Gnocchi with Tomato Sauce and Mozzarella

The dish is comforting, but the tangy tomato sauce overpowers the dish. I think the dish needs garlic and Italian seasoning.

I love gnocchi and even though I thought this turned out a little too saucy at first, it ended up being just the right amount of sauce. I did add garlic and a little bit of dried italian seasoning. I would make this again!

Yum, Yum, Yum!So good we overate and still have leftovers. Scratch that my husband just ate the last eight gnocchi.I made a few enhancements such as cooking and broiling in the same deep 10” non-stick pan. Additionally, I put the crushed tomatoes in the food processor with two cloves of garlic and pureed them till smooth. At step 1 during the simmer added 1 tablespoon of chiffonade basil. Lastly, substituted burrata for the mozzarella.My husband it was “the perfect combination vibrant red sauce and fresh pasta and said it was absolutely divine”

What a pleasant surprise this recipe is! As I read it over a couple of times I was thinking there can’t be in a good flavor in this. It’s just tomato and onion and some salt. Well, I was definitely surprised at the fresh tomato we tasted had. It was like I made it with fresh tomatoes. It wasn’t bottled down with all kinds of extra flavors. Since I didn’t have any packaged gnocchi so I quickly whipped up a small batch of gnocchi and use those and they were perfect for this recipe. I like getting everything hot and then putting the mozzarella cheese on it and placing it under the broiler until bubbly that was nice. I think this is better than any pasta bake I’ve ever made because it used my favorite gnocchiin it. Don’t be intimidated this is an easy recipe. I put it into a ceeamic bread pan befor broiling. A great covered dish to take with you or an impressive light lunch. This recipe easily can feed 4 people.

First time ever having Gnocchi, and I have to say it was good. 4 stars because I think I’ll have to play with sauce a bit, too much onion and a little bland. I think I’ll use less onion and add a little garlic next time. Overall great dish!

Wonderful! Despite that I made some minor modifications. I used at least 14.5 oz worth of freshly chopped Roma tomatoes from my garden and the other half of can worth of marinara sauce that I needed to use up in my fridge. That being said, I could see this would have been equally delicious if I used all fresh tomatoes OR if I had used all canned (petite diced). I also added a couple cloves of chopped garlic towards the tail-end of sautéing the onions. Finally - and again, I don’t think this recipe needs it, but I sautéd a couple Italian sausage links and then sliced and mixed in with the gnocchi/mozzarella mix. I think this recipe would be wonderful as a meatless dish but I had some links I also needed to use up and they fit so well here, so i added! Broiled per the recipe and added fresh basil the last couple min. Divine and we loved this! Served with cheesy garlic bread and ohhed and ahhed as we devoured! Thanks Alemarsi! Will make again!

This dish was very easy and tasty. I love gnocchi and it's always a nice change from regular pasta. The sauce was very good, but I didn't have fresh basil, so left that off. Also, I omitted the broiler step and it was still just fine for us. I'll make this one again. Thanks for posting!

This is one of my favorite meals - I keep gnocchi in my pantry just for dishes like this! I did add mushrooms to this because I needed to use them before they went bad but that's the glory of this dish - you can modify it several ways to fit your tastes (or your fridge.). The leftovers are great reheated, too, which is nice for lunch the next day. I used good canned tomatoes, which I think makes a big difference, but again - use what ya got. Thanks!

I liked this. It was a nice change to pasta. I am a mom of two young boys and have to save time these days. I used a 2lb jar of Victorio marinara. It already has the crushed tomatoes, onions, olive oil,..,I did still add a couple of drizzles of olive oil. My gnocchi had to cook a bit longer to rise to the top. Then I let it boil 3-4 minutes more. I doubled the Parmesan and mozzarella, only because my jar of sauce was quite large. I’ve never put fresh mozzarella in a broiler. I didn’t feel it melted that well. It mostly kept its shape. I would like to try this again with hand shredded whole milk mozzarella and maybe even adding sausage. Ty, for an easy week night recipe.