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.
Ana
The dish turned out so well! This was the first time I have ever made a tomato-based sauce from scratch. Infusing the olive oil with the herbs from the outset was pretty cool. Thank you for the recipe! It’s definitely a keeper
jennifer
Just made this tonight and it was pretty good. I made the gnocchi from scratch just to see if i could. they were great. I made the sauce with fresh San Marzanos that I grew (plus 1/4c tomato paste). With that one change, I thought the recipe was good, but wasn’t blown away.
Jessica
Delicious recipe- Even the kids loved it! Perfect for the first autumn-like day we’ve had! Will be a repeat on our menu. Thank you!
So glad you like it Jessica. And especially the kids, it’s pretty good all around the table for any age.
Jennifer Farley
I need a big bowl of this immediately.
Jennifer Farley
Haha, I just realized I already left the same comment awhile back. Clearly I have strong feelings about this recipe.
Neena
You have listed heavy cream in the ingredients. When do you add it in the recipe?
melanie
step 3
Anne Murphy
Made this for dinner last night. It was delicious. And you’re right – gnocchi is a great staple to have in the pantry. Thanks for the great recipe.
Shawn@ I Wash You Dry
Gnocchi is so good! Anything with cheese is a winner in my family, this looks so darn good!
deby hogue
Wow, made your sauce last night. I felt I was in the best Italian restaurant in the world. Really loved it. I made potato and butternut gnocchi to go along for the beautiful sauce ride. Thanks Deby
Laura (Blogging Over Thyme)
This looks INCREDIBLE!!!! I’m definitely making this soon!!!
Gaby Dalkin
Oh my, look at that gooey mozzarella!! LOVE the simplicity of this dish, can’t wait to make it!
Emily @ Life on Food
Love! Absolutely swooning over this dish!
Nenuphar
Gorgeous sounding dish and beautiful photos. Can’t wait to try it! Thanks.
Denise
I want lunch at your house! Gnocchi is a favorite fall and winter addition to our menu planning from simplicity of this tomato sauce to mixing with a rich creamy cheese sauce. Pure comfort food!
Michelle
When I read your post yesterday morning, I knew what I was making for dinner! I found the gnocchi, tomatoes and mozzarella at Trader Joe’s, had the fresh herbs growing in my garden and everything else in my kitchen! This came together quickly and tasted like it was from a five star restaurant! I will definitely be making this again and again! Thank you for sharing!
You are a fast shopper and cook! I’m impressed you made it the same day I posted the recipe Michelle! So glad you liked it.
Robin Black
When I want gnocchi and don’t have time to make it I buy Trader Joe’s version that comes with Pomodor sauce in the freezer section, it is a good, quick substitute for home cooked and I make my gnocchi from scratch.
nicole ~ Cooking for Keeps
For me, nothing beats simple, especially when it comes to pasta. Just beautiful.
Allison - Celebrating Sweets
I’ve never been blown away by gnocchi (sad face). But this recipe looks and sounds amazing!!!!! I’m practically running to the store to get these ingredients.
Jennifer Farley
Thanks for the link love, lovely :) I want a big bowl of your gnocchi!
Laura (Tutti Dolci)
Gnocchi is the best and that pomodoro sauce looks like the best ever!
Eileen
I am with you 100% on the greatness of gnocchi! This is such a classic way to eat them too. Pure comfort food. :)
Kate
Wowza! This looks soooooo good and the broiling at the end?! Pure genius.
Emily @ Zen & Spice
This looks absolutely amazing!! We love gnocchi. The last time I made it, I used bacon and butter in an alfredo sauce. So good.
Oh man Emily, bacon and butter alfredo sounds totally decadent.
Mumu
I made this sauce and everyone loved it. However, I added I took out infused herbs and kept it aside. Once the sauce was ready, I put it back in it. I added extra red paper flakes. It turned out amazing.
So glad you and your guests enjoyed it. XO
Dana
Gnocchi has always been one of my favorite Italian dishes and this one looks fantastic!
Shirley
The sauce sounds delicious. I only wish you had given us a recipe for making pillows of gnocchi as I don’t live in your country and I’ve never found commercial gnocchi that were light and fluffy. But the sauce I’ll try soon.
Hi Shirley, there is a link in the post in case you’d like to order it online. And yes, the sauce is definitely worth making even on its own.
Travis
I’ve now made this 5 times as a meal for friends and the reviews are raving each time. Incredibly delicious sauce! The only thing that makes it better is fresh made gnocchi. Can’t thank you enough for the recipe! :)
Ashley @ Foodie Crush
YAY! Thanks Travis!
Kathryn Mason
Used your recipe as inspiration to use up mascarpone (in place of heavy cream), tomato sauce base from the freezer, some breadcrumbs instead of all the parmesan, for crunch, with Padron peppers. Passed muster with my carnivorous boys!
Valerie Varrell
Hi take two Large sweet potatoes you ant 1 3/4 pound of potatoes, cook them and mash. Work in 1 cup of gluten free flour and 5 tablespoons of cornstarch. Cut into workable sections and roll you want about the size of a hotdog. Take each piece and press against the thines of a fork. Boil water add salt and pop in. Cook until the float and add an extra minute. Enjoy
Matt Simpson
Why would you comment something like that? That’s nothing like gnocchi…
Jamie
gnocchi can certainly be made with sweet potatoes :)
Randa13
That’s how you make homemade gnocchi , as someone in the review asked how to make it .
Cheryl
Saved this version to try. Thanks Valerie!
Katrina @ Warm Vanilla Sugar
This simple gnocchi looks wonderful! I love that fresh mozzarella in there!
Rachel Cooks
Everything about this is just perfect! Comfort in a pan!
Crystal
This is such a great recipe!!! My husband says it’s his top favorite 5 recipes that I have made!
Ashley @ Foodie Crush
YAY!! What a great compliment!
Rick Koenders
I made this tonight. Best dish ever. I’ll dream about the flavors for a long time!
Happy you enjoyed Rick!