Gnocchi Pomodoro

Gnocchi Pomodoro

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From:, October 2018

Classic tomato-basil sauce smothers tender gnocchi in this easy recipe. Using shelf-stable gnocchi makes this an easy vegan dinner. Eating gluten-free or just want to eat more vegetables? Try frozen cauliflower gnocchi instead.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1½ cups no-salt-added whole tomatoes, pulsed in a food processor until chunky
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ¼ cup chopped fresh basil
  • 1 (17.5 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi
  • Grated Parmesan cheese, for garnish


  • Prep

  • Ready In

  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook until softened, about 1 minute. Add tomatoes and salt and bring to a simmer. Reduce heat to maintain the simmer and cook, stirring often, until thickened, about 20 minutes. Remove from heat and stir in butter and basil.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Add the gnocchi to the tomato sauce and stir until coated. Serve with Parmesan, if desired.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 448 calories; 14 g fat(3 g sat); 4 g fiber; 69 g carbohydrates; 10 g protein; 14 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 673 IU vitamin A; 21 mg vitamin C; 89 mg calcium; 3 mg iron; 367 mg sodium; 229 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 2½ fat, 1 vegetable

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