Gnocchi Al Pomodoro

There’s something incredibly comforting about a warm bowl of gnocchi smothered in a vibrant, homemade tomato sauce. Gnocchi Al Pomodoro is a classic Italian dish that combines pillowy potato gnocchi with a fresh, flavorful tomato sauce, topped with melted mozzarella and a sprinkle of parmesan. It’s simple, satisfying, and perfect for any night of the week when you want a cozy meal without spending hours in the kitchen. Whether you’re a seasoned cook or a beginner, this recipe will quickly become one of your favorites.

Why This Recipe Is a Must-Try

This Gnocchi Al Pomodoro recipe is a celebration of simplicity and authentic flavors. The homemade tomato sauce is rich and aromatic, made with just a few pantry staples like olive oil, garlic, and herbs. The gnocchi cooks quickly, and when combined with melted mozzarella and a touch of parmesan, it creates a luscious, cheesy dish that’s sure to satisfy. Unlike heavier pasta dishes, gnocchi feels light and delicate, making it a great option for any season. Plus, it’s easy to customize with your favorite herbs or veggies, making it a versatile addition to your dinner rotation.

Ingredients

• 1 tablespoon olive oil – For sautéing the onion and garlic to build the sauce’s base.
• 1 small yellow onion, diced – Adds sweetness and depth to the sauce.
• 2 cloves garlic, minced – Brings aromatic flavor.
• 1 15-ounce can diced or whole tomatoes – The heart of the sauce. Whole tomatoes can be crushed by hand or with a spoon.
• 1 teaspoon dried oregano – Classic Italian herb that complements tomatoes beautifully.
• 1 teaspoon dried basil – Adds a sweet, fragrant note.
• 1 teaspoon salt – Enhances all the flavors.
• ¼ teaspoon ground black pepper – Adds a hint of spice.
• 1 16-ounce (500g) potato gnocchi – Store-bought or homemade, whichever you prefer.
• 2 tablespoons parmesan cheese or pecorino romano, grated – For a salty, nutty finish.
• 8 oz (210g) mozzarella cheese, shredded – Melts beautifully over the gnocchi for that gooey texture.

How To Make Gnocchi Al Pomodoro

Step 1: Prepare the Tomato Sauce

Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for another 1-2 minutes, taking care not to let the garlic burn.

Next, add the canned tomatoes along with their juices. If you’re using whole tomatoes, crush them gently with a spoon or your hands as you add them to the pan. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook gently for 15-20 minutes. This allows the flavors to meld and the sauce to thicken slightly.

Step 2: Cook the Gnocchi

While the sauce simmers, bring a large pot of salted water to a boil. Add the potato gnocchi in batches to avoid overcrowding. The gnocchi are done when they float to the surface, which usually takes about 2-3 minutes. Use a slotted spoon to remove them and transfer them to a plate. Be careful not to overcook them, as they can become mushy.

Step 3: Combine Gnocchi and Sauce

Once the sauce is ready and the gnocchi are cooked, gently fold the gnocchi into the skillet with the tomato sauce. Stir carefully to coat the gnocchi without breaking them. Remove the pan from heat.

Step 4: Add the Cheeses and Serve

Sprinkle the shredded mozzarella evenly over the gnocchi and sauce. Cover the skillet with a lid for a few minutes to let the mozzarella melt, or transfer the gnocchi to an oven-safe dish and broil for 2-3 minutes until bubbly and golden. Finally, sprinkle the grated parmesan or pecorino romano on top before serving. Enjoy immediately for the best texture and flavor.

Expert Tips

• Use good quality canned tomatoes for the best flavor. San Marzano tomatoes are a fantastic option if you can find them.
• Don’t skip sautéing the onions and garlic as it builds a deeper flavor base for the sauce.
• Be gentle when mixing the gnocchi with the sauce to avoid breaking the delicate dumplings.
• Fresh herbs can be used in place of dried oregano and basil for a brighter taste—just add them towards the end of cooking.
• If you prefer a smoother sauce, blend the tomatoes before adding them to the pan.
• For a richer flavor, add a splash of good quality extra virgin olive oil just before serving.

Variations and Customizations

• Add Vegetables: Toss in sautéed zucchini, spinach, or mushrooms for extra nutrition and texture.
• Spicy Kick: Add red pepper flakes to the sauce for a subtle heat.
• Protein Boost: Stir in cooked Italian sausage or grilled chicken to make it more filling.
• Dairy-Free: Use vegan cheese alternatives or omit the cheese altogether for a lighter dish.
• Herb Swap: Experiment with rosemary, thyme, or parsley to change the flavor profile.
• Make it Creamy: Stir in a few tablespoons of heavy cream or coconut cream at the end for a luscious texture.

How to Store Leftovers

Leftover gnocchi al pomodoro can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to use a skillet over medium-low heat to gently warm the dish, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid microwaving if you want to maintain the best texture. For longer storage, gnocchi and sauce can be frozen separately. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes if they are in season. Blanch, peel, and dice them before cooking. You may need to cook the sauce a bit longer for it to thicken properly.

Is it better to use store-bought or homemade gnocchi?

Both work well! Store-bought gnocchi saves time and is convenient, while homemade gnocchi offers a fresher texture and taste. Choose according to your time and preference.

Can I prepare this dish ahead of time?

You can prepare the tomato sauce in advance and store it in the refrigerator for up to 3 days. Cook the gnocchi fresh before serving to maintain their delicate texture.

What can I substitute for mozzarella if I don’t have any?

Fontina, provolone, or even a mild cheddar can be used as substitutes. Choose cheeses that melt well to maintain the gooey texture.

Conclusion

Gnocchi Al Pomodoro is a beautiful example of how a few simple ingredients can come together to create a meal that feels both special and comforting. The tender gnocchi paired with a bright, herby tomato sauce and gooey melted cheese is a combination that’s hard to resist. This recipe is perfect for busy weeknights or for impressing guests with minimal effort. Give it a try, and you’ll soon understand why this dish has become a beloved classic in Italian kitchens around the world.