Tomato Gnocchi Recipe – Quick Italian Pasta with Fresh Basil

Last Updated on 2 months by Neha Deshmukh

Tomato Gnocchi Recipe – Quick Italian Pasta with Fresh Basil

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This Tomato Gnocchi recipe is exactly that – a quick and easy Italian classic that’s bursting with fresh flavors. I first made this when I was craving something cozy on a rainy evening, and it’s been a family favorite ever since! It’s seriously so simple, even a beginner cook can nail it. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Gnocchi is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy weeknights. The sauce is vibrant and flavorful, thanks to the fresh tomatoes and fragrant basil. Plus, gnocchi just has a wonderful, pillowy texture that everyone loves. It’s a little slice of Italy right in your kitchen!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 2 cups Potato Gnocchi
• 1.5 tbsp Olive oil
• 7 Tomatoes
• 1 Onion
• 4 cloves Garlic
• 0.5 tsp Cayenne pepper (or less, to taste!)
• 0.75 tsp Oregano
• 1 tsp Basil
• Salt to taste
• Pepper powder to taste
• Grated mozzarella or parmesan cheese as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Potato Gnocchi: You can use store-bought gnocchi to save time, which is what I usually do! Or, if you’re feeling ambitious, you can make your own. Homemade gnocchi is incredibly rewarding, but definitely takes more effort.
• Tomato Varieties: Roma or plum tomatoes are fantastic for sauce because they have fewer seeds and a meaty texture. But honestly, any ripe tomatoes will work beautifully.
• Olive Oil Quality: A good quality extra virgin olive oil adds a lovely richness to the sauce. Don’t skimp too much here – it really shines through!
• Fresh Basil Importance: Seriously, don’t skip the fresh basil! It adds such a bright, aromatic flavor that dried basil just can’t replicate. If you absolutely must substitute, use about 1 teaspoon of dried basil, but fresh is best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the tomatoes. Wash them and cut a small cross on the top or base. Blanch in boiling water for 50-60 seconds, then transfer to cold water. Peel, discard the seeds, puree 4 tomatoes, and chop the remaining 3.
2. Now, heat the olive oil in a pan over medium heat. Add the chopped garlic and sauté for a few minutes until fragrant. Then, add the chopped onion and sauté until it becomes translucent.
3. Add the chopped tomatoes, tomato puree, cayenne pepper, and salt. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens slightly – about 15-20 minutes.
4. Stir in the oregano, basil, and pepper powder. Give it a good mix and then set the tomato sauce aside.
5. Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. This is how you know they’re ready! Reserve about 2 tablespoons of the cooking liquid before draining the gnocchi.
6. Add the cooked gnocchi and the reserved cooking liquid to the tomato sauce. Toss gently to combine, making sure everything is nicely coated.
7. Finally, garnish with fresh basil leaves and grated mozzarella or parmesan cheese. Serve immediately and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Perfectly Cooked Gnocchi: Don’t overcrowd the pot when cooking the gnocchi. Cook in batches if necessary.
• Sauce Consistency: If the sauce is too thick, add a little more of the reserved pasta water. If it’s too thin, simmer for a few more minutes.
• Preventing Sticking: Gnocchi can sometimes stick together. Toss them with a little olive oil after draining to prevent this.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan gnocchi (they’re available at most supermarkets now!) and top with your favorite vegan parmesan cheese.
• Gluten-Free Adaptation: Make sure your gnocchi is certified gluten-free. There are some great gluten-free gnocchi options available.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of cayenne pepper or omit it altogether. My friend, Priya, always adds a pinch of red pepper flakes for an extra kick!
• Quick Weeknight Version: In a pinch, you can use a can of crushed tomatoes (about 700g) instead of fresh tomatoes. It won’t be quite as flavorful, but it’s a great time-saver.

Serving Suggestions

This Tomato Gnocchi pairs beautifully with:

• A simple green salad with a light vinaigrette.
• Garlic bread for soaking up all that delicious sauce.
• A classic Italian dessert like tiramisu or panna cotta.

Storage Instructions

Leftovers? No problem!

• Gnocchi & Sauce: Store leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days. The gnocchi tends to absorb the sauce, so keeping them separate helps maintain the best texture.

FAQs

Got questions? I’ve got answers!

• What kind of tomatoes are best for this sauce? Roma or plum tomatoes are ideal, but any ripe tomatoes will work.
• Can I make this sauce ahead of time? Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator.
• How do I know when the gnocchi is cooked? The gnocchi is cooked when it floats to the surface of the boiling water.
• What if I don’t have fresh basil? Can I use dried? You can use dried basil (about 1 teaspoon), but fresh basil is so much better.
• Can I freeze leftover tomato gnocchi? Freezing gnocchi isn’t ideal as the texture can change. However, you can freeze the sauce separately for up to 2 months.