Homemade Gnocchi With Tomato Sauce


These wonderfully soft, pillowy gnocchi are served with a simple tomato sauce. Ready in an hour, this recipe serves two people.

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Homemade gnocchi with tomato sauce
Veronique van Ohmydish

Made by Véronique

Published at 2015-03-07, this recipe is for 2 people and takes 55 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-09-2023

55 minutes 2 people Main course
Homemade gnocchi with tomato sauce


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  • 500 grams of potatoes
  • 4 egg yolks
  • 60 grams of parmesan cheese + extra for garnish
  • 150 grams of flour
  • 800 grams (2 cans) of diced tomatoes 
  • 2 shallots
  • 3 garlic cloves
  • Salt and pepper to taste
  • Optional: a pinch of chilli flakes or cayenne pepper
Homemade gnocchi with tomato sauce ingredients
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Kitchen equipment

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  • Frying pan
  • Large saucepan
  • Fork
  • Fine sieve
  • Chopping board
  • Chef's knife
  • Vegetable peeler

Homemade Gnocchi With Tomato Sauce

55 minutes 2 people Main course

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Preparation – 45 minutes

For the best gnocchi, boil the potatoes in their skins and then peel them. For a quicker version, peel the potatoes then cut them into large chunks. Boil the potato pieces for 20 minutes.

Meanwhile, peel the shallots and garlic cloves and set them aside. Make a smooth purée of the potatoes. Use a fine sieve and a large spoon/ladle for this; press the potatoes through the sieve using the spoon. Season with salt and pepper.

Dust your hands and the work surface with flour. Mix the egg yolks, Parmesan cheese and flour into the mashed potatoes with your hands. The dough should feel slightly tacky.

Divide the dough into equal pieces and roll into long strips, approximately 2.5 cm thick. Cut the rolls into smaller pieces and use a fork to make pretty little gnocchi (see example below).

Making gnocchi
Making gnocchi

Press with your thumb and roll forward slightly to create a ridged pattern. The sauce will cling better to this structure. Dust the gnocchi with a little flour to prevent them from sticking to each other.  

Homemade gnocchi with tomato sauce
Homemade gnocchi with tomato sauce

Finishing the homemade gnocchi with tomato sauce – 10 minutes

Bring a pan of water to a boil and add a pinch of salt.

Sauté the onions and shallots in a frying pan. Add the diced, canned tomatoes after a few minutes and bring to a boil. Purée the tomato sauce, then season with salt, pepper and chilli flakes or cayenne pepper (if using).

Cook the gnocchi for a few minutes in the pan of boiling water. Do not add too many gnocchi at the same time. The gnocchi are done as soon as they float to the surface.

Mix the gnocchi through with the simple tomato sauce and add extra Parmesan cheese, to taste. Enjoy!

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Homemade Gnocchi With Tomato Sauce: frequently asked questions

Where do gnocchi come from?

Even though they are made from potatoes, gnocchi are an Italian type of pasta. Different from the standard spaghetti or macaroni, the potato in the gnocchi gives them a soft, light texture.

What does gnocchi mean?

In Italian, the word gnocchi is the plural of from gnocco, which means lump. Gnocchi sounds much tastier!

What exactly are gnocchi?

Gnocchi are little dumplings made from a base made of potato, flour and egg. They are formed with the help of a fork to achieve the familiar gnocchi shape.

They are then boiled, or sometimes fried in oil, after which various seasonings or sauces are added.

Where can I buy gnocchi?

You can easily make your own gnocchi using this recipe, or you can buy them ready-made in most major supermarkets. They can usually be found in the fresh food aisle, but often also frozen or long-life vacuum packed.