the gnocchi and tomato sauce.
How to Cook Gnocchi with Pomodoro Sauce
This a one pan meal—okay two pans but who’s counting—with DeLallo’s potato gnocchi nestled in the same pan I’ve cooked the pomodoro sauce in. Balls of potato gnocchi among little balls of mozzarella and topped with fresh parmesan cheese. It is like heaven!
- Simmer the herbs in olive oil. Oil that has been gently infused with fresh herbs to give the sauce a subtle accent of herbal freshness instead of a hit over the head one can sometimes experience with the addition of dried herbs. For this sauce, fresh is the way to go.
- Cook the aromatics. The onion and garlic are simmered to softness in the fragrant oil, creating the jammy sweetness to this tomato sauce. As always, be present when cooking garlic in oil, watching it carefully so it doesn’t burn, or the sauce will be bitter. And that would be a crying shame.
- Simmer to thicken. The tomatoes are crushed into the pan with your hands and get a generous sprinkling of kosher salt, freshly ground black pepper and red pepper flakes. The homemade pomodoro sauce simmers for 30-40 minutes or until it sauce reduces and thickens.
- Make it creamy. A splash of heavy cream is mixed in to add a delightful creaminess to the sauce.
- Broil to finish. The pillowy cooked gnocchi is then stirred into the sauce and topped with slices of mozzarella and grated Parmesan. Drizzle a little extra olive oil over the top so that after a time under the broiler, the gnocchi and cheese develops a cripsy crust that offsets the smooth texture of the rest of the dish.
Heidi’s Tips for Recipe Success
When creating a sauce this simple, the ingredients need to be the best. You could use fresh tomatoes, but having a pantry-ready stock pile of quality San Marzano tomatoes makes this dish.
Crushed red pepper flakes pack a good amount of heat, so you only need a pinch in this recipe. If you prefer spicier sauces, you’re welcome to add a little extra.
When cooking the gnocchi, be sure to salt the water generously. You want the gnocchi itself to have some flavor, otherwise the dish will fall a little flat.
You know they’re finished cooking when the dumplings float on top of the boiling water. A spider skimmer is my tool of choice for quickly whisking the gnocchi out of the hot water.
What to Serve with Gnocchi Pomodoro
Because this easy gnocchi recipe is so rich and hearty, I like to keep my sides simple. Here are a few dishes I like pairing with this gnocchi:
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Gnocchi With Pomodoro Sauce
Ingredients
- ¼ cup DeLallo extra virgin olive oil , plus 1 tablespoon
- 4 stems fresh Italian flat leaf parsley
- 4 sprigs stems fresh oregano
- 2 sprigs fresh rosemary
- 2 sprigs fresh basil , plus 2 more stems for serving
- ½ yellow onion , diced
- 3 cloves garlic , pressed or minced
- 28 oz canned DeLallo San Marzano tomatoes
- Kosher salt and freshly ground black pepper , to taste
- Pinch of red pepper flakes
- ¼ cup heavy cream , optional
- 16- oz DeLallo potato gnocchi
- 8 oz mini mozzarella balls , cut in half
- ½ cup freshly grated Parmesan cheese
Instructions
- Infuse the olive oil. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
- Sauté the aromatics, then add the tomatoes. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
- Simmer to thicken. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
- Cook the gnocchi. Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
- Assemble. Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
- Broil to finish. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.
Nutrition
FAQs
No, I recommend using fresh herbs in the homemade gnocchi sauce. Dried herbs are too potent for this recipe.
If you don’t have cream on hand or simply want to omit it, you can leave it out. You could likely use whole milk in the sauce instead of heavy cream, but it wouldn’t turn out as thick and creamy.
If you wind up with leftovers from this easy gnocchi recipe, I recommend reheating them on the stove over medium-low heat. Don’t microwave gnocchi, otherwise you’ll wind up with rubbery dumplings.
More Easy Gnocchi Recipes You’ll Love
More Super Simple Pasta Dishes That Cook Quickly
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This post is part of a partnered series with DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Josh
Excellent recipe! I only added a touch of sugar, maybe 1-2 tsp. I don’t usually write reviews but my girls really loved it!
Sounds delicious Josh! Glad you all enjoyed :)
Shawnyk
Absolutely delicious. Followed the recipe aside from adding about 20 quartered cherry tomatoes, which I softened with the onions and garlic. Amazing flavor. Adding to our dinner rotation.
Sounds delicious! Glad you were able to add your own twist to it!
Heather
Thanks for a great recipe! We’ve made it several times. I love that it uses fresh herbs since I usually have some growing in pots. The fresh mozzarella is such a wonderful finishing touch! Yum!
So glad to hear Heather! Thanks for the comment and the 5 star rating!
Alicia
how should I prepare the tomatoes if I use fresh tomatoes instead of canned?
Hayley
Hi Alicia! We haven’t made this recipe with fresh tomatoes, but we do have a tomato sauce recipe that uses fresh: https://www.foodiecrush.com/simple-roasted-tomato-sauce/ We would suggest making a sauce with them first, otherwise the texture and consistency won’t be right. We hope this helps!
Glider
I’ve made this recipe many times and it is always a favorite. The weird thing is, that I saw it on America’s Test Kitchen—the same recipe with the same ingredients and directions. It’s even on their website! You should hire a lawyer to sue these guys for ripping off your recipe (I mean, a lot of recipes Pomodoro are similar, but the ingredient wording and directions were so similar…)
Thanks for the info Gilder. I’ll look into it.
Sylvie
How long can it be kept in the refrigerator or can I freeze it
I’ve never frozen it so I don’t know but assume it would freeze well. It will last in the fridge for 3 days.
grannie fannie
Delicious!! I loved using the little mozzarella balls, it looked pretty and it was very tasty
I’m glad to hear!
Emily Andersen
This was one of the best recipes I’ve ever tried! It was an absolute win for us!
I’m glad you enjoyed Emily!
Haemi @Borderless Comfort
Hey Heidi, How are you these days?
I just wanted to update you on my family’s obsession with this sauce.
I make this sauce all the time and we have it with tortillas, fried croquettes, and sometimes with pita bread.
Thanks again for sharing such a hit recipe.
I’m glad to hear you all enjoyed!
Janice E. Wielusz
what is the serving size in the nutritional value list?
Hayley
Hi Janice! You’ll find the serving size and nutritional info directly in the recipe (in the recipe box). It’s 229kcal and 4 servings. We hope you enjoy!
Alice
This was absolutely delicious. Fresh herbs are pretty expensive where I am, so I used dried for all except the basil which I happened to have growing on my windowsill. It still turned out great. I especially like the result from broiling at the end.
The only thing I wanted to point out is that the recipe card says total cooking time is 30 minutes, but within the recipe itself it says 5 mins for the herbs, 5 mins for the onions, 30 mins for the sauce to reduce and 5 mins to broil. The total cooking time is a minimum of 45 minutes, more if using the upper time guides within the recipe. Doesn’t detract from the delicious result, but just something to note.
Karla
Amazing! Perfect for a meat-free dinner on a cold Winter night. Please try- you won’t regret ☺️
Happy to hear you enjoyed Karla!
Itzel
i found this recipe by accident browsing stuff to try gnocchi out. And my god was I lucky, I’ve probably made this over 30 times. It is one of my favourite recipes to cook and eat, everyone who tries it absolutely loves it, this is such a tasty recipe it’s unbelievable.
Happy to hear you enjoyed Itzel!
Voleo
How am I supposed to hear the sun to the desired temperature I don’t understand? But why is there cheese in this recipe I thought gnocchi don’t have cheese. I am gluten-cheese intolerant I can’t have that. For anyone there’s cheese in here!!!
Rebecca
Absolutely delicious! Even my picky eater went back for seconds. Thank you
I’m glad you enjoyed Rebecca!
Dave
Absolutely delicious recipe
Lisa
This is such an incredible pasta dish. It is a favorite among family and friends. I’m Italian and this has become one of my favorite dishes to make.
I’m glad you enjoyed it Lisa!
Lyn
I have loved this recipe for years! I want to make it for a friend who just had a baby, but she’ll need to be able to heat it up from the fridge. Any tips on how long & at what temp to reheat this in the oven?
Hayley
We’re so glad to hear that, Lyn! If reheating this in the oven, we’d recommend covering with foil and heating at 325 for 15-30 minutes or so (just enough to warm up).
Michael
Another superb flavoursome meal. Sauce was delicious using the VFTGI fresh ‘tomato sauce’. I also added zucchini and portobello mushrooms to round out the gnocchi/potato and tomato flavour! Another keeper of a recipe! Cheers…
I’m glad you enjoyed Michael!
Haemi at Borderless Comfort
Hi Heidi! Found you via Pinterest..
Little pillows of heaven!! Love it! And I love gnocchi. I’m definitely trying this dish. But I have to try making the Brown Butter Sage sauce. I’ve had something like it dining out but never at home.
Thanks!