Gnocchi in Red Sauce

Forget simple tomato pasta — get ready to fall in love with this next-level-delicious gnocchi marinara. Think: soft, pillowy potato dumplings bathed in a rich, garlic-kissed red sauce, then draped in melty, creamy burrata and finished with a shower of crispy herby breadcrumbs. It's a cozy, indulgent, textural-dream, and it's somehow ready in just 30 minutes, flat. One bite, and suddenly it's a recipe you'll be making on repeat.

📝 Ingredients

• 2 Pounds Potato Gnocchi (- (shelf stable gnocchi))
• 1 TBS EACH: Unsalted Butter and Olive Oil
• 1 small Sweet Onion (– peeled and finely diced (about 1 1/2 cups))
• 1 1/2 tsp Italian Seasoning Mix
• 1/4 to 1/8 tsp Crushed Red Pepper Flakes
• To taste Kosher Salt and Ground Black Pepper
• 3-4 cloves Garlic (– peeled and mined)
• 2 slightly heaping TBS Tomato Paste
• 3 Cups Marinara Sauce (- (24 ounces))
• 1/4 Cup Heavy Cream (– or more to taste)
• 3/4 to 1 Cup Freshly Grated Parmesan (– (sub: pecorino romano))
• 4 to 8 ounces Burrata Cheese (– torn (sub: shredded fresh mozzarella) (SEE NOTES))
• Optional Garnishes: Crispy Breadcrumbs (SEE NOTES), Fresh Basil and/or Italian Parsley

👨‍🍳 Instructions

1. 1Boil Water for Gnocchi: Start by bringing a large pot of water to a rolling boil. Once boiling, generously season the water with kosher salt.
2. 2Meanwhile, Sauté Onion and Aromatics: Place a large, straight-sided, oven-safe skillet over medium heat and add the butter and oil. Once the butter is melted, add the onions, Italian seasoning, red pepper flakes, and season with 1 teaspoon salt and a scant ½ teaspoon pepper. Sauté the onions, stirring occasionally, until translucent, about 3 minutes. Add the garlic and continue to cook, stirring constantly, for 30 seconds to 1 minute or until fragrant.
3. 3Add Tomato Paste: Add the tomato paste to the skillet and cook, stirring frequently, until caramelized, about 2-3 minutes.
4. 4Add Red Sauce and Simmer - Covered: Add the marinara tomato sauce to the skillet and stir to combine. Let the sauce come to a simmer and then reduce the heat to maintain a gentle simmer and cover the pan. Let the sauce simmer - uncovering the pan and stirring occasionally - while you continue with the recipe and boil the gnocchi.
5. 5Boil the Gnocchi: Add the gnocchi to the salty boiling water and cook 1 minute shy of al dente according to the package directions. Drain the gnocchi, reserving 1 cup of the pasta water. Set both aside.
6. 6Add the Cream and Parmesan to Tomato Sauce: Add the Cream and Parmesan to Marinara Sauce: Add the heavy cream and parmesan cheese to the sauce and stir well to combine.
7. 7Add Boiled Gnocchi and Pasta Water: Add the gnocchi along with 1/3 cup of the reserved pasta water to the pan. Stir well to combine and let the gnocchi cook for 1 minute. Then, taste and adjust the gnocchi with tomato sauce to suit your taste buds, adding pasta water to thin the sauce, and seasonings to adjust the flavors. (Note: I typically add anywhere between 1/2 cup and 3/4 cup of the pasta water and a little more salt and pepper.)
8. 8Top with Burrata Cheese and Fresh Herbs: Scatter the burrata cheese evenly over the top of the tomato gnocchi. Then, sprinkle the crispy breadcrumbs and fresh basil and/or parsley over the entire thing, if using.
9. 9Serve Gnocchi in Red Sauce: Garnish with crushed red pepper flakes and more parmesan cheese, if using. Enjoy immediately while still warm.