Gnocchi with Tomato Sauce


Homemade potato gnocchi cook quickly, they only take about 2 minutes. This quick dinner recipe pairs the gnocchi with a simple tomato sauce for a delicious vegetarian dinner.


  • 1 tablespoon extra-virgin olive oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • ¼ cup dry white wine

  • 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand

  • 1 can (14 ½ ounces) tomato sauce

  • 2 sprigs basil

  • ¼ 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.

    gnocchi with tomato sauce
    Sonia Bozzo
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