Gnocchi with Tomato Sauce: An Easy Italian Dinner for Beginners

Introduction

Come Friday night or a rainy night or, heck, any night, pasta is always a good idea. It’s tasty, comforting, and approachable, even if you’re just learning your way around a kitchen. All you need are a few pantry staples and a trusted knife or two, like the ones from THE CUSTOM CHEF™.

This recipe uses gnocchi, a small doughy dumpling generally made from potatoes as well as flour and egg. Tossed in a tangy tomato sauce with a hint of spice, the fluffy gnocchi is filling (but not heavy) and cozy as can be. Read on for the simple how-to.

Serving Size

Serves 2 to 3.

Prep Time

15 minutes

Cooking Time

35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 28 oz can crushed tomatoes
• 1 cup (8 oz) tomato passata sauce
• 2 sprigs basil (a sprig is a stem with approximately 3 to 4 leaves)
• 1/4 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground pepper
• 1–2 packets premade gnocchi
• Thinly shaved parmesan cheese, for serving

Step-by-Step Instructions

1. Heat oil in a sauté pan over medium heat until hot but not smoking. Add onion and garlic. Cook for approximately 5 minutes, stirring occasionally, until onion is translucent.
2. Add wine; cook until most liquid has evaporated.
3. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes.
4. Season with salt and pepper. Remove from heat; cover to keep warm.
5. Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the gnocchi.
6. When the gnocchi rise to the top (after about 2 minutes), continue to cook until tender. Transfer gnocchi with a slotted spoon to the pan with sauce. Gently toss to coat. Save a cup or so of the pasta water for storing and reheating.
7. Serve with shaved parmesan and a sprig of basil.

Pro Tips for Beginner Cooks

• When chopping onions, use a sharp santoku or utility knife. A sharp edge slices cleanly through slippery layers and reduces eye-stinging juices.
• To reduce onion tears, chill the onion in the fridge for 30 minutes before cutting.
• A paring knife is the perfect petite size for mincing garlic. Always use a cutting board to protect your knives.
• Not sure about the difference between chopping and mincing? Refer to our knife cuts guide.
• Don’t rinse pasta before adding it to sauce—the starch helps the sauce cling to the gnocchi.

Variations on a Dinner Theme

• Not a gnocchi fan? Use small pasta shapes like shells, fusilli, or bow ties to catch the sauce in every bite.
• Switch up the red sauce with pesto for a fresh, summery alternative.
• To make the dish heartier, add grilled chicken, shrimp, or sausage. For a vegetarian option, try grilled portobello mushrooms.

Serving Suggestions

Serve with crusty bread to mop up the sauce and a fresh green salad. Pair with a robust red wine like a Bordeaux or Cabernet.

Storage & Reheating Tips

To store:

Leftovers will last in the refrigerator for three to four days. Keep stored pasta moist by adding a splash of pasta water before reheating.

To reheat:

There are a few options:

• On the stovetop: Drizzle olive oil into a skillet and heat on medium. Add pasta and stir. If it looks dry, add pasta water or broth.
• In the oven: Put pasta in an oven-safe dish and cover. Bake at 350°F for 10–20 minutes. Add cheese if desired and uncover for the last 5 minutes.
• In the microwave: Heat individual portions with a little water sprinkled on top. Microwave for 1–2 minutes, stirring every 30 seconds. Cover the dish to avoid splattering.

Conclusion

Even as a beginner, you can whip up an amazing meal. The most important ingredients? A few high-quality tools and a little confidence. Head first to THE CUSTOM CHEF™ to choose your new favorite kitchen knives, then proceed to your pantry. Bon appétit!