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Cheesy Gnocchi With Tomato Sauce - Cozy, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) potato gnocchi (shelf-stable, refrigerated, or homemade)
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped (optional but recommended)
  • 1 can (28 oz/800 g) crushed tomatoes or tomato passata
  • 1 tbsp tomato paste (optional, for depth)
  • 1 tsp sugar or a pinch, to balance acidity (optional)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil or 6–8 fresh basil leaves, torn
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded low-moisture mozzarella
  • 1/3 cup grated Parmesan or Pecorino Romano
  • 1/2 cup ricotta (optional, for extra creaminess)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Prep the basics. Set your oven to broil on high (or preheat to 450°F/230°C if you don’t have a broiler). Bring a large pot of salted water to a boil for the gnocchi. Have a large oven-safe skillet ready.
  2. Start the sauce. Warm the olive oil in the skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
  3. Build flavor. Add tomato paste (if using) and cook for 1 minute, stirring. Pour in the crushed tomatoes. Season with oregano, basil, red pepper flakes (if using), 1/2 tsp salt, and a few grinds of pepper. Add a pinch of sugar if the tomatoes taste sharp.
  4. Simmer. Let the sauce bubble gently for 8–10 minutes, stirring occasionally. You want it slightly thickened. Taste and adjust salt and pepper. If using fresh basil, fold it in now.
  5. Cook the gnocchi. Drop the gnocchi into the boiling water. They’re done when they float—usually 2–3 minutes. Use a slotted spoon to transfer them directly to the sauce. It’s fine if a little pasta water comes along; it helps the sauce cling.
  6. Add the cheeses. Gently fold the gnocchi into the sauce. Dot with spoonfuls of ricotta (if using), then sprinkle the mozzarella evenly over the top. Finish with the Parmesan.
  7. Broil to finish. Move the skillet to the oven and broil 2–4 minutes, until the cheese is melted, bubbling, and lightly golden. Watch closely—broilers vary and cheese can burn fast.
  8. Rest and garnish. Let the dish sit 2–3 minutes so the sauce settles and the cheese firms slightly. Sprinkle with fresh basil or parsley. Serve hot.