Gnocchi in Red Sauce

Ingredients

• 907 gshelf-stable potato gnocchi
• 14 gunsalted butter
• 15 mlolive oil
• 1 small (about 225 g)sweet onion, peeled and finely diced
• 1½ tspItalian seasoning
• ⅛–¼ tspcrushed red pepper flakes
• to tastekosher salt and ground black pepper
• 3–4 clovesgarlic, peeled and minced
• 2 slightly heaped tbsptomato paste
• 710 ml (24 oz)marinara sauce
• 60 ml, or more to tastedouble cream
• 75–100 gfreshly grated Parmesan, or Pecorino Romano
• 115–225 gburrata, torn, or shredded fresh mozzarella
• optional, to tastecrispy breadcrumbs
• optional, to tastefresh basil
• optional, to tasteItalian parsley

Instructions

1. 1

   Boil the water

   Bring a large pot of water to a rolling boil and season it generously with kosher salt.

2. 2

   Sauté the aromatics

   Meanwhile, set a large, straight-sided, oven-safe frying pan over medium heat. Add the butter and olive oil; once the butter has melted, stir in the onion, Italian seasoning and red pepper flakes. Season with 1 teaspoon salt and a scant ½ teaspoon pepper. Cook, stirring now and then, for about 3 minutes, until the onion is translucent. Add the garlic and stir constantly for 30 seconds to 1 minute, until fragrant.

3. 3

   Cook the tomato paste

   Stir the tomato paste into the pan and cook, stirring frequently, for about 2–3 minutes, until caramelised.

4. 4

   Simmer the sauce

   Add the marinara and stir to combine. Bring the sauce to a simmer, then lower the heat to keep it gentle and cover the pan. While you cook the gnocchi, uncover the pan and stir the sauce occasionally.

5. 5

   Boil the gnocchi

   Add the gnocchi to the salted boiling water and cook it for 1 minute less than the packet directions for al dente. Drain, reserving 240 ml (1 cup) of the cooking water, and set both aside.

6. 6

   Stir in cream

   Add the double cream and Parmesan to the marinara sauce and stir well.

7. 7

   Finish the gnocchi

   Add the gnocchi and 80 ml (⅓ cup) of the reserved cooking water to the pan. Stir to combine and cook for 1 minute. Taste and adjust the seasoning; add more cooking water to loosen the sauce as needed. The recipe typically uses 120–180 ml (½–¾ cup) cooking water, with a little extra salt and pepper.

8. 8

   Add the toppings

   Scatter the torn burrata over the gnocchi. If using, add the crispy breadcrumbs and fresh basil and/or parsley.

9. 9

   Serve while warm

   Finish with crushed red pepper flakes and more Parmesan, if using. Serve straight away while warm.

What is gnocchi in red sauce?

Gnocchi are soft Italian dumplings, commonly made with potato, and they are often served with a tomato-based sauce. This version pairs shelf-stable potato gnocchi with marinara, cream and Parmesan for a rich, comforting dish.

Burrata adds a creamy finish, while optional crispy breadcrumbs bring contrast. The result is a quick supper that layers soft dumplings, smooth sauce and crisp toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 468 calories, 16g protein, 68g carbs, 17g fat.

Most of the carbohydrates come from the potato gnocchi, while the butter, olive oil, cream and burrata contribute much of the fat. The gnocchi, Parmesan and burrata also provide protein. Serve with a green salad or vegetables to add freshness alongside the rich sauce.

Build flavour in the pan

Onion and seasoning: Cooking the onion with Italian herbs and pepper flakes gives the sauce a savoury, gently spiced base. Let the onion turn translucent before adding the garlic.

Tomato paste: A short spell of cooking in the pan deepens its flavour before the marinara goes in. Stir frequently so it caramelises without catching.

Keep the sauce balanced

Marinara: Let it come to a simmer, then keep the heat gentle while the gnocchi cooks. Stir occasionally so the sauce heats evenly.

Cream and cheese: Stir these in after the sauce has simmered to make it richer. Add the cooking water gradually at the end to reach a coating consistency.

Cook the gnocchi carefully

Timing: Follow the packet guidance, but drain the gnocchi 1 minute before it reaches al dente. It finishes cooking in the sauce, where it can take on the marinara flavour.

Cooking water: Reserve some before draining. Its starch helps the sauce cling to the dumplings and lets you thin the mixture without making it watery.

Finish with contrasting textures

Burrata: Tear it over the hot gnocchi just before serving so its soft, creamy centre becomes part of the topping. Fresh mozzarella can be used instead, though the finish will be less creamy.

Breadcrumbs: Sprinkle them on at the end to keep their crispness. Basil or parsley adds a fresh note alongside the rich sauce.

Serve it straight away

This dish is at its best while the sauce is warm and the burrata is soft. A simple green salad or steamed vegetables make a fresh side, while bread can help scoop up extra sauce.

Recipe notes & tips

• Salt the boiling water well so the gnocchi are seasoned as they cook.
• Keep the sauce at a gentle simmer while the gnocchi boils.
• Reserve the cooking water before draining the gnocchi.
• Add the reserved water a little at a time to control the sauce consistency.
• Scatter the breadcrumbs on just before serving so they stay crisp.
• Serve as soon as the burrata is added for the softest, creamiest topping.

Variations

• Use Pecorino Romano: Swap it for Parmesan for a sharper, saltier finish.
• Try fresh mozzarella: Use shredded fresh mozzarella instead of burrata for a simpler topping.
• Adjust the heat: Use less red pepper for a milder sauce or add more at the table.
• Add fresh herbs: Finish with basil, parsley or a mix of both.
• Skip the breadcrumbs: Leave them off for a smoother-topped dish.

Common mistakes to avoid

• Overcooking the gnocchi: Drain it 1 minute before the packet's al dente timing so it can finish in the sauce.
• Letting the tomato paste catch: Stir it frequently as it cooks for 2–3 minutes.
• Boiling the sauce hard: Lower the heat after it simmers and keep it gentle.
• Adding all the cooking water at once: Start with 80 ml and add more gradually until the sauce coats the gnocchi.
• Adding breadcrumbs too early: Sprinkle them over the dish just before serving to preserve their crunch.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; the burrata and breadcrumbs are best added fresh.

Frequently asked questions