There is no separate pot of boiling water in this 20-minute gnocchi recipe. Add fresh potato gnocchi straight to the tomato sauce and let them soften in the skillet. Finish with basil and mozzarella for an easy one-pan dinner for two—no oven needed.
The recipe in brief
- Briefly cook the garlic in olive oil, add the tomatoes and simmer the sauce for about 5 minutes.
- Add the uncooked fresh gnocchi and two tablespoons of water directly to the sauce; cover and simmer for 4–5 minutes.
- Stir in basil and mozzarella, then let the cheese start to melt on the switched-off, still-warm burner.
Gnocchi cooked directly in the sauce
After the tomato sauce has reduced slightly, tip in the fresh, uncooked gnocchi. They soften under the lid without being boiled in a separate pot. The basil and mozzarella go in at the end, and unlike baked gnocchi, this version does not need an oven.
Ingredients for 2 servings
- 500 g fresh potato gnocchi
- 400 g canned peeled tomatoes, tomato purée (passata) or diced tomatoes in their own juice
- 1 garlic clove
- 2 tbsp olive oil
- a few fresh basil leaves
- 1 pack mini mozzarella balls or sliced regular mozzarella
- a pinch each of salt, pepper and sugar
Method
Make the sauce: Heat the olive oil in a large skillet. Add the chopped garlic and cook for just a few seconds. Immediately add the peeled tomatoes (lightly crush them with a fork first), tomato purée (passata) or diced tomatoes in their own juice.
Season: Add the salt, pepper and a pinch of sugar to soften the tomato acidity. Simmer the sauce over medium heat for about 5 minutes, until it reduces and thickens slightly.
Cook the gnocchi in the sauce: Add the uncooked gnocchi directly to the hot sauce; there is no need to boil them in water first. Add two tablespoons of water, stir and cover with a lid. Simmer for about 4–5 minutes, stirring once during that time. The gnocchi will absorb the flavour of the sauce and soften completely.
Add the cheese and basil: When the gnocchi are soft, uncover the skillet and stir in the torn fresh basil leaves and the halved mini mozzarella balls, or pieces of regular mozzarella.
Finish: Leave the skillet on the switched-off but still-warm burner for one minute, so the mozzarella starts to melt and become stretchy. Serve immediately.
Frequently asked questions
Do I need to boil the gnocchi separately?
No. Add the fresh potato gnocchi to the hot tomato sauce without boiling them first, then cover and simmer for about 4–5 minutes.
Which tomato base can I use?
Use peeled tomatoes, pourable tomato purée (passata) or diced tomatoes in their own juice, as listed in the recipe.
Do I need an oven to melt the mozzarella?
No. After adding the basil and mozzarella, leave the skillet on the switched-off but still-warm burner for one minute.
How many does the recipe serve?
The ingredient amounts serve two people, and the recipe takes about 20 minutes.
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