Gnocchi in Tomato Basil Sauce – Simple, Comforting, and Fresh
Soft, pillowy gnocchi coated in a bright tomato basil sauce feels like weeknight comfort with weekend flavor. It’s the kind of meal that comes together quickly but tastes like you cooked all afternoon. The sauce is fresh, light, and fragrant, and the gnocchi soak it up beautifully.
You only need a few ingredients, and most of them are pantry staples. If you’re craving cozy without the fuss, this is a great place to start.
Gnocchi in Tomato Basil Sauce - Simple, Comforting, and Fresh
Ingredients
Method
- Warm the oil and garlic. In a wide skillet or saucepan, heat the olive oil over medium. Add the sliced garlic and cook until fragrant and just turning golden at the edges, about 60–90 seconds. Don’t let it brown too much.
- Build the base. Stir in the tomato paste and cook for 1 minute to caramelize it slightly.Add the crushed tomatoes, red pepper flakes, salt, and a few twists of black pepper. If your tomatoes taste sharp, stir in the sugar.
- Simmer gently. Bring the sauce to a gentle simmer and cook, uncovered, for 12–15 minutes, stirring occasionally. Tear in half the basil leaves during the last few minutes.Taste and adjust salt and pepper.
- Boil the gnocchi. Meanwhile, bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface, 2–3 minutes. Let them float for 30 seconds more to ensure they’re tender.
- Save some pasta water. Before draining, scoop out 1/2 cup of the starchy cooking water and set aside.Drain the gnocchi.
- Marry pasta and sauce. Add the gnocchi directly to the simmering sauce. Toss gently to coat. If the sauce feels too thick, add a splash of the pasta water until it looks glossy and clings well.
- Finish for richness. Stir in the butter (if using) until melted.Add the remaining basil, torn by hand. Drizzle with a little extra-virgin olive oil for shine and aroma.
- Serve. Plate the gnocchi and top with grated Parmesan or Pecorino. Add a few fresh basil leaves and a grind of black pepper.Serve hot.
Why This Recipe Works
The magic comes from fresh, quality ingredients and a smart sequence. Sautéing garlic in olive oil blooms its flavor without overwhelming the sauce.
A splash of tomato paste deepens the tomatoes’ sweetness and adds body. Simmering crushed tomatoes with basil lets everything meld without getting heavy. Cooking the gnocchi directly in salted water keeps them tender, and finishing them in the sauce helps the flavors cling.
A final drizzle of olive oil and grated cheese ties it all together.
Ingredients
- 1 pound (450 g) potato gnocchi, store-bought or homemade
- 2 tablespoons extra-virgin olive oil, plus more for finishing
- 3 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- 1 can (28 oz/800 g) crushed tomatoes or passata
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1/2 teaspoon kosher salt, plus more for pasta water
- Freshly ground black pepper, to taste
- 1 small bunch fresh basil, leaves torn
- 2 tablespoons unsalted butter (optional, for a silkier sauce)
- Freshly grated Parmesan or Pecorino Romano, for serving
Instructions
- Warm the oil and garlic. In a wide skillet or saucepan, heat the olive oil over medium. Add the sliced garlic and cook until fragrant and just turning golden at the edges, about 60–90 seconds. Don’t let it brown too much.
- Build the base. Stir in the tomato paste and cook for 1 minute to caramelize it slightly.Add the crushed tomatoes, red pepper flakes, salt, and a few twists of black pepper. If your tomatoes taste sharp, stir in the sugar.
- Simmer gently. Bring the sauce to a gentle simmer and cook, uncovered, for 12–15 minutes, stirring occasionally. Tear in half the basil leaves during the last few minutes.Taste and adjust salt and pepper.
- Boil the gnocchi. Meanwhile, bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface, 2–3 minutes. Let them float for 30 seconds more to ensure they’re tender.
- Save some pasta water. Before draining, scoop out 1/2 cup of the starchy cooking water and set aside.Drain the gnocchi.
- Marry pasta and sauce. Add the gnocchi directly to the simmering sauce. Toss gently to coat. If the sauce feels too thick, add a splash of the pasta water until it looks glossy and clings well.
- Finish for richness. Stir in the butter (if using) until melted.Add the remaining basil, torn by hand. Drizzle with a little extra-virgin olive oil for shine and aroma.
- Serve. Plate the gnocchi and top with grated Parmesan or Pecorino. Add a few fresh basil leaves and a grind of black pepper.Serve hot.
Keeping It Fresh
Tomato basil sauce tastes brightest when it’s not overcooked. Keep the simmer gentle and brief so the tomatoes stay lively and the basil remains aromatic. If you’re making the sauce ahead, hold off on adding the basil until you reheat and serve.
For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock to loosen the sauce, and finish with fresh basil to revive the flavors.
Health Benefits
- Tomatoes are rich in lycopene. This antioxidant is linked to heart health and may help reduce inflammation.
- Olive oil adds healthy fats. Extra-virgin olive oil supports heart health and helps your body absorb fat-soluble vitamins.
- Garlic brings more than flavor. It contains compounds that may support immune function and circulation.
- Portion control is simple. Gnocchi can be filling, so a moderate serving alongside a green salad or steamed vegetables makes a balanced meal.
- Fresh basil offers vitamins. Basil provides vitamin K and a burst of fresh flavor without extra calories.
What Not to Do
- Don’t burn the garlic. Bitter, overcooked garlic will dominate the sauce. Keep the heat moderate and watch closely.
- Don’t skip salting the water. Gnocchi need well-salted water to taste seasoned from the inside out.
- Don’t overcook the gnocchi. Once they float and turn tender, pull them.Overcooking makes them mushy.
- Don’t drown the sauce in basil early. Basil loses its aroma with long cooking. Add most of it near the end.
- Don’t forget to adjust acidity. If the tomatoes are sharp, a pinch of sugar or a knob of butter balances the sauce.
Recipe Variations
- Creamy Tomato Basil. Stir in 1/4 cup heavy cream or a spoonful of mascarpone at the end for a plush, pink sauce.
- Roasted Tomato Boost. Roast cherry tomatoes with olive oil, salt, and pepper at 425°F (220°C) until blistered. Fold them into the sauce for sweetness and texture.
- Spicy Arrabbiata. Increase red pepper flakes and add a pinch of smoked paprika for extra heat and depth.
- Garlic Butter Crunch. Toast breadcrumbs in butter with garlic and parsley.Sprinkle over the finished dish for texture.
- Protein Add-Ins. Add browned Italian sausage, grilled chicken, or sautéed shrimp to make it heartier.
- Veggie Upgrade. Fold in sautéed spinach, zucchini, or mushrooms after the gnocchi join the sauce.
- Dairy-Free. Skip the butter and cheese. Finish with extra olive oil, nutritional yeast, and lemon zest.
FAQ
Can I use homemade gnocchi?
Yes. Homemade gnocchi are wonderful here.
Keep them lightly floured, boil in salted water until they float, and handle gently so they don’t break.
What’s the best canned tomato to use?
Look for high-quality crushed tomatoes or passata made from ripe, sweet tomatoes. San Marzano or similar varieties offer a balanced flavor with less bitterness.
How do I make the sauce less acidic?
Add a small pinch of sugar, a pat of butter, or a splash of cream. Simmering a few extra minutes can also mellow sharp edges.
Can I make the sauce ahead of time?
Absolutely.
Make the sauce up to 3 days in advance and refrigerate. Reheat gently, then add fresh basil just before serving for maximum aroma.
Will frozen gnocchi work?
Yes. Cook from frozen in salted boiling water.
They may take an extra minute to float, but the method is the same.
How can I keep the gnocchi from getting soggy?
Don’t overcook them in water, and finish them in the sauce for just a minute or two. If needed, let the sauce reduce slightly before adding the gnocchi.
What cheese should I use?
Parmesan or Pecorino Romano both work well. Parmesan is milder and nutty, while Pecorino is saltier and sharper.
Use what you prefer.
Can I make it gluten-free?
Use gluten-free gnocchi, which are widely available. The sauce ingredients are naturally gluten-free, but always check labels to be sure.
What wine pairs well with this dish?
A light to medium-bodied red like Chianti or a juicy Montepulciano works nicely. If you prefer white, try a crisp Pinot Grigio.
How do I reheat leftovers?
Warm gently in a skillet over low heat with a splash of water or stock.
Add a little olive oil and fresh basil to brighten it back up.
Final Thoughts
This Gnocchi in Tomato Basil Sauce is straightforward, affordable, and satisfying. It leans on a few good ingredients and a gentle touch at the stove. Whether you’re cooking for one or feeding a crowd, it brings fresh flavor with minimal effort.
Make it once, and you’ll keep it in your weeknight rotation. A bowl of this is simple comfort done right.
