Gnocchi with Tomato Sauce
A quick and comforting one-pan meal where pillowy gnocchi cooks directly in a rich tomato sauce, then melts together with mozzarella, parmesan, and basil. Perfect for weeknights, this cheesy dish is hearty, flavorful, and ready in just 25 minutes.
Equipment
- 1 large deep skillet or sauté pan
- 1 wooden spoon (for stirring)
- 1 chef’s knife (for chopping garlic and basil)
- 1 Cutting board
- 1 Measuring Spoon Set
- 1 Measuring Cup Set
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 14 ounces diced tomatoes with juices
- 2 tablespoons tomato paste
- ¼ cup chicken broth or dry white wine
- ¼ teaspoon Italian seasoning
- 1 pound potato gnocchi uncooked
- ½ cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- Small handful fresh basil sliced or torn
- Salt and black pepper to taste
Instructions
- Heat Oil and Butter: Place a large, deep skillet on the stove over medium heat. Drizzle in the olive oil and add the butter. Allow the butter to melt completely, swirling the pan gently so the fats combine into a smooth base. This mixture provides richness and prevents sticking while also helping the garlic release its aroma later. Make sure the pan is evenly coated before moving on.
- Sauté Fresh Garlic: Add the minced garlic directly into the hot oil-butter mixture. Stir it continuously with a wooden spoon or spatula for about 30 seconds, just until it turns lightly golden and fragrant. Be careful not to let it brown too much, as overcooked garlic can taste bitter. This quick step infuses the cooking base with deep, savory flavor.
- Build the Tomato Sauce: Pour the diced tomatoes with all their juices into the skillet. Immediately add the tomato paste, which will help thicken the sauce and deepen its flavor. Stir in the chicken broth (or white wine, if using) to balance acidity and add a subtle richness. Finally, sprinkle in the Italian seasoning. Mix thoroughly so all ingredients are evenly combined into a smooth, vibrant sauce.
- Simmer and Blend Flavors: Bring the sauce to a gentle simmer. Let it bubble softly for 2–3 minutes, stirring occasionally to prevent sticking. This short simmering time allows the tomato paste to dissolve fully, the garlic to meld with the tomatoes, and the broth to enhance the overall depth of flavor. The sauce should look slightly thickened but still saucy enough to cook the gnocchi.
- Add the Gnocchi: Carefully stir in the uncooked potato gnocchi. Spread them evenly across the skillet so they are fully coated in the tomato sauce. As they cook, the gnocchi will release starch, which naturally thickens the sauce. Stir gently every minute or so to ensure even cooking and to prevent the gnocchi from sticking to the bottom of the pan.
- Cook Until Tender: Allow the gnocchi to simmer in the sauce for 5–7 minutes. You will notice them becoming soft, plump, and slightly chewy while the sauce thickens around them. To check doneness, taste one—cooked gnocchi should be tender but not mushy, with a pleasant bite. If the sauce feels too dry before the gnocchi are fully cooked, stir in an extra splash of broth or wine.
- Add the Cheeses and Basil: Once the gnocchi are perfectly cooked, reduce the heat to low. Sprinkle the shredded mozzarella and grated parmesan evenly across the pan. Stir slowly until the cheeses melt into the sauce, creating a creamy, stretchy texture that coats every gnocchi piece. At this stage, fold in the fresh basil leaves for a burst of herbal freshness and fragrance.
- Season and Adjust: Taste the dish and add salt and freshly ground black pepper as needed. Depending on the acidity of your tomatoes and the saltiness of your cheeses, you may need only a light touch. Season gradually and taste again to ensure the flavors are balanced without overpowering the natural sweetness of the tomatoes or the richness of the cheese.
- Serve Immediately: Remove the skillet from the heat and transfer the gnocchi to serving bowls while hot. The sauce will continue to thicken as it cools, so enjoy it right away for the best texture. Garnish with extra parmesan shavings, a drizzle of olive oil, or a few whole basil leaves if desired. Serve alongside crusty bread or a crisp green salad for a complete meal.
Notes
- The gnocchi do not need to be boiled separately—cooking them directly in the sauce makes the dish creamier.
- Use chicken broth for a richer, savory depth or white wine for a lighter, aromatic finish.
- Adjust sauce consistency by adding small splashes of broth if it thickens too quickly.
- Fresh basil should be added at the very end to preserve its fragrance and color.
- For extra indulgence, try topping with more mozzarella and broiling for 2–3 minutes until bubbly and golden.
