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This was delicious!! I used my own homemade potato gnocchi for this recipe and for the first time EVER, my husband said how good it tasted! It will always be my stand-by recipe whenever I make gnocchi in the future. Rather than dicing up the onion and red pepper, I rough chopped it in my food processer to save time and bring the juices out. A heavenly dish...thank you.

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Hudakore January 30, 2014

This was good. I found that this cooking method left the gnocchi a little gummy....but it seems I am the only one that happened to. Next time I think I'll add something for a little texture differential. Thanks for the recipe Sarah_Jayne...

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jennyblender August 13, 2013

My family wants to move to your house if you always make stuff like this. This dish is so easy to make and so delicious. Like a few others, I added about a 1/2 cup of water to keep the gnocchi from sticking to the pan. No basil?fresh or dried?on hand, so used a tablespoon each of dried chives and dried parsley. Sprinkled deep fried onions over the top, which added a nice crunch. Great recipe and one I'll make often. In fact, it's going into my Top 100 Cookbook. Thanks so much for posting.

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Leggy Peggy May 24, 2013

Let me start by saying that I made a few changes: I added about a tsp of salt and 2 tsp of sugar, doubled the garlic, and also added 1 cup of red wine and 1/2 can of tomato paste with about 3/4 lb of sliced italian sausage. I must say that I really liked the result--and am very glad I added the wine and tomato paste--I don't think there would have been enough sauce otherwise (especially with the sausage). Thank you for a keeper! Update: For us (and for my reference), this became a 5 star recipe with my previous changes, roasted garlic tomato paste, extra mozzerella, and leaving out the red pepper. Thanks again!

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Dwynnie May 02, 2013

First time eating gnocchi. I doubled the recipe because one package was not enough for the five of us. Made the mistake of adding too much extra water while gnocchi was cooking - result was quite soupy. Skipped the broiling step because I just added some cheese on the top and the pasta was warm enough to melt it. Had to use dried basil. Will make again using fresh.

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Ty's Kitchen January 20, 2013

We definitely liked this and we were able to veganize it with some vegan Mexican shred "cheese" on top. I did enhance the sauce a bit by using crushed tomatoes and added 1/4 cup of chianti, a little sugar, and some Italian Seasoning. Also threw in about 10 sliced button mushrooms and some capers. My gnocchi were sticking during the bottom of the pan during the cooking phase, so I added some extra sauce and water. We ate half and froze half for later!

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JanuaryBride September 21, 2012

Absolutely delicious! I used 1/2 whole wheat and 1/2 potato gnocchi and doubled the sauce. I also used leftover homemade marinara instead of the canned tomatos. Will definitely make this again!

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Cook4_6 July 09, 2012

So good! I happened to have a can of italian diced tomatoes and they worked very nicely in this dish. Will make again!

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Brooke the Cook in WI June 25, 2012

This was the first recipe I've tried using gnocchi. It was delicious. Used stewed tomatoes and dried basil, along with a touch of sugar to cut acidity. I boiled the gnocchi til it rose to the top of the boiling water which was fine, but I'm wondering if they were overcooked after baking. Just a tad pasty. Next time I'll try baking with the sauce and additional water. My DIL loved this dish, which I served as a side for Christmas dinner.

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Stir crazy January 02, 2012
Gnocchi & Tomato Bake (With Freezing Instructions)