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.
Carolyn
I made this tonight, and it was to die for!! It was so incredibly delicious!!! I did leave out the red pepper flakes, and didn’t have the fresh parsley, but it still came out amazing. I would definitely make it again, and I’m not that easy to impress when it comes to Italian food, so that tells you something.
Rajani
This is the first time i made gnocchi. Our entire family fell in love with it. Cannot wait to try all the other vegetarian options. The recipe is simply delectable.
Thank you so much !!!
Ashley @ Foodie Crush
Great job!! Glad it was a hit!
Christine
Loved the recipe. My husband literally licked his plate. I did make two changes though. I added bacon and mushrooms.
Carly
This recipe? 5 stars for sure – though I don’t agree that dried herbs don’t work. I forgot to get fresh at the store and dried worked just fine. My husband even ate it as leftovers, which is how I know he really likes something I made. Having to scroll aaaaall the way past every comment made to leave mine? Not quite five stars, lol. If the layout of this website is customizable, I recommend putting the “leave a comment” section above the existing comments because for recipes like this one that have lots of reviews, that takes a bit of scrolling!
Silly website gripes aside, this recipe is a keeper and will be entering our dinner rotation. Thanks!!
Ashley @ Foodie Crush
Thank you so much Carly!
Lindsey T
It’s very rare I make a recipe for the first time and upon tasting it don’t have something I’d change or tweak. I loved this recipe. It takes a little time, but it wasn’t difficult, and it’s such a clean and simple flavor. It doesn’t taste heavy like many pasta dishes do. This will be one we repeat often!
Ashley @ Foodie Crush
That is a wonderful compliment. Thanks so much
Michael
Another superb flavoursome meal. Sauce was delicious I used the VFTGI fresh ‘tomato sauce’ to replace the can of diced tomato. I also added zucchini and portobello mushrooms to round out the gnocchi/potato and tomato flavour! Another keeper of a recipe! Cheers…
Ashley @ Foodie Crush
Thanks so much Michael. I love the additions!
Deirdre
Can you use fettuccine pasta instead of gnocchi?
Hi Deidre, you could use another noodle, but I would recommend a shorter, sturdier noodle like rigatoni or penne pasta that will hold its shape while cooking in the sauce.
aos tv
Great one and i loved it ……
Dale
Wonderful dish. Thanks for sharing.
Ashley @ Foodie Crush
Thanks Dale!
Sneh | Cook Republic
This looks absolutely dive-in-face-first yummy!!! :) x
Ashley @ Foodie Crush
Thanks!!
Shanna @ Pineapple and Coconut
Heidi!! I made this last night. My 11 year old has been in love with gnocchi ever since we went to Eataly here in Vegas. She has been bugging me ever since to make gnocchi dishes. Google lead me to this recipe. I added in some shredded zucchini to the sauce, and also cooked up some sweet Italian sausage for a hit of protein. AMAZING. Oh and I doubled it for leftovers for the week. The sauce was insane. Herbs cooked in the oil first really made the sauce incredible. I also used Delallo gnocchi since I didn’t have the time, or the patience LOL, to make by scratch. This is one killer recipe!
ilana hicks
Scored 10 in our court!!
Ashley @ Foodie Crush
YAY!
Lonna Miles
Just came across this recipe on Pinterest. Sounds delicious. I love Delallo products. I have a friend who used to work at their market in Jeanette, Pennsylvania. I think they have been in business for 60 or 70 years. Have authentic imported products from Italy. Definitely saving this recipe to make in the near future. Thank you and happy cooking.
Ashley @ Foodie Crush
hanks for sharing! How awesome is that?!
Monica Van Rickley
Oh wow!!! This dish is amazing. I loved frying the herbs (first time for me). The sauce is light and flavorful. The cheese is nice and gooey I added a pound of browned ground beef to the sauce; otherwise my meat and potato guy would have had a protein meltdown. So I added 1 cup of chicken broth to keep the dish saucey. I also did not use the cream and after I took a photo of the dish my daughter drive 40 minutes to have some ASAP. Lol try this recipe, it is a must! Thank you so much for the recipe.
Koz
This recipe was bangin’
Lana Roberts
Made this for my family, looking for something new but simple. It was so good. Not a drop of leftover. My daughter even went back for seconds (she almost never goes back for a second helping) and said we have to make it again while thanking me. Amazing.
Sai
This was an A+ (not to mention quick!) – lunch hit. My mum and I both work in the tech industry and often work from home. She’s had a day slammed full of calls, and I happened to have half an hour.
Super easy, exceedingly tasty.
Hannah
This was the first time I’d ever tried gnocchi, and while it turns out that I’m not a fan of the texture, the sauce was incredible! I absolutely adore the idea of the little mozzarella balls in there too! It was so good that my younger sister (who is very picky) now adores gnocchi and the sauce has become my go-to recipe for other types of pasta!
Elizabeth
This looks so delicious! I am preparing to make it now. After crushing the tomatoes by hand do you pour the remaining tomato juice/ purée from the can in? Thank you!
Beth Snevely
I just finished making this, and I am almost in tears over how purely delicious it is. Wouldn’t change a thing.
Ashley Sorenson
Thank you Beth!
Susan
Made this tonight and it was a definite five star winner! My husband who is not big on Italian, loved it and my son-in-law who does not believe in left overs, told me make a double batch next time and he would take it to work the next day! I added the cream and it just brought it up another notch. Thank you for sharing one of our new favorite meals!
Ashley Sorenson
I am so glad you are loving this, Susan! Thank you for your wonderful comment!
Peggy M
Best darn thing I’ve put in my mouth for a long time. I have never had Gnocchi. My sister-in-law was aways raving about how good Gnocchi is. The flavor of the sauce was exceptional as was the soft pillows of Gnocchi. Thanks for the great recipe!
Ashley Sorenson
Love it!! I am so glad that your first experience with Gnocchi was this!
Lindsay
Wow! Made this last night and the hubs and my 2 year old loved it. Seasoning the oil with fresh herbs made my house smell awesome and it taught me something new. Really a great recipe. Thank you!
Ashley Sorenson
The smell is almost as incredible as the taste! Thank you Lindsay!
Kathy
I just made this tonight. Didn’t use the heavy cream. To be honest, it didn’t need it. I was so happy to have all the herbs in my garden! I used a can of crushed tomatoes then chopped and crushed up two big fresh tomatoes from the grocery store. They were very ripe. As for the herbs, I double the recipe so I used a lot more. To me, it gave such great flavor to the sauce. So I’m this case, don’t be afraid to add. Last but not least, my family loved it! It was fresh and delicious! Who doesn’t love fresh mozzarella! Bonus on putting it in the boiler. Two thumbs up!
Stephanie morebello
Absolutely delicious. Used fire roasted crushed tomatoes. Used herbs from my garden. My family loved it!