Pillowy light gnocchi tossed in a fresh tomato sauce made from ripe tomatoes, oregano and garlic. Simple to prepare yet bursting with authentic flavour.
This gnocchi with fresh tomato sauce is an elegantly straightforward dish that relies on the quality of its ingredients. A small effort to blanch and peel the tomatoes transforms the sauce: the fresh, ripe flavour of newly peeled tomatoes is far superior to most canned alternatives. The result is a clean, bright tomato taste without the harsh acidity sometimes present in cheaper canned tomatoes.
Blanching tomatoes is quick and effective: score the base of each tomato with a small “X”, plunge them into boiling water for about 30 seconds, then transfer immediately to an ice bath. The skins will slip off easily, leaving the pure tomato flesh. Remove the core and roughly quarter the tomatoes before processing.
To make a smooth, seed-free sauce, blitz the quarters in a food processor to a fine pulp and pass the mixture through a fine sieve. Straining removes seeds and any coarse pulp that can impart a bitter note, giving a silky textured sauce that clings well to gnocchi.
To prepare the sauce, warm a tablespoon of extra virgin olive oil in a wide pan. Add one finely chopped clove of garlic and a tablespoon of dried oregano and sauté for just a few seconds—avoid browning the garlic so it stays sweet and aromatic. Pour in the sieved tomato pulp, season lightly with salt and freshly ground black pepper, and simmer gently for about 10 minutes, or until the sauce reduces by roughly half and gains some body.
Taste the sauce as it cooks. With perfectly ripe tomatoes it will usually need little more than a pinch of salt; some tomatoes benefit from a tiny pinch of sugar to balance acidity, but do not add sugar unless you find it necessary. The goal is a bright, balanced sauce where the tomato flavour remains front and centre.
When the sauce is nearly finished, cook the gnocchi in a large pot of salted boiling water. Fresh gnocchi cook very quickly—when they float to the surface, they are ready. Lift them out with a slotted spoon and add directly to the pan with the tomato sauce. Toss gently to combine so each dumpling is coated in tomato, then serve immediately with a generous grating of Parmesan.
For more gnocchi recipes try;
- Gnocchi with walnut and chili pesto
- Gnocchi with tomato and ‘Nduja
- Fried gnocchi with prosciutto and pecorino
If you try this recipe, please share how it turned out. I love hearing feedback and tips from home cooks—small adjustments often make a big difference depending on tomato variety and personal preference.
Gnocchi with Fresh Tomato Sauce
By Emily
Ingredients
- 1.1 lbs (500g) gnocchi
- 2.2 lbs (1kg) fresh ripe tomatoes
- 1 tbsp dried oregano
- 1 clove garlic, finely chopped
- 1 tbsp olive oil (extra virgin recommended)
- Parmesan for grating
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Cut a shallow “X” into the base of each tomato and blanch them in boiling water for about 30 seconds. Remove with a slotted spoon and transfer to a bowl of ice-cold water.
- Once cool enough to handle, peel the tomatoes; the skins should come away easily. Remove the green core, quarter the tomatoes and place them in a food processor. Blitz to a fine pulp, then press the pulp through a fine sieve to remove seeds and any coarse bits. Set the strained tomato juice aside.
- In a large pan, warm 1 tbsp olive oil over medium heat. Add the chopped garlic and dried oregano and sauté briefly—only a few seconds—until fragrant but not browned. Add the strained tomato pulp, season with a pinch of salt and pepper, and simmer gently for around 10 minutes or until reduced by about half and slightly thickened. Taste and adjust seasoning; add a pinch of sugar only if needed to balance acidity.
- Meanwhile, bring another large pot of salted water to a rolling boil. Cook the gnocchi: when they rise to the surface they are cooked through (this usually takes just a minute or two for fresh gnocchi). Scoop them out with a slotted spoon and transfer directly into the pan with the tomato sauce.
- Toss the gnocchi in the sauce so each piece is well coated. Serve immediately in warmed bowls with a generous grating of Parmesan and an extra drizzle of olive oil if desired.
Helpful Info for All Recipes
- I typically use extra virgin olive oil for best flavour.
- When using canned or jarred tomatoes, choose a quality brand for the best results.
- Vegetable sizes are assumed medium unless stated otherwise.
- Recipe times are tested using a fan (convection) oven where relevant.
Nutrition
Nutrition information is an approximation and should be used as a guide only.