Potato Gnocchi in Tomato Basil Sauce
Ready-made potato gnocchi are tossed in a quick garlic and tomato herb sauce.
Potato gnocchi with tomato sauce is a quick, comforting dinner made with shelf-ready or refrigerated gnocchi, garlic and herbs. Simmer the sauce briefly to mellow the garlic, cook the gnocchi according to its package directions and toss them gently so they keep their shape. Finish with Parmesan and fresh basil at the table. Heat olive oil in a large skillet over medium-low; cook garlic 30 seconds without browning. Add passata, dried basil, oregano, salt and pepper; simmer gently 12 to 15 minutes, stirring occasionally. Meanwhile boil gnocchi according to package directions, usually until they float; drain, reserving a little cooking water. Add gnocchi to sauce and toss gently; loosen with a splash of cooking water if needed.
Recipe card
Potato Gnocchi in Tomato Basil Sauce
Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven
Ingredients
Instructions
Make sauce
Heat olive oil in a large skillet over medium-low; cook garlic 30 seconds without browning.
Simmer
Add passata, dried basil, oregano, salt and pepper; simmer gently 12 to 15 minutes, stirring occasionally.
Cook gnocchi
Meanwhile boil gnocchi according to package directions, usually until they float; drain, reserving a little cooking water.
Combine
Add gnocchi to sauce and toss gently; loosen with a splash of cooking water if needed.
Serve
Spoon into bowls and top with Parmesan and fresh basil.
How to tell when it is ready
Spoon into bowls and top with Parmesan and fresh basil.
Tips
- Heat olive oil in a large skillet over medium-low.
- Add passata, dried basil, oregano, salt and pepper.
- Meanwhile boil gnocchi according to package directions, usually until they float.
- Add gnocchi to sauce and toss gently.
Troubleshooting
- If gnocchi breaks apart, cook only until package doneness and toss gently.
- If sauce is too thick, add a little gnocchi water.
Substitutions
- Use a vegan hard cheese for a dairy-free serving.
- Use crushed tomatoes instead of passata and simmer longer.
Variations
- Add baby spinach to the sauce.
- Stir in sliced olives or capers.
Serving suggestions
- Top with grated Parmesan.
- Add fresh basil leaves.
- Serve with a green salad.
- Offer garlic bread.
Make ahead
Prepare the measured ingredients in advance. Refrigerate leftovers within 2 hours for up to 3 days; reheat gently with a splash of water.
Storage
Refrigerate leftovers within 2 hours for up to 3 days; reheat gently with a splash of water.
Food safety
Check packaged gnocchi ingredients for allergens; refrigerate leftovers promptly.
Frequently asked questions
How do I know potato gnocchi with tomato basil sauce is ready?
Spoon into bowls and top with Parmesan and fresh basil.
How should I store potato gnocchi with tomato basil sauce?
Refrigerate leftovers within 2 hours for up to 3 days; reheat gently with a splash of water.
Top with grated Parmesan. Refrigerate leftovers within 2 hours for up to 3 days; reheat gently with a splash of water.
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