Gnocchi With Pomodoro Sauce Recipe

Gnocchi with pomodoro sauce is a bright fresh pasta recipe, ready in just 20 minutes. With fresh or canned tomatoes, garlic, basil, and olive oil, tossed with soft pillowy gnocchi pasta.

This dinner is a fantastic recipe to make with extra tomatoes. Serve this simple gnocchi with easy homemade garlic knots, thick sourdough garlic bread, or a fresh side salad with pesto dressing.

Gnocchi pomodoro is one of my favorite easy weeknight dinners!  The word pomodoro means tomato in Italian – literally translated to ‘apple of gold’ which couldn’t be more appropriate. In this pomodoro sauce, fresh summer tomatoes shine.

I love that this pasta is simple to cook on a weeknight, yet elegant enough to serve to guests. I first was introduced to pomodoro sauce when I visited a fantastic Italian restaurant in Laguna Beach, CA aptly named Pomodoro in 2010 when I first moved to Southern California. The restaurant has since closed, however I love making that simple and delicious tomato sauce to this day. 

This sweet Italian tomato pasta is perfect when you want a fresh sauce that pairs well a thick pasta like gnocchi.  It’s vegetarian, and packed with lots of veggies.

This Gnocchi with Pomodoro Sauce Recipe Is:

• Bright
• Fresh
• Loaded with Flavor
• Garlicky
• Simple
• Versatile
• Vegetarian, and easy to make Vegan too!

Simple Gnocchi Recipes 

This gnocchi pomodoro pasta is the tastiest, freshest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday pasta dish as well – a simple vegetarian recipe to serve with a salad. It takes only 20 minutes to cook, so you can enjoy extra time to prep sides or a salad.

Browse all our pasta recipes here!

What’s In This Pomodoro Gnocchi Pasta Recipe?

• Gnocchi – I love this classic potato gnocchi with is super light, super tender, and so good in this sauce. 
• Fresh Tomatoes – I used garden cherry tomatoes for mine, and also canned.
• San Marzano Whole Tomatoes – an essential in any good tomato sauce is getting the best quality canned tomatoes you can find! I always use San Marzano whole tomatoes, then crush them before adding to my recipes.
• Extra Virgin Olive Oil
• Garlic
• Fresh Basil
• Sea Salt & Pepper
• Vegetarian Parmesan Cheese – not all parmesan cheeses are vegetarian, some contain animal rennet. I like this vegetarian version, which tastes just a good as authentic parm!  Or you can use a vegan version instead too.

How Do I Make Gnocchi with Tomato Sauce?

1. Cook gnocchi according to package instructions. Drain, toss with olive oil, and set aside.
2. In a large pot, add more olive oil and begin by sautéing the garlic over low heat. Cook for 3 to 4 minutes until edges begin to brown. Add in the fresh tomatoes, and stir.
3. Pour in the canned tomatoes to the pot, adding the canning liquid/sauce as well.  Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 15 minutes. Sauce should thicken and become jammy.
4. When the sauce is finished cooking, toss and mix the cooked gnocchi, and garnish with parsley and parmesan cheese.

Flavorful Pasta Recipes You May Enjoy

• Sour Cream Alfredo Pasta Recipe
• Baked Goat Cheese Pasta with Tomatoes Recipe
• Vegan Mushroom Pasta Recipe
• Hummus Pasta Sauce Recipe with Lemon
• Soba Noodle Salad Recipe

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Gnocchi with Pomodoro Sauce

Kelly Jensen

Gnocchi with pomodoro sauce is a bright fresh pasta recipe, ready in just 20 minutes. With fresh or canned tomatoes, garlic, basil, and olive oil, tossed with soft pillowy gnocchi pasta.

5 from 3 votes

Print Recipe Pin Share Tweet

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Condiment, Dinner, Sauce

Cuisine American, Italian

Servings 8 servings

Calories 438 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 16 ounces gnocchi
• 1/3 cup olive oil divided
• 6 cloves Garlic minced
• 8 ounces cherry tomatoes halved or quartered
• 1 28-ounce can San Marzano Tomatoes chopped or diced
• 1/4 cup Fresh Basil julienned, plus extra for garnish
• 2/3 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup vegetarian parmesan cheese can use a plant-based one for vegan version

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Instructions

 

• Cook gnocchi according to package instructions. Drain, toss with olive oil, and set aside.
• In a large pot, add more olive oil and begin by sautéing the garlic over low heat. Cook for 3 to 4 minutes until edges begin to brown. Add in the fresh tomatoes, and stir.
• Pour in the canned tomatoes to the pot, adding the canning liquid/sauce as well.  Add basil, salt, and pepper. Stir until all ingredients are well combined. Simmer on low for 15 minutes. Sauce should thicken and become jammy.
• When the sauce is finished cooking, toss and mix the cooked gnocchi, and garnish with parsley and parmesan cheese.

Nutrition

Calories: 438kcalCarbohydrates: 47gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 617mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 466IUVitamin C: 14mgCalcium: 138mgIron: 1mg

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