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Craving a bowl of pure comfort? This Gnocchi in Red Sauce is just the ticket! Featuring soft, pillowy gnocchi swimming in a rich garlic-infused marinara sauce, topped with creamy burrata cheese, and a generous scattering of crispy, herby panko breadcrumbs, this tomato gnocchi recipe is absolutely irresistible. And, you’ll need just 30 minutes to make it!
Table of Contents
About this gnocchi in red sauce
Hearty and comforting, this gnocchi marinara is everything you could ever dream of—soft, pillowy gnocchi bathed in a super simple tomato sauce infused with fresh garlic, rich tomato paste, aromatic Italian seasonings, salty parmesan, and a tiny hint of heat from red pepper flakes. But, that’s not it—all that tomato gnocchi goodness gets topped off with a generous amount of creamy-dreamy burrata cheese and crispy-crunchy-herby panko breadcrumbs. It’s truly a dish that’s extra in the most delicious way possible.
Serve this gnocchi in tomato sauce recipe at your next weeknight family meal, enjoy it for a cozy date night in, or make it for your next special celebration. Regardless, ready in 30 minutes or less, this easy-to-make gnocchi with red sauce will have you feeling like a culinary rockstar in your kitchen!
If you’re looking for more tomato sauce-y pasta dinners, check out these reader favorites next: Mushroom Sauce Spaghetti, Spaghetti with Meat Sauce, Cherry Tomato Pasta, Homemade Spaghettio-s, and Pasta with Bolognese Sauce.
Why you’ll love this recipe!
- Made with Pantry Staples. This gnocchi in red sauce recipe is easy to make any time as it uses ingredients you likely already have on hand in your pantry and fridge.
- 30 Minutes or Less. Thanks to a few smart short cuts like store-bought (or pre-prepared) marinara and shelf-stable potato gnocchi, you can get this dish on the table in just 30 minutes.
- Perfect Balance of Flavors and Textures. Soft, pillowy gnocchi meets silky, rich marinara sauce, Italian flavors, and plenty of melty cheese. It’s savory, hearty, and ultra flavorful – what’s not to love?
- Burrata Magic. Creamy burrata is an absolute dream that elevates this gnocchi to the next level of yum.
- Customizable to your Tastes or Preferences. Add more red pepper flakes for a spicy kick, deglaze with red wine for extra flavor, swap the burrata for mozzarella, or add a little extra cream for a richer dish. The world is your figurative oyster.
Ingredients for tomato gnocchi
Below is everything you’ll need to make this mouthwateringly delish gnocchi with tomato sauce recipe:
- Gnocchi. Soft, pillowy potato gnocchi are the base of this dish, so make sure you use a good store-bought gnocchi or make your own if you’re feeling adventurous.
- Oil and Butter. You’ll need unsalted butter and olive oil for sautéing and starting that base of flavor.
- Sweet Onion. Mild and aromatic, sweet onions lend delightful flavor, but you can swap in a yellow onion if you prefer.
- Seasonings. A combination of Italian seasonings, crushed red pepper flakes, kosher salt and ground black pepper bring plenty of flavor. You can make your own Italian spice or use store-bought.
- Garlic. Fresh garlic adds irresistible flavor. Be sure you use fresh cloves and mince them yourself for the best flavor. That minced stuff in a jar is convenient, but it definitely lacks the same flavor as the fresh stuff.
- Tomato Paste. A couple tablespoons of tomato paste provides intense tomato flavor and helps thicken the sauce slightly.
- Marinara Sauce. Aside from the gnocchi, the red tomato sauce is the second most important ingredient – so make sure you use a good-quality brand or make your own marinara tomato sauce for the best flavor.
- Heavy Cream. A touch of heavy cream brings everything together and gives the tomato gnocchi a smooth, creamy finish.
- Cheeses. Freshly grated parmesan cheese lends a salty, slightly nutty finish, while burrata cheese lends richness and a touch of indulgence. Swap: You can use fresh mozzarella instead of burrata if you prefer.
Recipe variations
Want to mix things up? Below are a few deliciously easy tweaks and variations for this gnocchi with tomato sauce recipe:
- Spicy Gnocchi Marinara. If you love a little heat, increase the crushed red pepper flakes or add a pinch of chili powder to the tomato sauce.
- Alcohol Twist. For a richer flavor, deglaze the pan with a little red wine before adding the tomato sauce. Or simply swap out the marinara sauce for vodka sauce instead.
- Vegetarian Delight. You can easily pack this gnocchi recipe with your favorite veggies for a little more heft. Roasted bell peppers are a favorite here. But you can also try stirring in baby spinach, or adding sautéed mushrooms, cauliflower, or zucchini into the marinara sauce.
- Vegan Version. To make this recipe plant-based, swap the heavy cream for coconut cream or a dairy-free cream alternative. Also, be sure to use dairy-free cheese like cashew cheese or nutritional yeast instead of parmesan. And finally, skip the burrata for a dairy-free option.
- Gluten-Free Gnocchi. If you’re gluten-sensitive, use gluten-free gnocchi, which is available at many grocery stores.
- Tomato Gnocchi Bake. For a fun twist, after mixing the gnocchi with the red sauce, transfer the dish to a casserole pan, top with burrata or mozzarella cheese, and bake in the oven until golden and bubbly for a melty-cheesy top.
- Add Protein. For a more filling meal, stir in some cooked Italian sausage, crispy pancetta, grilled chicken, or even crispy bacon.
Chef expert tips for the best gnocchi with tomato sauce
- Quality Tomato Red Sauce. Make sure you use a good-quality brand of marinara tomato sauce or make it yourself. The red sauce is a huge part of this gnocchi recipe, so for the best taste, you’ll need to use the best sauce.
- Simmer Sauce Gently – Covered. When simmering your red sauce, make sure you cover the pan and keep the heat on low. This helps the flavors meld together gently without over-reducing the sauce.
- Salt Water Generously. Once your water comes to a boil, salt it very generously—it should be as salty as the ocean. This helps infuse flavor directly into the gnocchi, so don’t skip this step.
- Don’t Overcook the Gnocchi. Potato gnocchi cook super quick! Once they float to the top of the boiling water, remove them immediately as they’ll continue to cook a little in the tomato sauce. Do not overcook the gnocchi or you’ll run the risk of the dumplings falling apart.
- Reserve Pasta Water. Save at least a cup of gnocchi cooking water before draining—this stuff is liquid gold. You’ll want to add a little bit of this starchy water to the tomato sauce for a super silky, cohesive consistency.
- Freshly Grate Cheese. That green container of pre-shredded parmesan doesn’t melt smoothly, so be sure to grab a block of parmesan and grate it yourself.
- Adjust to Suit Your Tastebuds. Taste the red sauce before you add the gnocchi and adjust it to suit your personal tastes. Add red pepper flakes for heat, parmesan for savory, and salt for overall flavor.
- Garnish with Burrata. The creamy burrata is what makes this dish extra special. You can use a 4-ounce ball of burrata, or don’t hold back—go all in with an 8-ounce container for a rich, luxurious finish.
- And Herby Breadcrumbs. If you’re looking for next level flavor, don’t skip the toasty breadcrumb topping – it’s truly the perfect finishing touch on this gnocchi in red sauce recipe.
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!
How do I know when my gnocchi is done cooking?
When the gnocchi floats to the surface of the boiling water, it’s ready! Typically, you’d want to give it another 30 seconds to ensure it’s cooked through, but you don’t want to do that here since the gnocchi will continue to cook in the red sauce. Gnocchi typically take anywhere between just 2-3 minutes, don’t let them boil too long, or they will get mushy.
Can I use frozen gnocchi for this recipe?
Sure! While I prefer shelf-stable gnocchi, frozen potato gnocchi will work just fine. Simply drop them into the salted, boiling water straight from the freezer—don’t thaw it first. Just note that frozen gnocchi will take a little bit longer to cook.
Is there a different type of pasta for this recipe?
Absolutely! If gnocchi isn’t your thing, you can try stuffed pastas, like tortellini or ravioli for a similar dish. Or take things in a totally different direction and use penne, rigatoni, orecchiette, or spaghetti.
Regardless of what you use, just make sure you cook it to 1-minute shy of al dente.
Can I add meat to this recipe?
You bet! I personally love adding Italian sausages, ground beef, or pancetta to this gnocchi with red sauce recipe—depending upon what’s on sale. However, chicken, turkey, bacon, or even tofu would all work great here. Just make sure you cook the meat prior; then stir it into the marinara sauce before adding the gnocchi. And you may want to consider reserving a little more cooking water to thin the sauce as needed.
Can I make this recipe ahead of time?
Sure! If you’re looking to meal prep this tomato gnocchi recipe, I recommend simply making the marinara tomato sauce in advance and then storing it in the fridge. You can also make the panko topping in advance and simply store it in a zip closure bag on the counter. Then when you’re ready to eat, simply reheat the sauce, boil the gnocchi for a couple minutes, stir everything together, and enjoy.
Easy to make, full of soft, pillowy gnocchi, silky red sauce, and two types of luscious cheese, this gnocchi in tomato sauce recipe is the ultimate comfort food! I hope you give it a try—just don’t forget to share your results on social or drop a comment below!
Cheers and happy cooking,
Cheyanne
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More simply delicious gnocchi recipes!
Gnocchi in Red Sauce
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.
- 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.
- Add Tomato Paste: Add the tomato paste to the skillet and cook, stirring frequently, until caramelized, about 2-3 minutes.
- 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.
- 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.
- Add the Cream and Parmesan to Marinara Sauce: Add the heavy cream and parmesan cheese to the sauce and stir well to combine.
- 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.)
- 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.
- Serve Gnocchi in Red Sauce: Garnish with crushed red pepper flakes and more parmesan cheese, if using. Enjoy immediately while warm.
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.
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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.
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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
Nutrition
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