Gnocchi with Pomodoro Sauce Recipe | Yummly

Gnocchi With Pomodoro Sauce

Fatima Abou-Eid: "This was absolutely delicious! The sauce was rich…" Read More
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  • 1/4 cup DeLallo Extra Virgin Olive Oil (plus 1 tablespoons)
  • 4 stems Italian flat leaf parsley (fresh)
  • 4 stems fresh oregano
  • 2 stems fresh rosemary
  • 2 stems fresh basil (plus 2 more stems for garnish)
  • 1/2 yellow onion (diced)
  • 3 cloves garlic (pressed or minced)
  • 28 ounces San Marzano tomatoes (DeLallo)
  • kosher salt
  • freshly ground black pepper
  • 1 pinch red pepper flakes
  • 1/4 cup heavy cream (optional)
  • 16 ounces potato gnocchi (DeLallo)
  • 8 ounces mozzarella balls (cherry size, cut in half)
  • 1/2 cup grated Parmesan cheese (freshly)
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    Fatima Abou-Eid a day ago
    This was absolutely delicious! The sauce was rich and creamy, and the mozzarella cheese really lifted it. It was super easy, too. I can’t wait to make it again.
    Marques 16 days ago
    Tried it with the family, modified it a bit and came out great. Used italian pepper instead of red pepper flakes, purple onion instead of yellow, normal tomatoes with seeds removed (skin was thick and it is the only aspect I'd change), a little bit of tomato pulp (because the tomatoes used were not canned), and finally used just a bit of soy cream instead of heavy, so the dish would be a little less fat.
    Ben McMurtry 24 days ago
    Also recently discovered the wonder of gnocchi pomodoro, this recipe does it justice!
    Jasmine Harris a month ago
    This came out amazing! The only differences were that I used dry herbs and added chicken. Served it up with a side salad and some garlic butter toast - yum!
    Jackie a month ago
    The best pomodoro sauce, I doubled the recipe to accommodate the size of my family.
    Jordan Mabey 3 months ago
    Amazing. Like so good. Super fresh tasting and definitely in our frequent rotation. One pan (except for boiling pasta) is a huge plus.
    Lisa S. 4 months ago
    This sauce is better than most restaurant pomodoros! I tried it without the onions and had to add the garlic with the tomatoes to avoid burning the garlic.
    Jo LeRoy 4 months ago
    Pretty good - a little soupier than I expected. Might omit the Parmesan at the end; it’s plenty cheesy already!
    Tondra 5 months ago
    It was very good! Thanks for the recipe
    Michael Baldwin 5 months ago
    Another superb flavoursome meal. Sauce was delicious using the VFTGI fresh ‘tomato sauce’. I also added zucchini and portobello mushrooms to round out the gnocchi/potato and tomato flavour! Another keeper of a recipe! Cheers...
    Hannah Holbrook 5 months ago
    Extremely yummy! I added chicken in with it. So good.
    Lucie Dugas 7 months ago
    Excellent! Utiliser absolument les herbes fraîches et la crème. Très facile et goûteux!
    Jeannie 9 months ago
    Oh my gosh, this was to die for and my husband is now addicted to this recipe! I didn't have any fresh herbs on hand and used dry, I could just imagine the difference it would have made using the fresh herbs, nonetheless, it was so tasty and delicious!!
    Kaytie Davis 10 months ago
    Absolutely amazing! Definitely will make again!
    Tommy White 10 months ago
    Fantastic. It was a hit with everyone
    cob 10 months ago
    Super good! Would recommend. If you have a family member who doesn't like tomatoes or onions, just make sure to use an immersion blender on the onions and tomatoes
    Paula Sarkis a year ago
    I added coconut milk instead of the white cream. It tastes delicious!
    Tim W. a year ago
    I made this with my daughter and it turned it great!! My wife said it was he best pasta dish she’d ever had—we can’t wait to make it again!!!
    Guertin 2 years ago
    Turned out great. First time eating gnocchi and it was soooo good I even forgot to put the cream in and still turned out great
    Eff Baan 4 years ago
    Absolutely delicious!!! Yum!! I used more local (in Mexico) ingredients but imported gnocchi, I added some red wine right before add the tomatoes into the onion (2 oz) and used Oaxaca cheese instead mozzarella. Yumm'ed