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.
⭐️⭐️⭐️⭐️⭐️
“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
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
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.
Chava
This recipe looks delicious! I’d like to make it a week and a half before a dinner party. Does it freeze well?
Laura
I just came back on this recipe to print it out for friends because I tell everyone about it! It has become one of our favorite meals. I make it with the tiny gnocchi and the tiny fresh mozzarella balls in my 10 in. cast iron skillet. It’s perfect as a meal or as a side dish….try it….you won’t be sorry!!!
Kris
Making this for a dinner party and would like to know how much of this I can do ahead of time. May I have it already to go under the broiler an 1/2 hour before they arrive? What do you recommend? Thanks for your time.
Laura
you can absolutely do that!
Tina
Omg I just made this recipe and not only was it easy to follow but it’s ridiculously delicious! My husband and I both love it! This is going into the dinner recipe rotation for sure. Thanks so much!
Jessica Y
I just used this recipe and it was amazing! My entire family absolutely loved it. I used tomato sauce instead of crushed tomatoes for a smoother texture. Posted a photo of it on social media and all of my friends are asking for a recipe!
Christy
I can’t stop making this dish! Thank you so much, it’s my new go-to comfort food recipe.
Vonna Berkey
Can u use a can of crushed tomatoes instead of whole tomatoes?
Sara S
So yummy!! Very indulgent and the perfect comfort food. My husband and I both went back for seconds. This is also a very kid-friendly meal. And it makes great leftovers. I will make this all the time!!!
Shelley
I am going to a bbq roast dinner on Sat.night thought i would take this to go not a perfect match but this is over the top &we love it question how far could i go in prep the night before so as to head out the door after work & not lose any taste I plan to double & sure wont have that time.
Thank you
nancy
This was fantastic!!! That sauce is delicious.!!! I was told this is one of the top 5 meals I have made. Thanks for sharing
Sue Lowell
This is the most delicious recipe I have made in ages!! Maybe ever!! The flavors are unreal!! Thank you so much!!
Stacy
THANK YOU for sharing this. I just made it for my family. It was a huge hit!!! Because of your instructions, it was so easy to prepare. My boys (3) were hesitant, but are now gnocchi’s biggest fans. Seriously, THANK YOU!!
Jo
I have just one question about this. When you say to add the juice is that just the juice from the crushed tomatoes or what is left over in the can? Thanks!
Mary
Thanks for sharing this recipe. It turned out great!
Lucie
Quelle dommage que les recettes ne soit pas en français
Sarah N
Tip: Save the herbs. Let them cool. Squeeze out the excess oil directly onto the top as the drizzle in the final step.
Jenn
This is a fantastic recipe…I have even used the sauce for lasagna!!! Excellent!
Christy
This was amazing, while family loved it!! I doubled the recipe, added an extra can of diced tomatoes and a tin of anchovies. This will be a Sunday staple!
Denise
My 13 year old son just made this for Sunday lunch. It’s fantastic! He added shrimp for extra yumminess.
Sarah
I made this last week and it was absolutely delicious. Quick and easy!!
Deron Boyd
We made this tonight and it was delicious! The fresh herbs and the basil at the end with the fresh mozzarella was amazing! Next time I need garlic bread to wipe up the sauce at the end and a bottle of Pinot noir would pair perfect!
Sylvia
I dont know where u live but i have a place u HAVE to try…
Lisa
Outstanding!! I would’t change a thing.. this dish was awesome!! I will be making this again and again and refer it to all my family and friends!
Laura
Thanks for the recipe! If I’m not able to find fresh herb stems, would you suggest using dried spices? Thanks again!
hannah
curious about this for dried herbs, too. It’s on the menu for tonight so we’ll see if dry herbs work. did you try?
Jill
This was really delicious. Really delicious. I made it for my 14th wedding anniversary dinner as a throwback to all the gnocchi in pomodoro sauce that we ate on our honeymoon in Italy. Very special and, for real, it tasted just like the dishes we had in Italy. Super simple sauce; proves that sometimes simple is best.
Jill, thank you for sharing that sweet story! So glad you enjoyed and it added a special memory to your day. Congratulations!