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skillet with tomato sauce and gnocchi covered with cheese and garnished with fresh basil. spoon sticking out the side

Gnocchi Al Pomodoro

  • Author: Brita Britnell
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


  • 1/4 cup extra virgin olive oil
  • 4 stems of fresh Italian flat leaf parsley
  • 2 stems of fresh rosemary
  • 2 stems of fresh basil
  • 1 medium yellow onion, diced
  • 5 cloves of garlic, minced
  • 1 28 ounce can of San Marzano tomatoes
  • 1/2 teaspoon of salt
  • black pepper to taste
  • 1/4 cup of heavy cream (coconut cream or unflavored dairy-free creamer also works for dairy free)*
  • 1/2 cup of dry red wine
  • 1 bay leaf
  • 1 16- ounce package of gnocchi
  • 8 ounces of pearl or cherry size mozzarella balls (if cherry, I suggest cutting them in half)*
  • 1/2 cup of shredded provolone or parmesan cheese*


  1. Preheat the oven to 425 degrees F.
  2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add in the fresh parsley, rosemary and basil. Cook until the herbs start to get a little crispy, about 4-5 minutes. Discard the parsley and basil but save the rosemary for a little later.
  3. Keeping the heat in the pan, add to the olive oil the onion and garlic. Season withe 1/2 teaspoon of salt and pepper to taste. Cook until softened, about 5 minutes.
  4. Stir in all of the tomatoes, cream, and wine. Add the bay leaf and the crispy rosemary and simmer the sauce for 15 minutes or until it has thickened slightly.
  5. Mix in the gnocchi, bring the sauce to a boil and cook another 4 minutes.
  6. Remove from the heat and discard the bar leaf and rosemary. Place the mozzarella all through the skillet, pressing each piece down into the sauce a bit. Sprinkle on the shredded cheese and bake for 15 minutes. Optional: broil for a few minutes to get the cheese a little crispy on the top.
  7. Remove from the oven, let cool for about 5 minutes and ENJOY!


Cream: you could also omit the cream altogether as desired

Cheese: feel free to sub in dairy free cheese alternatives to make this vegan!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american

Keywords: gnocchi recipe, one pot gnocchi, gnocchi al pomodoro