This simple tomato sauce gets tons of flavor from herbs soaked in olive oil that deliciously coats potato gnocchi pillows, topped with fresh mozzarella balls.
It is a lunch that I remember with affection and regret.
Honey because he lit my fire by choosing gnocchi as my favorite thing to order on each and every Italian menu for the rest of my eating out days (ask my husband, I’m not kidding) and sorry I didn’t go To that restaurant for more gnocchi more often than me.
That plate of gnocchi was actually made from little pillows from the sky. In fact, that was the name of the dish, Pillows From Heaven, roughly translated into English. I’ve since moved and honestly, the way restaurants go, it’s probably gone too. But I will never forget my first time.
But it doesn’t matter much now, because even though I still love going out, I’m just as happy making gnocchi at home.
Once again, this year I’m partnering with DeLallo Foods to share recipes using their pastas, pests and sauces and with my love for little potato pillows, obviously gnocchi has been high on my list. But
what sauce do we turn to? Brown butter sage? Bolognese? Gorgonzola cream?
Let’s keep it basic. And fresh taste. And because you can stock the pantry with these simple ingredients, this gnocchi sauce meal is a perfect dinner no matter the night of the week. Let’s go to the classic with a sweet and rich Pomodoro tomato sauce.
What is Gnocchi?
If you’ve never eaten gnocchi before, you’re really missing out. Truly, I feel sorry for you. Please remedy that as soon as possible by making these gnocchi with pomodoro sauce.
Essentially, gnocchi is a small ball of dough that is made with a combination of mashed potatoes, flour, and sometimes eggs or cheese. When done right, they are ultra-soft and slightly chewy.
Gnocchi can be dressed in many different ways and are very easy to cook. You know they’re done cooking when the dumplings float over the boiling water.
What’s in this gnocchi with Pomodoro
sauce?
This recipe is one I’ve made for the past few years after watching a version of it on one cooking show or another. Alton? Was it you?
Here’s what you’ll need to make homemade pomodoro sauce and gnocchi:
- Olive
- oil Fresh herbs
- Yellow onion
- Garlic
- Tomatoes San Marzano
- Salt and kosher
- Red pepper flakes
- Thick cream
- Potato gnocchi DeLallo
- mozzarella balls Grated Parmesan
DeLallo
pepper
How to cook gnocchi
with Pomodoro sauce
This is a one-pan meal, it’s fine two pans, but who’s counting, with DeLlallo’s potato gnocchi located in the same pan I’ve cooked the Pomodoro sauce. Potato gnocchi balls between mozzarella balls and topped with fresh Parmesan cheese. It’s like heaven!
The sauce starts with the oil. Oil that has been gently infused with fresh herbs to give the sauce a subtle accent of herbal freshness rather than a blow to the head that can sometimes be experienced with the addition of dried herbs. For this sauce, fresh is the way to go.
The onion and garlic are simmered until softness in the fragrant oil, creating the sweetness of jam to this tomato sauce. As always, be present when cooking garlic in oil, watching it carefully so that it does not burn, or the sauce will be bitter. And that would be a disgrace.
The tomatoes are crushed in the pan with your hands and get a generous pinch of kosher salt, freshly ground black pepper and red pepper flakes. Homemade pomodoro sauce simmers for 30-40 minutes or until the sauce is reduced and thickened. Finally, mix a splash of heavy cream to add a delicious creaminess to the sauce.
Pillow-cooked gnocchi is mixed in the sauce and topped with slices of mozzarella and grated Parmesan. Drizzle some extra olive oil over the top so that after a while under the grill, the gnocchi and cheese develop a cripsa crust that compensates for the smooth texture of the rest of the dish.
Can I use dried herbs instead of fresh ones? No, I recommend
using fresh herbs in
homemade gnocchi sauce. Dried herbs are too potent for this recipe.
Are there any heavy cream substitutes I can use?
If you don’t have cream on hand or just want to skip it, you can skip it. You can probably use whole milk in the sauce instead of heavy cream, but it wouldn’t turn out to be as thick and creamy.
How to reheat gnocchi
If you end up with leftovers from this easy gnocchi recipe, I recommend reheating them on the stove over medium-low heat. Do not heat gnocchi in the microwave, otherwise you will end up with gummy dumplings.
What to Serve with
Gnocchi Dishes
Because this easy gnocchi recipe is so rich and filling, I like to keep my sides simple. Here are some dishes I like to pair with this gnocchi:
Arugula salad with
- shaved Parmesan (3 ways!)
- 5-minute Parmesan
- Beetroot, carrot and pomegranate
- Burrata and tomato salad Caprese Caprese
- Zucchini
zucchini Caesar salad with beet salad, carrot and pomegranate with garlic Croutons
salad
salad
Tips for Making the Best Gnocchi
When creating such a simple sauce, the ingredients should be the best. You could use fresh tomatoes, but having a stack of quality San Marzano tomatoes ready for pantry makes this dish.
Crushed red pepper flakes contain a fair amount of heat, so you only need a pinch in this recipe. If you prefer spicier sauces, you can add a little more.
When cooking gnocchi, be sure to salt the water generously. You want the gnocchi itself to have some flavor, otherwise the dish will fall a little flat.
More pasta dishes you’ll love
Homemade
- spaghetti and mom’s meat sauce
- Homemade cheeseburger Macaroni
- shrimp Prawns Pasta
- Skillet Cauliflower Mac with
- The cheesiest spinach and cheese lasagna
- Baked sausage and Rigatoni cheese
Spinach lasagna Roll-ups
and
cheese
If you make this recipe, let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram
with
#foodiecrusheats 
Gnocking at the door
gnocchi is a staple to keep in the pantry thanks to DeLallo’s vacuum-sealed packaging. It makes meal planning a breeze. Here are a few more gnocchi recipes that will take you straight to heaven’s door.
Pumpkin gnocchi with golden butter gnocchi salad
- with hazelnuts
- salad Truffled gnocchi
- Macaroni and cheese Spring vegetable gnocchi
Garlic and herb gnocchi
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This post is part of a series associated with DeLallo Foods. As always, thank you for reading and supporting the businesses I partner with, allowing me to create more unique content and recipes for you. There are affiliate links in this post from which I receive a small commission. All opinions are always my own.
