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Forget simple tomato pasta — get ready to fall in love with this next-level-delicious gnocchi marinara. Think: soft, pillowy potato dumplings bathed in a rich, garlic-kissed red sauce, then draped in melty, creamy burrata and finished with a shower of crispy herby breadcrumbs. It’s a cozy, indulgent, textural-dream, and it’s somehow ready in just 30 minutes, flat. One bite, and suddenly it’s a recipe you’ll be making on repeat.

“I added baby spinach, it was amazing.”

– JAMIE
Overhead photo of a skillet of tomato gnocchi garnished with burrata cheese, crispy breadcrumbs, and fresh basil.

Update: This recipe was originally published in March 2025. I made updates the article below to include more information about making this marinara gnocchi. 

Hi, friends! If you’ve been looking for deliciously cozy, perfectly indulgent, 30-minute skillet dinner you’ll make all year long, you’ve found it:

Table of Contents

About this gnocchi with red sauce

Imagine digging your fork into: soft little pillows of potato gnocchi, bathing in a rich, garlic and tomato-kissed red sauce that’s been simmered low and slow until every bite tastes like it’s been cooking all day (even though it hasn’t). A little splash of cream mellows the acidity of the tomatoes and a scattering of freshly grated parmesan melts right into the marinara lending a salty, nutty depth. And then — just when you think it can’t get any better — a shower of crispy, garlicky panko breadcrumbs rain down for crunch and an entire ball of creamy-dreamy burrata cheeses gets torn right over the top. Finish it all off with a sprinkle of fresh basil and you’ve got a dinner that looks (and tastes) like it came from a little Italian trattoria, not your humble stovetop.

And possibly best of all? This marinara gnocchi comes together with mostly pantry staples, a single skillet, and just a half an hour of your time. But don’t let the ease fool you — it’s special enough for a date night in, a cozy dinner party, or your next holiday gathering.

Serve it up with warm crusty bread for swiping up every last drop of sauce and you’ve got yourself a meal everyone will be asking you to make again. Ready to fall in love? Because this gnocchi with red sauce is about to make you feel like a certified culinary rockstar in the kitchen.

Why make THIS recipe!

TL;DR? Get the gist on this millionaire-style gnocchi with marinara sauce recipe here:

  • Unbeatably Delicious Texture. Soft, pillowy gnocchi mingle in a silky, garlicky tomato sauce, punctuated with crispy-herby breadcrumbs and pools of oozy burrata. What’s not to love?
  • Cozy, Crowd-Pleasing Comfort Food. This is the truly the kind of recipe that feels like a hug in a bowl. It’s family-friendly and delicious enough that even picky eaters will come back for seconds.
  • Built on Pantry Staples. Onion, garlic, tomato paste, marinara, cream, and cheese — chances are you’ve already got most of the ingredients on hand.
  • Ready in 30 Minutes, Flat. Thanks to shelf-stable gnocchi and a good jarred (or homemade) marinara, this dish skips the fuss — without skipping the flavor.
  • Endlessly Customizable. Make it spicy, deglaze with red wine for more flavor, make it vegetarian, or make it marvelously meaty. This recipe easily flexes to fit whatever you’re seeking.

If you’re looking for more tomato sauce-y pasta dinners, check out these reader favorites next: Mushroom Sauce Spaghetti, Spaghetti with Meat Sauce, Burst Tomatoes Pasta, Homemade Spaghettio-s, Chicken with Tomatoes and Pasta, and Pasta with Bolognese Sauce.

Overhead photo of raw gnocchi, tomato sauce, chopped onions, minced garlic, parmesan cheese, and aromatics neatly arranged on a kitchen counter.

Ingredients for Marinara gnocchi

Below is everything you’ll need to make this mouthwateringly delish gnocchi with red sauce recipe:

  • Potato Gnocchi. The pillowy heart and soul of this dish. Shelf-stable gnocchi (the kind in the vacuum-sealed pouch near the pasta aisle) works beautifully and cooks in minutes.
  • Butter and Olive Oil. This is the flavor base for sautéing your aromatics — the butter brings richness while the oil prevents things from burning.
  • Sweet Onion. Lends a mellow, slightly sweet backbone to the marinara sauce. Substitution: Yellow onion works fine in a pinch.
  • Italian Seasoning, Red Pepper Flakes, Salt, and Pepper. Your flavor foundation. I like to mix my own Italian seasoning blend, but feel free to use store-bought.
  • Fresh Garlic. Skip the jarred stuff — freshly minced garlic cloves will lend noticeably better flavor.
  • Tomato Paste. A small amount goes a long way, intensifying the tomato flavor and helping the marinara thicken up so it clings to every gnocchi.
  • Marinara Sauce. The co-star of the show. Since it’s doing so much of the heavy-lifting, be sure you use a high-quality jarred marinara sauce for this gnocchi recipe. Or better yet, make your own from scratch — marinara tomato sauce.
  • Heavy Cream. Just a splash smooths out the acidity of the tomatoes and gives the marinara sauce that silky, restaurant-style finish.
  • Parmesan Cheese. Freshly grated, please! That pre-shredded stuff in a green can is coated in anti-caking agents that prevent it from melting smoothly.
  • Burrata Cheese. The creamy showstopper. Torn burrata melts into gorgeous, creamy pools over the hot gnocchi. Substitution: Fresh mozzarella will also work.

Variations

Want to mix things up? Below are a few delicious variations for this gnocchi with tomato sauce recipe:

  • Make it Spicy: Add extra crushed red pepper flakes or finish the dish with Calabrian chili oil for a spicier gnocchi marinara recipe.
  • Deglaze It: Add a splash of red wine to deglaze the pan before adding the marinara.
  • Sauce Swap: Nix the marinara and use vodka sauce for a richer, boozier flavor.
  • Veggie Packed Version: Stir in roasted bell peppers, baby spinach, sautéed mushrooms, or zucchini for a veggie-packed version.
  • Vegan Twist: Make it vegan-friendly by swapping the heavy cream for coconut cream, using a dairy-free parmesan alternative, and skipping the burrata.
  • Go Gluten-Free: Use gluten-free gnocchi if you’re avoiding gluten — most grocery stores carry a solid option.
  • Gnocchi Marinara Casserole: Transfer the finished dish to a baking dish, top with extra cheese, and bake until bubbly for a gnocchi marinara bake.
  • Meat Lover’s Dream: Stir in cooked Italian sausage, crispy pancetta, grilled chicken, or crumbled bacon for a heartier, protein-packed dinner.
Close-up photo of gnocchi marinara with crispy breadcrumbs and burrata cheese.

Chef expert tips for the best gnocchi with marinara sauce

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Start with Great Marinara. Since the sauce is doing so much of the flavor work, choose a quality jarred red sauce or make your own. Truly, this decision matters more than almost anything else in the recipe.
  • Simmer the Sauce Low, Slow, and Covered. Keeping the heat low and the lid on helps the flavors meld together without the sauce reducing or scorching.
  • Salt Pasta Water Generously. It should taste like the sea. This is your only chance to season the gnocchi itself from the inside out.
  • Don’t Overcook the Gnocchi. Pull them the moment they float to the top of the water! They’ll keep cooking once they hit the hot sauce, and overcooked potato gnocchi will turn mushy and fall apart.
  • Reserve Some Pasta Water. That starchy water is liquid gold for loosening the marinara sauce at the end.
  • Grate Parmesan Yourself. Freshly grated cheese melts smoothly into the sauce. That pre-shredded stuff on the other hand will turn clumpy or grainy.
  • Taste and Adjust Before Serving. Grab a spoon and sample the sauce before tossing in the gnocchi. You may need to tweak it with a little salt, pepper, or red pepper flakes to suit your liking.
  • Don’t Skip the Burrata or Breadcrumbs. While entirely optional (kind of), these two toppings take this gnocchi with red sauce from “nice pasta dinner” to genuinely unforgettable.
Overhead photo of cooked gnocchi in red sauce and topped with parmesan cheese and burrata in a large skillet.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use frozen gnocchi for this recipe?

For sure. Simply drop the frozen gnocchi directly into the salted boiling water without thawing first. Just note that frozen potato gnocchi will need an extra minute or two longer to cook through than shelf-stable gnocchi.

How do I know when my gnocchi is done cooking?

Super easy — gnocchi are ready as soon as they float to the top of the boiling water, which typically takes about 2–3 minutes. Be sure to pull them immediately rather than letting them boil further as they’ll finish cooking in the hot marinara sauce.

Can I use a different pasta instead of gnocchi?

Yes! Stuffed pastas, such as tortellini or ravioli, make a great swap stand in for gnocchi with marinara sauce. Or you can use a standard shape of regular pasta, like penne, rigatoni, orecchiette, or spaghetti.

Whatever you choose, just be sure to cook it to about a minute shy of al dente before adding it to the sauce.

Can I add meat to this recipe?

Oh, definitely. I personally think cooked Italian sausage, ground beef, pancetta, shredded chicken, crispy bacon, or even pepperoni are all delicious additions. Just brown or cook the meat first if needed, then stir it into the marinara before adding the gnocchi. And, you may want to consider reserving a little more pasta cooking water to thin out the marinara sauce if needed.

Can I make this recipe ahead of time?

Yes and no. You can prep the marinara sauce (and the breadcrumb topping, if using) in advance and store them separately. Then, simply reheat the sauce, boil the gnocchi fresh, and combine everything before serving.

While you’re more than welcome to make the entire gnocchi with red sauce recipe (from start to finish) in advance, please note it will taste like leftovers once reheated.

Action photo of a spoon serving cheesy gnocchi with tomato sauce from a large skillet.

Serving gnocchi marinara

  • Garnished to the Nines. Top your bowl of gnocchi with marinara sauce generously with creamy burrata cheese, a scattering of herby breadcrumbs, and a smattering of fresh basil and parsley.
  • Add Bread. Serve alongside warm double garlic bread, crusty French bread, fluffy homemade dinner rolls, or soft Parker house rolls for sopping up every last drop of tomato marinara.
  • Pair With Salad. Offer a hearty salad, such as a Caesar or a chopped sub salad on the side to round out your meal.
  • Alongside Roasted Veggies. Pair alongside favorite veggie, like sautéed bell peppers and onions or roasted asparagus for a balanced dinner plate.

Unique serving suggestions

Storing leftovers

Be sure to allow leftover gnocchi with marinara sauce to cool completely to room temperature before storing according to below:

  • Refrigeration Storage: After cooling red sauce gnocchi, transfer leftovers to an airtight container and store in the fridge for up to 3 to 4 days.
  • Freezing Instructions: Unfortunately, gnocchi don’t hold up well to freezing and thawing, so you’ll want to enjoy leftovers by day 4. However, you can freeze leftover marinara sauce on its own for up to 2-3 months if you’d like.
  • Reheating Instructions: When ready to enjoy, simply reheat the gnocchi in red sauce recipe on the stovetop over medium-low heat or in the microwave (partially covered and in short bursts) until warm throughout.
Close-up photo of cooked gnocchi in tomato sauce.

Soft, pillowy gnocchi, a garlicky marinara sauce, pools of creamy burrata, and a flurry of crispy, herb-kissed breadcrumbs — this gnocchi with marinara truly has it all. It’s fast, it’s comforting, it’s irresistibly delicious, and it’s endlessly adaptable to whatever you’re in the mood for.

I hope you give this recipe a try — just don’t forget to come back and let me know how it went in the comments below. I truly love cheering you on in the kitchen!

Until next time,

Cheyanne

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More simply delicious recipes with dumplings!

Overhead photo of cooked gnocchi in red sauce and topped with parmesan cheese and burrata in a large skillet.

Gnocchi in Red Sauce

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Forget simple tomato pasta — get ready to fall in love with this next-level-delicious gnocchi marinara. Think: soft, pillowy potato dumplings bathed in a rich, garlic-kissed red sauce, then draped in melty, creamy burrata and finished with a shower of crispy herby breadcrumbs. It's a cozy, indulgent, textural-dream, and it's somehow ready in just 30 minutes, flat. One bite, and suddenly it's a recipe you'll be making on repeat.

Equipment

  • 1 Large Pot – for boiling gnocchi
  • 1 Large, Straight-Sided Skillet – for making tomato sauce
  • 1 Colander – for draining gnocchi

Ingredients 

  • 2 Pounds Potato Gnocchi – (shelf stable gnocchi)
  • 1 TBS EACH: Unsalted Butter and Olive Oil
  • 1 small Sweet Onion – peeled and finely diced (about 1 ½ cups)
  • 1 ½ tsp Italian Seasoning Mix
  • ¼ to 1/8 tsp Crushed Red Pepper Flakes
  • To taste Kosher Salt and Ground Black Pepper
  • 3-4 cloves Garlic – peeled and mined
  • 2 slightly heaping TBS Tomato Paste
  • 3 Cups Marinara Sauce – (24 ounces)
  • ¼ Cup Heavy Cream – or more to taste
  • ¾ to 1 Cup Freshly Grated Parmesan – (sub: pecorino romano)
  • 4 to 8 ounces Burrata Cheese – torn (sub: shredded fresh mozzarella) (SEE NOTES)
  • Optional Garnishes: Crispy Breadcrumbs (SEE NOTES), Fresh Basil and/or Italian Parsley

Instructions

  • Boil Water for Gnocchi: Start by bringing a large pot of water to a rolling boil.
    Once boiling, generously season the water with kosher salt.
    Overhead photo of a large pot of salted water coming to a boil.
  • Meanwhile, Sauté Onion and Aromatics: Place a large, straight-sided, oven-safe skillet over medium heat and add the butter and oil.
    Once the butter is melted, add the onions, Italian seasoning, red pepper flakes, and season with 1 teaspoon salt and a scant ½ teaspoon pepper.
    Sauté the onions, stirring occasionally, until translucent, about 3 minutes.
    Add the garlic and continue to cook, stirring constantly, for 30 seconds to 1 minute or until fragrant.
    Overhead action photo of diced onions, minced garlic, and Italian seasonings being stirred and sautéed in a large skillet.
  • Add Tomato Paste: Add the tomato paste to the skillet and cook, stirring frequently, until caramelized, about 2-3 minutes.
    Overhead photo of a dollop of tomato paste on sautéed onions in a large skillet.
  • Add Red Sauce and Simmer – Covered: Add the marinara tomato sauce to the skillet and stir to combine.
    Let the sauce come to a simmer and then reduce the heat to maintain a gentle simmer and cover the pan.
    Let the sauce simmer – uncovering the pan and stirring occasionally – while you continue with the recipe and boil the gnocchi.
    Overhead action photo of red sauce being poured into a skillet with sautéed onions.
  • Boil the Gnocchi: Add the gnocchi to the salty boiling water and cook 1 minute shy of al dente according to the package directions.
    Drain the gnocchi, reserving 1 cup of the pasta water. Set both aside.
    Overhead action photo of gnocchi cooking in a pot of boiling water.
  • Add the Cream and Parmesan to Marinara Sauce: Add the heavy cream and parmesan cheese to the sauce and stir well to combine.
    Overhead action photo of cream being poured into a skillet with marinara sauce.
  • Add Boiled Gnocchi and Pasta Water: Add the gnocchi along with 1/3 cup of the reserved pasta water to the pan. Stir well to combine and let the gnocchi cook for 1 minute.
    Then, taste and adjust the gnocchi with tomato sauce to suit your taste buds, adding pasta water to thin the sauce, and seasonings to adjust the flavors.
    (Note: I typically add anywhere between 1/2 cup and 3/4 cup of the pasta water and a little more salt and pepper.)
    Overhead action photo of reserved pasta water being poured into a skillet with gnocchi and red sauce.
  • Top with Burrata Cheese and Fresh Herbs: Scatter the burrata cheese evenly over the top of the tomato gnocchi.
    Then, sprinkle the crispy breadcrumbs and fresh basil and/or parsley over the entire thing, if using.
    Overhead photo of gnocchi in red sauce dolloped with burrata cheese and topped with crispy breadcrumbs.
  • Serve Gnocchi in Red Sauce: Garnish with crushed red pepper flakes and more parmesan cheese, if using. Enjoy immediately while still warm.
    Overhead action photo of a spoon serving marinara gnocchi from a skillet.

Notes

  • Burrata Cheese: Burrata cheese is typically found in 4 ounce “ball” size. And it’s sold in 4-ounce (singe burrata cheese ball) or 8-ounce (two burrata cheese balls) containers. You can use as much or as little burrata cheese as you’d like. Or, you get a ball of fresh mozzarella, shred it, and use that instead. 
  • Crispy Breadcrumbs: While entirely optional, the herby-garlicky crispy breadcrumbs really take this marinara gnocchi recipe to the next level of yum. Here’s what you’ll need and how to make them:
    • 1 TBS Each: Salted Butter and Olive Oil
    • 1 Cup Panko  
    • ½ tsp Italian Seasoning
    • ¼ tsp Garlic Powder
    • 1-2 TBS Minced Fresh Herbs
    • Directions: Heat the butter and oil in a skillet over medium heat. Once the butter is melted, add the panko, Italian seasonings, and garlic powder. Cook, stirring, until browned, about 3-5 minutes. Remove from heat and stir in the fresh herbs. Taste and adjust for seasoning before serving over pasta.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe: Serves 6 to 8 People
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 468kcal    Carbohydrates: 68g    Protein: 16g    Fat: 17g    Saturated Fat: 8g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Cholesterol: 39mg    Sodium: 1396mg    Potassium: 486mg    Fiber: 6g    Sugar: 8g    Vitamin A: 979IU    Vitamin C: 12mg    Calcium: 323mg    Iron: 7mg
Course: dinner
Cuisine: Italian, Italian American

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