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.
Liliana
Heidi, I just love this recipe. Of course it never comes out looking the same way as the original, but it was a tasty dish! My most difficult toddler ate dinner. Great idea.
I’m so glad you enjoyed it Liliana! It’s one of our favorites too! And easy!
Paulette Gleason
Maybe it is time you think and do somethings outside the box Luca. This recipe was wonderful and there are no set rules which herbs can or cannot be used in cooking. And believe me this was not Crap.
Thank you Paulette, I’m glad you loved it.
Paulette Gleason
Hi Heidi, I made this last week and all I can say is WOW WOW it was Fabulous and I did not change anything. I know I will make it again Thanks
Carolyn Smith
I live in Canada, Ontario to be specific. Between niagara falls and Toronto, we have a few very good authentic Italian markets and I have tried many times to find the DeLallo brand. Yours is one of many recommendations for this specific brand. Do you have any idea where I can buy it? I do make my own ricotta gnocchi but would love to have a good quality one on hand in my pantry for quick meals. Most store bought gnocchi are dry and gummy. Thank you.
Hi Carolyn! You can contact them at 1-800-433-9100 to help locate a grocery chain nearest you, but don’t forget you can order from our online store 24 hours a day.
Melissa
Delicious! I have made this several times for my family and it’s a winner every time. I haven’t changed a thing. Don’t skimp out on flavouring the olive oil at the start. Thanks for the great recipe :)
Paulette
Made this for family 7 adults we did not talk loved it so delicious better then I have had anywhere searched everywhere to get the name brads not available in Canada but used best I could find
Thank YOU
Lori Silbert
I made this recipe yesterday and my family was in awe it was so delicious, my husband suggested adding peas the next time? I’ve passed it on to friends thanks again.
KLond
I’m on a pretty strict diet right now but woke up this morning and decided I needed some pasta. And I immediately thought of your dish. Thanks so much for posting this. It’s my go-to craving busting meal.
Lili
This looks absolutely diving! I’m going to the grocery store straight after work so I can have this for dinner tonight. I was wanting to add some protein though.. Do you have any suggestions??
Beth
I’ve never cooked gnocchi, first attempt was this recipe – amazing! The sauce is so full of flavour, I didn’t have fresh oregano or basil song had to improvise but next time I will for sure have all fresh – still was amazing. Thanks for sharing. Made me feel like an Italian chef making this dish :-P
Savanna
Found this recipe on Pinterest and I made it for dinner tonight along side some lovely chicken with mozz and mushrooms. It was phenomenal. I polished off everything my husband and son didn’t eat. I will be making this a lot in the future!
I’m so glad you enjoyed it Savannah!
Patti Nelson
I made this last night, and it was so delicious. I have never used gnocchi before until this year. Your recipe is very easy to make. I did add herbs to my sauce after only b/c I like herbs a lot. My husband is not a real red sauce fan but loved it!! This is definite added to my make again
Elaine
This is amazing! Made it a couple weeks ago just for my husband and myself and we both loved it! Making it for company tonight. The smell of the fresh herbs is wonderful and might be what makes this dish taste so wonderful! Thanks!
Brandi
I’m trying to pout about becoming a vegetarian, but with recipes like this, I’m in trouble. Wonderful! Hubby and son LOVED it! I followed the recipe exactly, just had to use frozen gnocchi. This is in “rotation” and next time I will be doubling the recipe because I want to eat this for days. Days! ;) Thank you. You made this working mom cook feel like a pro serving this dish!!
Dee-Dee
I came across this recipe last week when my boyfriend brought home a box of gnocchi. All I can say is this recipe is Excellent!! My boyfriend and I love this recipe so much that were putting it on permanent rotation. I can’t wait to make for a dinner party. . Thanks!
Thanks for coming back and letting me know it was a success Dee-Dee. Glad your man enjoyed it too.
megan
I had some gnocchi at home, and I was looking for a good sauce that wasn’t out of a jar. Oh my goooooodnesssss! This was outstanding!!! It was the first time I tried to make my own sauce. It turned out so yummy and it can be used with other pasta as well! I had a lot of sauce and not enough gnocchi, so I’m making some penne and having it for lunch tomorrow! So excited!!!
Nancy
I tried this pomodoro sauce! It was very good! I hand made the gnocci. I managed to time it all perfectly!!! I cooked the sauce down longer than this suggested, and added half fresh tomatoes and half canned. It was wonderful!
Burke
This gnocchi with pomodoro sauce recipe will literally make your face explode. It’s seriously that good. We have it at least once a week lol :)
Alison
Just made this for dinner. It was delicious!
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Erin Cochran
I found this on Pinterest and made it for dinner tonight. My husband and I loved it! Great pictures and directions!
Cindy Misana
I just made this tonight and it was amazing. Thanks for sharing this recipe.
Monica
Oh meh gawd that sauce. THAT SAUCE! It’s just amazing…and Im typically not blown away by tomato based sauces. For anyone who doesn’t like dried-out packaged gnocchi but also doesnt want to go the homemade route, Whole Foods has a wonderful brand (can’t recall the name) of fresh refrigerated pastas including a gluten free gnocchi that tastes incredible (don’t be afraid of the lack of flour-I was skeptical at first too but they are super soft and fluffy) Totally worth paying an extra dollar or two! Also, I’ve topped this with both fresh mozzarella and burrata before broiling, both were perfect :)
Thanks Monica, I’m so glad you liked it so well. Adding cheese…well…that always ups the ante. So glad you enjoyed.
Teresa
Ok….so now I’m addicted! These were so good! What a great quick dinner to serve guests. Only this evening, it was just for me and my hubby! :)
Thanks Teresa! I’m so glad you liked it and yes, it’s a great one to have in your arsenal for guests.
Jodie
Made this last weekend. Can’t even begin to describe how delicious this was! Cannot wait to make it again! Thanks SO much for the recipe!
Brooke
This was so good! My whole (incredibly picky) family loved it and had seconds! Thanks for Sharing the recipe! This will definitely be something we make often.