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Gnocchi with Tomato Sauce

This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.

  • Servings: 6
Gnocchi with Tomato Sauce

Source: Martha Stewart Living, February 2004


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
  • 1 can (14 1/2 ounces) tomato sauce
  • 2 sprigs basil
  • 1/4 teaspoon crushed red pepper, flakes
  • Coarse salt and freshly ground pepper
  • Basic Potato Gnocchi
  • Thinly shaved parmesan cheese, for serving


  1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

  2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

  3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.


On TV, this recipe was made with plain gnocchi.

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