Food & Cooking Recipes Ingredients Pasta and Grains Gnocchi With Tomato Sauce 3.5 (159) 1 Review Pairs fresh gnocchi with a simple tomato sauce for a delicious vegetarian dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 8, 2024 Rate PRINT Share Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 6 If you're wondering how to cook gnocchi, look no further than this cozy and comforting recipe. It starts with our homemade potato gnocchi, but you could substitute store-bought potato gnocchi if you prefer, cooking them according to the package instructions. There are many ways to make a tomato sauce from scratch, and if you don’t already have a favorite, this easy recipe is for you. It has two unexpected ingredients: canned tomato sauce (in addition to canned tomatoes) and white wine. The wine adds a touch of acidity and lightens the sauce. The canned tomato sauce helps speed up cooking the sauce by adding body, so it is ready in about 45 minutes. 16 Classic Italian Pasta Recipes Everyone Should Know How to Make Sonia Bozzo What Are Gnocchi? Gnocchi are small dumplings that are usually treated like pasta—boiled and tossed with a sauce. They are an Italian food that is much loved all over the country, rather than belonging to one region or city. They are made with minimal ingredients, usually potatoes, eggs, and flour, and the process for making them is straightforward. Gnocchi are often formed using a fork to create the characteristic ridges that sauces cling to, but they can also be smooth. Homemade vs. Store-Bought We love homemade gnocchi and encourage you to try making them—once you do, you’ll be hooked. It’s a fun process, but it does take time, especially at first. When you’re pressed, store-bought gnocchi are an easy dinner. They cook in less than five minutes and will work wonderfully with the homemade tomato sauce in this recipe. To keep gnocchi from becoming mushy, be sure not to overcook them. After they rise to the surface (this should take about 2 minutes), cook them for 15 more seconds, or until tender. Tools Needed for Gnocchi With Tomato Sauce To make our gnocchi with tomato sauce, you'll need these basic pieces of kitchen equipment: Large Saucepan: Using a large enough saucepan will ensure you have ample room to stir the sauce as it cooks without making a mess on your stovetop. You won’t need a matching lid for this recipe.Large Pot: You will need a separate large pot for cooking the gnocchi. If you don’t have a pot that’s large enough to cook the gnocchi in two batches, add fewer gnocchi at a time and cook them in three or four batches.Slotted Spoon: A slotted spoon is key for removing cooked gnocchi without catching unnecessary water. You can also use a spider—a long-handled tool with a cup-like metal basket—to transfer the gnocchi to the sauce. Ingredients 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 Directions Sonia Bozzo Cook onion and garlic: 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. Sonia Bozzo Add wine and cook: Add wine; cook until most liquid has evaporated. Sonia Bozzo Add tomatoes, basil, and red pepper flakes; simmer sauce: 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. Sonia Bozzo Cook gnocchi: 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. Sonia Bozzo Add gnocchi to sauce: Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi. Sonia Bozzo Reheat gnocchi and sauce: Reheat gnocchi over low heat; gently toss. Serve with Parmesan. Sonia Bozzo More Delicious Gnocchi Recipes to Try: Gnocchi With Basic Meat Sauce Gnocchi With Peas and Eggs Potato Gnocchi With Basil Pesto Chicken and Broccolini Gnocchi Bake Tomato-Eggplant Gnocchi Frequently Asked Questions Are gnocchi supposed to be soft or crunchy? Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy. The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside. What sauces pair well with gnocchi? Gnocchi pair well with a variety of sauces. Besides the homemade tomato sauce, gnocchi is delicious tossed with pesto, cream sauces, bolognese, or brown butter with sage. Originally appeared: Martha Stewart Living, February 2004 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.