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Gnocchi with Creamy Pomodoro Sauce

Gnocchi with Creamy Pomodoro Sauce

Looking for a simple comfort food recipe? This Baked Gnocchi is perfect! Add extra veggies or sausage to make it even more hearty. A delicious comfort food classic in record time! Using Red Gold tomatoes and fresh herbs, this meal is packed with flavor!


I know many of us in the Midwest aren’t thinking of comfort food right now. We have some crazy weather for February right now: yesterday it was 60º! It’s hard to not be super excited about sunshine, but I know for a fact that it will snow again.

Gnocchi is a pantry staple for us since it’s so quick and easy. Gabby calls it Gnocch-IO (like Pinocchio) and we just let it slide since it’s so cute with her missing teeth. Aside from pasta based dishes, it’s great for soups and slow-cooker meals. Aldi offers both regular and whole wheat varieties!


This creamy pomodoro sauce is going to be a new staple in our house. If you can’t find Red Gold whole tomatoes in a large can, feel free to substitute the crushed variety. I think this would be delicious for homemade pizza or used instead of marinara for Chicken Parmesan.

See Also
Brazilian Stout Bread

It’s a great idea to turn this into a pizza baked gnocchi. After cheese, if you add your favorite pizza toppings it’s a fun twist on a pizza night!

Baked Gnocchi with Creamy Pomodoro Sauce

Ashleigh Evans
Course Main


  • 1 package potato gnocchi around 1 pound
  • 1/4 cup Olive Oil
  • 4 stems fresh flat leaf parsley
  • 4 stems fresh rosemary
  • 4 stems fresh basil
  • 1 teaspoon dried oregano
  • 1/2 cup thinly sliced shallots around 1 whole shallot
  • 3 garlic cloves minced
  • 1 tablespoon Red Gold® Tomato Paste
  • Salt and black pepper to taste
  • Pinch red pepper flakes
  • 1 28 ounce can Red Gold® Whole Peeled Tomatoes, or Crushed Tomatoes
  • 1/4 cup heavy cream
  • 8 ounces shredded Italian Cheese
  • Fresh basil leaves torn for garnish


  • Preheat oven to 400º.
  • Spray an oven safe dish with non-stick cooking spray.
  • Cook gnocchi and cook according to package directions. Drain and set aside. (You'll know it's done when it floats to the top, after about 2 minutes. DON'T overcook!)
  • Add EVOO to large pan over medium heat. Add parsley, oregano, rosemary and basil. Cook for about 5 minutes or until the herbs become crisp. Remove herbs and discard.
  • Add shallots and stir frequently, for about 3 minutes.
  • Add garlic and cook for an additional 1 minutes, being careful not to burn.
  • Stir in tomato paste, salt, black pepper and red pepper flakes, cooking about 30 seconds more. Slowly pour in crushed tomatoes into the pan along with the juice. Crush with a potato masher or flat spatula.
  • Reduce heat and simmer sauce for 10 to 15 minutes until slightly thickened. Remove from heat and stir in cream and gnocchi.
  • Pour mixture into baking dish. Cover with cheese.
  • Place in oven and cook for 10 minutes, or until bubbly and brown. .
  • Allow baked gnocchi to rest for 5 minutes before serving. Then top with fresh torn basil.


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