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Gnocchi with Red Sauce

This Gnocchi alla Sorrentina is a crowd-pleaser perfect for cozy family dinners or entertaining guests! This classic is elevated by the EASY blender tomato sauce using San Marzano tomatoes, fire-roasted diced tomatoes, a symphony of herbs, and a splash of balsamic; it tastes like it has been simmering all day but comes together in minutes. See the post for lots of tips, tricks, and variations!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 16 oz. potato gnocchi
  • 8 oz. fresh whole-milk mozzarella (usually 1/2 log)
  • 1 teaspoon balsamic vinegar
  • 1/4-1/3 cup freshly grated Parmigiano-reggiano cheese
Easy Blender Marinara
  • 1 28 oz. can San Marzano whole tomatoes with juices
  • 1 14.5 oz. can fire-roasted diced tomatoes, drained
  • 1/4 small yellow onion, roughly chopped (or 1/2 tsp onion powder)
  • 3-4 garlic cloves, peeled, roughly chopped (or 1 tsp garlic powder)
  • 1/4 cup loosely packed fresh basil (or 1 tsp dried)
  • 1 tablespoon olive oil
  • 1 tsp EACH dried parsley, chicken bouillon (granulated, base or 1 crushed cube)
  • 1/2 tsp EACH dried oregano, salt, sugar
  • 1/4 tsp EACH pepper, dried thyme, dried rosemary
  • pinch -1/4 teaspoon crushed red pepper flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 425℉.
  2. Slice or tear the mozzarella and lay it on paper towels to drain. The drier the mozzarella, the easier/quicker it will melt.
  3. Prep the Blender Marinara sauce by adding the ingredients to a blender and blending until smooth.
  4. Transfer the sauce to a 3 3/4—or 4-quart baking dish and simmer for 10-15 minutes, until thickened, stirring occasionally (it will seem very runny, but will reduce gorgeously). Stir in 1 teaspoon balsamic vinegar and salt, sugar, and/or red pepper flakes to taste. Meanwhile:
  5. Bring a large pot of salted water to a boil for the gnocchi. Boil the gnocchi until they float to the top (2-3 minutes)—don’t overcook!
  6. Transfer the gnocchi to the sauce and stir to coat. Stir in a little less than half of the mozzarella, roughly torn. Spread the mixture into an even layer and top with the remaining mozzarella, sliced or torn. Finish with a 1/4-1/3 cup freshly grated Parmigiano cheese.
  7. Cover and bake at 425 for 15 minutes. Uncover and bake until the cheese is fully melted and slightly golden.

Notes

  • This is a basic (and delicious) saucy version, so you have plenty of room to add protein and/or veggies. Here are a few ideas:
  • This is a basic (and delicious) saucy version, so you have plenty of room to add protein and/or veggies. Here are a few ideas:
  • Meaty Marinara Gnocchi: For a protein-packed version, add 8 oz. cooked ground beef, sausage, or shredded chicken to the sauce. For an extra Italian touch, stir in crumbled, cooked pancetta. 
  • Vegetable Medley Gnocchi: Stir in sautéed vegetables like bell peppers, zucchini, spinach, or mushrooms before baking for a more colorful and nutrient-packed meal. You don't need to add additional sauce to accommodate the protein.
  • Spicy Arrabbiata Gnocchi: Increase the amount of crushed red pepper flakes in the marinara, or add a splash of hot sauce for a fiery twist. Add hot Italian sausage for a heartier dish.
  • Four-Cheese Gnocchi: Use a mix of cheeses like mozzarella, Parmesan, fontina, and Gorgonzola for an extra cheesy, decadent version. You can also add a sprinkle of ricotta before baking for a creamy touch.
  • Caprese Gnocchi: Top with fresh cherry tomato halves, fresh mozzarella, and a drizzle of balsamic glaze after baking. Sprinkle with fresh basil for a vibrant, summery twist.