Gnocchi in Pomodoro Sauce

There’s nothing like a simple and delicious tomato sauce over pillowy, soft gnocchi. Top with fresh Parmesan cheese and this dish is out of this world delicious. Gnocchi in Pomodoro Sauce; it’s what’s for dinner. Yum. 

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

It happens more often than I care to admit that I end up with a few fresh tomatoes that need to be eaten before they go bad. Pomodoro sauce is an excellent and easy way to use up fresh tomatoes. If you wanted to start with canned tomatoes that would work well, too.

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

So I start but removing the stem end and cutting off any blemishes. Mark the bottom of the tomatoes with and “x” with a pairing knife. This will help peel the skins away after boiling. 

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

Once that’s done, I toss them into a pot of boiling water for about 30 seconds. Then I remove them and immediately plunge them into a bowl of ice water. You can see here that the skins have already begun to peel away from the “x” we created earlier during preparation.

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

 

When the tomatoes are cool enough to handle, remove them from the ice water and slide off the skins. At this point, you can choose to seed the tomatoes or leave the seeds in, I usually don’t worry about the seeds. 

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

 Now I purée the tomatoes in my food processor. I like mine all the way ground but you can leave it chunkier if you prefer.

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

Now the fun starts. First, we perfume some oil in the pan with some fresh herbs like parsley, garlic, and basil. Sometimes I add fresh rosemary, too. Add the tomato sauce and simmer for about 20 minutes. 

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

I add my gnocchi into the same pot of boiling water I boiled the tomatoes in. It doesn’t hurt anything and it saves time and weather in boiling another pot.

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

Once you add the gnocchi into the boiling water, give the water a gentle swirl. This will keep the gnocchi from sticking together. Once they float, they are done. This takes about 2-3 minutes. Remove m from the water and drain well. Then add them to your skillet with the fragrant olive oil. 

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

Add some fresh tomato sauce and add a few fresh herbs like parsley and basil. Allow this to simmer for just a few minutes. Then top with a generous amount of Parmesan cheese. 

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

Plate the gnocchi and add additional cheese, if desired. We serve with steamed vegetables or a tossed green salad. Crusty bread is always tasty to sop up any extra sauce. 

Looking for more Gnocchi Recipes? Check out these recipes:

A simple fresh pomodoro tomato sauce over pillowy, soft gnocchi. Gnocchi in Pomodoro Sauce; it's what's for dinner. Yum.

Gnocchi in Pomodoro Sauce

Ronda Eagle | Kitchen Dreaming
There’s nothing like a simple and delicious tomato sauce over pillowy, soft gnocchi.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 392 kcal

Ingredients
  

  • ¼ cup olive oil , plus 1 tablespoon - divided
  • 4 stems fresh Italian flat leaf parsley
  • 4 stems fresh oregano
  • 2 stems fresh rosemary
  • 2 stems fresh basil
  • ½ yellow onion , diced
  • 3 cloves garlic , minced
  • 5-6 fresh tomatoes , or 1 28-ounce can whole peeled tomatoes [SEE NOTE 1]
  • Kosher salt and freshly ground black pepper
  • 1 Pinch red pepper flakes
  • 16 ounce potato gnocchi , package
  • ½ cup Parmesan cheese , freshly grated

Instructions
 

  • Bring a small pan of water to a boil on the stove top.
  • To prepare the sauce: start by removing the stem end and cutting off any blemishes. Mark the bottom of the tomatoes with an "x" with a pairing knife. This will help peel the skins away after boiling.
  • Add the tomatoes into the boiling water for about 30 seconds. Then I remove them and immediately plunge them into a bowl of ice water. The skins will begin to peel away from the "x" we created earlier.
  • When the tomatoes are cool enough to handle, remove them from the ice water and slide off the skins. At this point, you can choose to seed the tomatoes or leave the seeds in, I usually don't worry about the seeds.
  • Now I purée the tomatoes in my food processor. I like mine all the way ground but you can leave it chunkier if you prefer and just crush them with your hands.
  • In a 10-inch high sided sauté pan heat 1/4 cup of Olive Oil. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. 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 2 to3 minutes, then add the tomato puree and cook another 5-7 minutes.
  • Meanwhile, bring the saucepan of water back 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. Drain and then place the gnocchi into the cooked sauce.
  • Top with the grated Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Garnish with additional basil or parsley leaves. Serve immediately.

Notes

1). Skip steps 2-5 if using canned whole tomatoes.

Nutrition

Serving: 11/4 recipeCalories: 392kcalCarbohydrates: 49gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 9mgSodium: 595mgPotassium: 425mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 24mgVitamin D: 1µgVitamin E: 3mgVitamin K: 44µgCalcium: 212mgFolate: 31µgIron: 5mgZinc: 1mg
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13 thoughts on “Gnocchi in Pomodoro Sauce”

  1. Sorry if I’m just totally blind but am I the only one that can’t see when to add the puréed tomato’s?? I’m assuming it’s once the onion is transparent but for how long???

    Reply
  2. I really thought homemade gnocchi would Ben more difficult to prepare. Together w fresh tomatoes and herbs grins from my garden and this dish was ready. I used 00 flour and they were light and fluffy

    Reply
  3. I have no patience to make my own gnocchi but I did pick up a package today along w a can of tomatoes to make this tasty looking dish.

    Reply
  4. This sounds so delicious. I know my husband would love it. I always have an abundance of tomatoes and I wind up throwing them away – what a great way to use them up.

    Reply
    • Hi Jestine, it’s awesome in summer when my basil plants are in full swing. I love my fresh herb garden. In the winter, I have just a small assortment I keep in my kitchen. I hope you enjoy it.

      Reply

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