This easy gnocchi with marinara sauce is a quick and incredibly delicious comfort food meal. Ready in 10 minutes from start to finish!
Super simple gnocchi recipe
Some weeknights (or every weeknight?) you just need to get dinner on the table fast. This gnocchi with homemade marinara offers maximum flavors with the minimum of fuss. No chopping and sautéing onions and garlic, no blending ingredients. It’s probably the easiest homemade marinara sauce ever.
Shelf-stable vacuum-packed Gnocchi and crushed tomato cans are a go-to staple to keep in the pantry. They make meal planning a breeze.
Italian entrée at home
It's easy to turn store-bought gnocchi into a restaurant-worthy meal! There's nothing quite like soft, pillowy gnocchi drenched in a tasty marinara sauce. The tomato-based sauce is creamy, and the fresh basil takes the flavor to the next level. Total comfort food. It’s so easy to make an Italian restaurant entrée at home.
What kind of gnocchi to use in this recipe?
I use shelf-stable (dry) potato gnocchi that come in vacuum-sealed bags. You can find them in the dried-pasta aisle in most grocery stores.
You can also use refrigerated gnocchi from the produce aisle or frozen ones. Just make sure it’s enough for 2 servings.
Of course, if you have time to make potato gnocchi from scratch, please go ahead. They are delicious. But if it’s a weeknight, you are tired, and you want some gnocchi without devoting a lot of time to making gnocchi yourself, the store-bought stuff is really more than ok.
I hope you love this quick and easy gnocchi recipe. Please leave me a comment and rating if you do!
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Easy Marinara Gnocchi – ready in 10 minutes!
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tablespoon olive oil
- 1 bag (17.5 oz / 500 g) potato gnocchi (see notes)
- ¼ cup (20 g) freshly grated parmesan (see notes)
- ¼ teaspoon fine salt
- Freshly ground black pepper
- Leaves from 3 large basil sprigs, plus more for garnish
- Parmesan shaves for garnish
- Add crushed tomatoes and olive oil to a large saucepan or skillet over medium heat and bring to a simmer.
- Add parmesan, salt, and black pepper to the slowly simmering tomato sauce. Cook for 3 minutes, stirring occasionally.
- Meanwhile, bring a pot of generously salted water to a boil (an electric water kettle comes in handy). Add potato gnocchi and cook until they are floating, about 3 minutes (see package instructions).
- While gnocchi are cooking, add fresh basil, large leaves torn, to the sauce. Cook a few more minutes if you want to further reduce the sauce. Taste and season with salt as needed.
- Drain gnocchi, and add them to the marinara. Stir until combined.
- Top with fresh basil leaves and parmesan shaves, and enjoy.