Gnocchi with Tomato Sauce in a white saucer with parmesan cheese
Meals (Lunch & Dinner)

Gnocchi Pasta In Tomato Sauce (Gnocchi Pomodoro)

A simple yet rich and filled with aroma and flavours pasta recipe that stays with you. It leaves you with that awesome satisfying feeling of wanting to eat just a little bit more. Gnocchi Pasta in Tomato Sauce or more traditionally called as Gnocchi Pomodoro has fresh tomato sauce infused with herby flavours and of course the pillowy goodness of gnocchi. Fresh, vibrant, pungy and aromatic are only a few words I’d like to use to describe this delicious Gnocchi Pasta In Tomato Sauce. 

I first had this in Rome when my husband ordered it and I of course sneakily tasted it from his plate. We loved it and next thing you know, we are in a store, buying some gnocchi pasta to try at home. We love how it turned out at home and it definitely reminds us of that awesome time we had in Rome. The tender and soft gnocchi goes so well with this simple tomato sauce and topping it with grated Parmigianio-Reggiano just completes it in every sense.

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Gnocchi with Tomato Sauce in a white saucer with parmesan cheese

Gnocchi Pasta In Tomato Sauce

  • Author: Shradha Rawat
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian


Gnocchi pasta in Tomato Sauce has fresh tomato sauce infused with herby flavours and of course the pillowly goodness of gnocchi.



  • 1 cup gnocchi pasta
  • Water (to cook the pasta)
  • Salt to taste
  • 2 tbsp olive oil
  • Fresh rosemary and thyme (see notes if not available)
  • 45 garlic cloves, crushed
  • 1 onion, diced
  • 5 tomatoes, pureed
  • 1 tbsp dried oregano
  • 1 tsp black pepper powder, freshly ground
  • 1 tsp red chilli flakes
  • ¼ cup grated parmesan cheese


  1. In a sauce pan, add water and bring it to a boil. Season it with more than a tsp of salt. Then, add the gnocchi pasta. Let it cook until the gnocchi starts to float to the top of the boiling water. Save ½ cup of pasta stock to add to the sauce later.
  2. In the meanwhile, add olive oil in a pan on medium heat. When it’s hot, add fresh rosemary and thyme. When they’re crisp, fish them out using a spoon or fork. (see notes)
  3. Then add crushed garlic, onion, and saute them until light brown.
  4. Add tomato puree, pasta stock, and cook on medium-low for about 15 minutes or until it thickens.
  5. Season with salt, black pepper, red chilli flakes, and add dried oregano. Simmer for another 5 minutes.
  6. Drain water from the pasta and add cooked gnocchi pasta to the sauce. Mix well.
  7. Garnish with a generous amount of grated parmesan cheese and fresh basil leaves.


  1. Fresh rosemary and thyme can be replaced with dried and can be added later along with dried oregano.
  2. If you’re not using fresh rosemary and thyme, you can use just 1 tbsp of olive oil. I used two because the herbs suck a lot of oil while frying.

Keywords: gnocchi, pasta, italian

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