Gnocchi al Pomodoro Recipe
Pillowy potato gnocchi folded through a quick, garlicky tomato sauce with torn basil — simple, bright and deeply comforting. A weeknight dinner that feels like a trattoria favourite.
- Prep time
- 10 mins
- Cook time
- 25 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 580
Advertisement
Ingredients
- 500 g potato gnocchi (shop-bought or fresh)
- 400 g chopped tomatoes
- 3 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp chilli flakes
- A large handful of basil leaves
- 50 g Parmesan, grated
- Salt and black pepper
Instructions
- Warm the olive oil in a large pan and soften the garlic gently for 2 minutes without letting it colour.
- Add the tomatoes, sugar and chilli flakes, season, and simmer for 15 minutes until slightly thickened.
- Meanwhile cook the gnocchi in salted boiling water; they are ready about 2 minutes after they float to the surface.
- Lift the gnocchi into the sauce with a slotted spoon, adding a splash of cooking water.
- Toss gently for 1 to 2 minutes so every dumpling is coated, then tear in most of the basil.
- Serve in warm bowls with Parmesan and the remaining basil scattered on top.
Pro tips
- Do not overcook gnocchi; they go gummy fast once they float.
- A splash of starchy cooking water helps the sauce cling to the dumplings.
- Pan-frying cooked gnocchi in butter first adds a lovely golden edge.
- Fresh basil goes in at the end so it stays fragrant, not stewed.
Frequently asked questions
Can I use frozen gnocchi?
Yes, cook straight from frozen, adding a minute or two to the cooking time.
How do I stop gnocchi going mushy?
Boil briefly, drain well, and toss straight into the sauce rather than leaving them sitting in water.
Can I add vegetables?
Yes, spinach, peas or roasted courgette all fold in nicely at the tossing stage.
Is this dish vegetarian?
Yes, as made here; check the gnocchi packet for egg if cooking for vegans.
