Gnocchi in a Tomato Sauce

This gnocchi in tomato sauce is simple and well balanced, allowing the ingredients to speak for themselves. Soft, pillowy gnocchi are gently coated in a smooth tomato sauce that is bright and savory without being heavy.

The sauce clings to each piece, creating a cohesive dish that feels comforting yet composed. Serve it hot with a drizzle of olive oil or a dusting of parmesan cheese for a dependable meal that’s as suitable for a weeknight as it is for a relaxed weekend lunch.

Prep Time	Cook Time
25 mins	30 mins
Total Time	Serves
1 hr	12

Ingredients

Tomato Sauce:

• 2 28 oz cans whole tomatoes

• 1 teaspoon olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon sugar

• 1 tablespoon balsamic vinegar

Gnocchi:

• 1 pound potato gnocchi, homemade or store-bought

For Serving:

• freshly grated Parmesan cheese

• fresh basil leaves

• extra olive oil for drizzling

Instructions

1. Warm the olive oil in a large lidded pot over medium heat. Once fragrant, add the tomatoes with their juice and bring to a boil.

   
   

2. Stir in the oregano, basil, salt, pepper, sugar, and balsamic vinegar. Bring the sauce back to a boil, then reduce the heat and allow it to simmer gently for 20 minutes, partially covered.

   
   

3. Using an immersion blender, puree the sauce until smooth. Return the sauce to a gentle simmer and cook for an additional 10 minutes, allowing it to thicken slightly and the flavors to fully develop. Keep warm.

   
   

4. Meanwhile, bring a large pot of well-salted water to a boil. Cook the gnocchi according to package instructions, or until they float to the surface, about 2–3 minutes. Drain well.

   
   

5. Add the gnocchi to the tomato sauce and gently toss to coat. Serve immediately, finished with Parmesan cheese, fresh basil, and a drizzle of olive oil if desired.