Food & Cooking Recipes Ingredients Pasta and Grains Gnocchi with Tomato Sauce 3.5 (159) 1 Review This recipe pairs fresh gnocchi with a simple tomato sauce for a delicious vegetarian dinner. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2023 Rate Print Share Servings: 6 This cozy and comforting recipe starts with our homemade potato gnocchi, but you could substitute store-bought potato gnocchi if you prefer, cooking them according to the package instructions. There are many ways to make a tomato sauce from scratch, and if you don’t already have a favorite, this easy recipe is for you. It has two unexpected ingredients: canned tomato sauce (in addition to canned tomatoes) and white wine. The wine adds a touch of acidity and lightens the sauce. The canned tomato sauce helps speed up cooking the sauce by adding body, so this sauce is ready in about 45 minutes. Sonia Bozzo Our Greatest Gnocchi Recipes Are Just What You Need for Dinner Tonight What Are Gnocchi? Gnocchi are small dumplings that are usually treated like pasta, boiled and tossed with a sauce. They are an Italian peasant food that was much loved all over the country rather than belonging to one region or city. They are made with minimal ingredients; usually potatoes, ricotta, flour, and Parmesan, and the process for making them is straightforward. Gnocchi are often formed using a fork to create the characteristic ridges that sauces cling to, but can also be smooth. Homemade Versus Storebought We love homemade gnocchi and encourage you to try making them—once you do you’ll be hooked. It’s a fun process, but it does take time, especially at first. When you’re pressed, store-bought gnocchi are an easy dinner. They cook in less than five minutes and will work wonderfully with the homemade tomato sauce in this recipe. Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 3 cloves garlic, minced ¼ cup dry white wine 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand 1 can (14 ½ ounces) tomato sauce 2 sprigs basil ¼ teaspoon crushed red pepper, flakes Coarse salt and freshly ground pepper Basic Potato Gnocchi Thinly shaved parmesan cheese, for serving Directions Sonia Bozzo Cook onion and garlic: Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Sonia Bozzo Add wine and cook: Add wine; cook until most liquid has evaporated. Sonia Bozzo Add tomatoes, basil, and red pepper flakes; simmer sauce. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm. Sonia Bozzo Cook gnocchi: Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Sonia Bozzo Add gnocchi to sauce: Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi. Sonia Bozzo Reheat gnocchi and sauce: Reheat gnocchi over low heat; gently toss. Serve with Parmesan. Sonia Bozzo Frequently Asked Questions Are gnocchi supposed to be soft or crunchy? Gnocchi should be melt-in-your-mouth soft, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both cooking methods can produce toothsome gnocchi, but boiling is the traditional method. It’s also quick and easy. The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones. Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside. Alternatively, try baked gnocchi. They are boiled first then baked with a sauce so they are soft but not watery, and have some crispy edges. More Delicious Gnocchi Recipes to Try: Baked Gnocchi Gnocchi With Peas and Eggs Potato Gnocchi With Basil Pesto Chicken and Broccolini Gnocchi Bake Tomato-Eggplant Gnocchi Originally appeared: Martha Stewart Living, February 2004 Rate It Print Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.