Gnocchi Pomodorro

Featured in blog: Italian Nights


  • Olive oil
  • Fresh herbs (Rosemary, Oregano, Basil, Thyme)
  • 1/2 Yellow Onion (chopped)
  • 2 tablespoons of Garlic (minced)
  • 1 28-ounce can of San Marzano tomatoes
  • Kosher salt and coarse ground pepper
  • Red pepper flakes
  • Heavy cream
  • 2 packages of potato gnocchi
  • Mozarella balls or Ricotta Cheese formed in balls
  • Grated Parmesan


  1. In a large skillet (may want a skillet that can go into the oven), gently infuse the oil with the herbs (fresh is best!)
  2. Heat oil to a medium temperature
  3. Add onion and garlic to sautee in the infused oil until soft
  4. Add tomatoes and crush in the pan with a potato masher, or similar utensil, to create handmade, uneven chunks
  5. Add a generous sprinkling of kosher salt (always taste as you go)
  6. Add pepper and red pepper flakes to taste
  7. Simmer for 20 minutes, or until sauce thickens
    While simmering, add gnocchi in a pot of boiling water until the potato pillows float to the top
  8. Finally, add about a 1/4 cup of heavy cream to add texture (feel free to add more or less to your liking)
  9. Mix the cooked gnocchi into the creamy Pomodoro sauce
  10. Add the mozzarella or ricotta cheese in various locations around the dish
  11. Sprinkle the grated parmesan cheese over the entire dish
  12. Optional, place the skillet in the oven under broiling temperature, heat until a crispy crust forms on top
  13. Buon Appetito!

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