Quick skillet gnocchi with tomato sauce are a practical dinner when you want a warm, comforting first course without boiling a separate pot of water. The gnocchi cook directly in the sauce, absorbing flavor while keeping the preparation simple.
Recipe facts
Details
- Prep: 3 min
- Cook: 12 min
- Servings: 2 servings
- Difficulty: Easy
- Cost: €
Nutrition (per serving)
- Calories: 520 kcal
- Protein: 12 g
- Carbs: 85 g
- of which sugars: 6 g
- Fat: 14 g
- of which saturates: 3 g
- Fiber: 4 g
- Sodium: 760 mg
- Cholesterol: 20 mg
Indicative values only. This does not replace medical advice.
Ingredients (2 servings)
- 500 g potato gnocchi
- 350 g tomato passata
- 1 small garlic clove
- 2 tablespoons extra virgin olive oil
- Fresh basil
- Salt and black pepper
- Grated parmesan, optional
Quick method
- Heat olive oil and garlic in a large pan.
- Add tomato passata, salt and pepper, then cook for 5 minutes.
- Add the gnocchi directly to the sauce with a small splash of water.
- Cover and cook gently for 5-7 minutes, stirring carefully.
- Finish with basil and parmesan if desired.
Why this recipe works
Cooking the gnocchi directly in the sauce saves time and creates a more cohesive dish. The starch released by the gnocchi slightly thickens the tomato sauce, so the result feels creamy without adding cream.
The most important step
Use a wide pan and stir gently. Gnocchi become soft quickly and can break if moved too much. Add only a little water at first, because it is easier to loosen the sauce than to reduce an overly watery one.
Storage
This dish is best served immediately. Leftovers can be kept in the fridge for one day and reheated gently with a little water.
Nutrition note
The nutrition values are approximate and do not replace advice from a doctor, dietitian or nutritionist.
FAQ
Si, aumenta di 2-3 minuti la cottura.
No, si cuociono direttamente nel sugo.