Gnocchi in tomato sauce is a simple yet super delicious meal I’ve been enjoying lately. It’s made with simple pantry ingredients I practically always have on hand. It’s one of those recipes that are humble yet big on flavor!
While making homemade gnocchi might seem intimidating I promise it’s not. It’s actually quite simple once you get the hang of it. Once you try the soft, pillowy deliciousness that is homemade gnochhi you won’t want to go back to store-bought!
Why You’ll Love This Recipe
- Soft, tender gnocchi made from scratch
- Simple, fresh homemade tomato sauce with real ingredients
- Budget-friendly and made with pantry staples
- Feels fancy but is actually quite simple
- Perfect for a cozy dinner at home
Ingredients For Homemade Gnocchi in Tomato Sauce
For the Tomato Sauce
- Roma tomatoes
- Yellow onion
- Garlic
- Dried oregano
- Salt
- Olive oil
For the Gnocchi
- Gold potatoes
- Egg yolk
- Salt
- All purpose flour
For the Garnishing
- Fresh parsley or dried
- Freshly grated parmesan cheese
How to Make Homemade Tomato Sauce
Prepare the Tomatoes
Remove the cores from the tomatoes and place them in a saucepan. Cover with water and bring to a boil.
Once boiling, reduce to a simmer and cook for about 5–8 minutes or just until the skins start to peel.
You don’t want them to be overcooked and mushy. All you want at this point is for the skins to have loosened. Drain and let them cool until they’re easy to handle.
Blend the Sauce
Peel off the skins and discard them. Transfer the tomatoes to a blender and blend until smooth. Set aside.
Cook the Sauce
Heat olive oil in a skillet over medium heat. Add the diced onion and salt, and cook for about 8 minutes, stirring frequently, until softened.
Add the garlic and oregano and cook for 1 minute.
Pour in the blended tomato sauce, stir, and let it simmer on medium-low heat for about 10 minutes. Remove from heat and set aside.
How to Make Gnocchi in Tomato sauce
Cook the Potatoes
Add the potatoes to a pot and cover with water. Bring to a boil, then reduce to medium heat and cook until fork-tender.
Drain and let them cool just enough to handle. They should still be warm.
Mash the Potatoes
Peel off the skins and discard. Mash the potatoes in a large bowl until completely smooth. Make sure there are no lumps. This is key for a soft and tender gnocchi. I used a potato masher for this. I don’t find the need for a potato ricer.
Make the Dough
Add the egg yolk and salt to the bowl.
Slowly add the flour, mixing with your hand until a soft dough forms that can be shaped into a ball.
Shape the Gnocchi
Transfer the dough to a well-floured surface.
Divide into 3 sections, then cut each section in half (6 total pieces).
Roll each piece into a log, then cut into 1-inch pieces.
Place the gnocchi on a well-floured baking sheet.
Boil the Gnocchi
Bring a large pot of salted water to a boil.
Add the gnocchi and cook for about 2 minutes, or until they float to the top.
Remove the gnocchi and place on a paper towel-lined plate.
Combine Everything
Add the cooked gnocchi to your tomato sauce and gently toss to coat.
Top with chopped parsley and freshly grated parmesan. Mix again.
Serve warm and enjoy 🤍
Tips for the Best Gnocchi in Tomato Sauce
Don’t overboil the tomatoes
You don’t want to cook the tomatoes so long that they end up mushy. All you want is for the skins to loosen up so you can peel them.
Work while the potatoes are warm
Working while the potatoes are still warm helps to create a smoother dough.
Don’t overwork the dough
If you overwork the dough you can end up with dense gnocchi.
Flour everything well
Make sure your work space and baking sheet are well dusted with flour. This is super important to help prevent the gnocchi from sticking.
Keep your kitchen cool if possible
A hot kitchen can make the dough sticky and harder to work with. I notice the hotter my kitchen is the more difficult it becomes to make homemade gnocchi.
Frequently Asked Questions
Why are my gnocchi dense?
This usually happens from adding too much flour or overworking the dough.
Do I have to peel the potatoes?
Yes this is required for the best texture.
How do I know when gnocchi are done?
They float to the top of the water.
Can I freeze gnocchi?
Yes! Freeze them on a baking sheet first, then transfer to a bag. Cook straight from frozen.
What to Serve with Gnocchi
- Garlic bread
- Side salad
- Grilled chicken
- Roasted vegetables
You May Also Like
Gnocchi in Tomato Sauce
Light and fluffy gnocchi served in a rich homemade tomato sauce. Simple ingredients, cozy, and so satisfying.
Ingredients
For the Tomato Sauce
- 5 roma tomatoes
- 1/2 yellow onion finely diced
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tbs olive oil
For the Gnocchi
- 1 lb gold potatoes
- 1 egg yolk
- 1 tsp salt
- 1 1/4 cup all purpose flour plus more for dusting
For Garnishing
- 1 tsp parsley chopped or dried
- 1/2 cup parmesan freshly grated
Instructions
For the Tomato Sauce
-
Remove the cores from the tomatoes and place them in a saucepan. Cover with water and bring to a boil. Once boiling, reduce to a simmer and cook for about 5–8 minutes or until the skins start to peel.
-
Drain and let them cool until they’re easy to handle.
-
Peel off the skins and discard them. Transfer the tomatoes to a blender and blend until smooth. Set aside.
-
Heat olive oil in a skillet over medium heat. Add the diced onion and salt, and cook for about 8 minutes, stirring frequently, until softened.
-
Add the garlic and oregano and cook for 1 minute.
-
Pour in the blended tomato sauce, stir, and let it simmer on medium-low heat for about 10 minutes. Remove from heat and set aside.
For the Gnocchi
-
Add the potatoes to a pot and cover with water. Bring to a boil, then reduce to medium heat and cook until fork-tender.
-
Drain and let them cool just enough to handle—they should still be warm.
-
Peel off the skins and discard. Mash the potatoes in a large bowl until completely smooth.
-
Add the egg yolk and salt. Slowly add the flour, mixing with your hand until a soft dough forms that can be shaped into a ball.
-
Transfer the dough to a well-floured surface. Divide into 3 sections, then cut each section in half (6 total pieces).
-
Roll each piece into a log, then cut into 1-inch pieces. Place the gnocchi on a well-floured baking sheet.
-
Bring a large pot of salted water to a boil.
-
Add the gnocchi and cook for about 2 minutes, or until they float to the top. Remove and place on a paper towel-lined plate.
-
Add the cooked gnocchi to your tomato sauce and gently toss to coat. Top with parsley and parmesan and mix again. Serve and enjoy.