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Deliciously Easy Gnocchi and Tomato Sauce Recipe for Your Next Dinner Party

Updated: May 5

Close-up of a savory gnocchi dish served in a sleek black bowl, nestled on a white and red checkered napkin atop a light brown wooden table. The dish is garnished with vibrant red tomato sauce and fresh basil leaves. To the left, a small pile of uncooked gnocchi adds a rustic touch.
Gnocchi al Pomodoro

Are you looking for a delicious and satisfying meal that will leave you wanting more? Look no further than this mouthwatering recipe for Gnocchi Delight! Perfect for tomato sauce lovers, this dish combines pillowy, soft gnocchi with a delicate and flavorful tomato sauce that will have your taste buds dancing with delight.

This recipe, made from scratch using simple ingredients imported from Italy, will impress your family and friends. Each bite of tender gnocchi soaked in spicy tomato sauce bursts with incredible flavors that will transport you straight to Italy.

Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will have you serving up a gourmet-worthy dish in no time. So, grab your apron and get ready to experience a true culinary delight. Prepare for the perfect balance of flavors as the tangy tomatoes and fragrant herbs infuse every bite of the soft and pillowy gnocchi.

 Take advantage of this recipe, which will indeed become a family favorite. Get ready to indulge in Gnocchi Delight!

The History of Gnocchi:

Gli gnocchi, described since the second half of the 19th century, gained popularity in the 1880s, especially those made with potatoes. They are typically dressed in meat sauce or ragù or simply with melted butter and cheese, incorporating aromas like sage or spices such as nutmeg or cinnamon.

The history of potato gnocchi began with the introduction of potatoes to Europe from the American continent. Other types of gnocchi, known as zanzarelli, appeared in Renaissance banquets in Lombardy, made with bread crumbs, milk, and chopped almonds.

Over time, the preparation evolved, and in the 17th century, malfatti was introduced, made with flour, water, and eggs instead of almonds and bread. Gnocchi originated in Campania and is made with flour and potatoes, representing a festive first course.

Gnocchi in Italian Tradition:

In Liguria, gnocchi al pesto is often featured in restaurants alongside trofie pasta. In Rome, gnocchi is a traditional Thursday dish, following the saying "Thursday gnocchi, Friday fish (or also "chickpeas and cod"), Saturday tripe," emphasizing Thursday as a quasi-festive day requiring an elaborate and tasty dish before the meatless day that follows. Ancient inns and trattorias in Rome still follow this tradition. A famous Roman saying is "Ridi, ride, che mamma ha fatto i gnocchi" (Laugh, laugh, because mom made gnocchi), emphasizing the article "i" before gnocchi.

In Campania, with an ancient tradition, gnocchi are called strangulaprievete and are traditionally served on Sundays with Neapolitan ragù and mozzarella and then baked, creating the recipe of "Gnocchi alla sorrentina."

Gnocchi al Castelmagno e granella di noci tostata:

Typical of Piedmont are gnocchi al Castelmagno and Val Varaita gnocchi, elongated in shape with butter and toma cheese in the dough.

In Veneto, also called "macaroni" in some areas, gnocchi is a true institution from the mountains to the lagoon. In Verona, a dish of gnocchi with butter and sage (or pastissada, the typical Veronese horse stew) is traditionally consumed on "Vendri Gnocolà," the day of the Carnival parade. The main character of the Veronese Carnival, Papà del Gnocco, contributes to the tradition of eating gnocchi on Fridays.

In Castel Goffredo, in the province of Mantua, during the local carnival, the traditional character Re Gnocco offers gnocchi and wine to the subjects on "Venerdì Gnocolaro" (Gnocco Friday).

In Romagna, gnocchi are called potato macaroni.

Sardinian gnocchetti, made with durum wheat flour and available in various shapes and sizes, is also well-known and appreciated.

A sweet preparation from Friuli involves dressing gnocchi with cocoa, smoked ricotta, candied citron, raisins, sugar, and cinnamon.

Gnocchi Delight Ingredients List - Serves 4

  • 4 tbs Bella Sicilia Extra Virgin Olive Oil

  • 2 Slices of finely chopped onion

  • Sea Salt to Taste

  • Granoro Whole Peeled Tomatoes 800g (28oz)

  • 1 PKG Granoro Potato Gnocchi 400g (14.1oz)

  • 4 tbs of Parmigiano Reggiano

  • Basil to taste

  • 2 L Cooking Water

  • 10-15g/to Taste of Sea Salt

How to Cook The Tomato Sauce for Gnocchi

So simple yet delicious. Ready, set the apron, go!

  1. Prep the tomatoes by placing them in a bowl, crushing them by hand into big chunks, and setting them aside.

  2. Slice the onion and finely chop it.

  3. Pour the extra virgin olive oil into a large low pot.

  4. Set the burner on low heat.

  5. Once the oil is warm, add the onion.

  6. Let the onion slowly cook till soft.

  7. Add the tomatoes and sea salt, and cook for two minutes.

  8. After two minutes, remove the garlic from the pot.

  9. Add the basil. It is better if you tear apart the leaves by hand before dropping them in the sauce; this will enhance the flavor and allow the basil to release all the essential oils. If you slice the basil leaves with a knife, the leaves will oxidize.

  10. Let the sauce cook on medium heat until it reaches boiling.

  11. Reduce the heat to a simmer and let the sauce cook covered with the pot lid for about an hour, leaving one side of the lid lifted by placing a wooden spoon on the very side between the pot and the lid. This will enable the watery part of the tomatoes to slowly evaporate.

How to Cook Gnocchi in Boiling Water

  1. Bring the water to a simmer and add the sea salt.

  2. Once the water reaches its boiling point, gently toss the gnocchi into the boiling water.

  3. Cook for 2/3 minutes till the gnocchi float up to the surface.

  4. Drain the water and put them back into the pot.

  5. Pour half of the sauce into the pot and gently stir.

  6. Plate, top with extra sauce, grated Parmigiano Reggiano, or any cheese of your choice, and decorate with basil.


This dish pairs perfectly with a crisp green salad and your favorite Italian wine.

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