This simple Gnocchi in Tomato Sauce with Mushrooms is an easy way to make the store bought pillowy gnocchi into a whole delicious meal.
Gnocchi in Tomato Sauce
I love gnocchi! It’s so pillowy soft and I’m a sucker for all things potato lol. So one of my favourite things to stock up on whenever I’m at the store are shelf-stable gnocchi. I always try to have a package in my pantry at all times.
Here’s one of my favourite ways to turn gnocchi into a simple meal that you can throw together in a pinch. It’s filled with vegetables like spinach and onions, making this comfort in a bowl full of healthy goodness!
What You’ll Need To Make This
- olive oil
- onion
- salt
- garlic
- mushrooms
- canned crushed tomatoes
- brown sugar: this is my favourite “secret” ingredient for tomato sauces. H loves when we add brown sugar to the sauce so I add a bit to it to keep him happy ;)
- dried basil
- gnocchi
- spinach
- heavy cream
- parmesan
- optional: I really like adding parmesan rind to the tomato sauce while it’s cooking for extra flava-flav
How To Make This Gnocchi in Tomato Sauce
- In a large sauté pan on medium heat, add in olive oil and sauté the salted onions for 3-4 minutes before adding in the garlic and sauté for 2 minutes.
- Add in sliced mushrooms and continue to sauté for 2-3 minutes before adding in the canned crushed tomatoes. Stir in brown sugar, dried basil, and parmesan rind (if you have some on hand). Simmer for 25-30 minutes, stirring every couple of minutes.
- While the tomato sauce is simmering, bring a pot to a boil and cook your gnocchi according to the package.
- When ready, stir in the gnocchi and then spinach. Remove the pan from heat, add a splash of heavy cream and stir until combined. Remove the parmesan rind if you added it and top with some shaved parmesan.
Recipe Variations
- add in a tbsp of sriracha or dried red pepper flakes while simmering your tomato sauce for an extra kick.
- the heavy cream makes the sauce richer but feel free to skip it if you don’t have any on hand
- got some mozzarella? Stir it into the sauce!
- if you’ve got ground beef on hand, sauté it along with the onions!
Tips and Notes
- If your sauce is tasting a bit bitter (from the canned tomatoes), continue to simmer it. Cooking down the sauce helps remove the bitter taste. Alternatively, add a little bit more brown sugar!
- I use the shelf-stable potato gnocchi from the dried pasta section, especially this PC brand one that cooks in 3 minutes.
- To reheat this, I usually just add it back into a pan on medium-low heat until it’s warmed through, stirring occasionally.
Gnocchi in Tomato Sauce with Mushrooms
This simple Gnocchi in Tomato Sauce with Mushrooms is an easy way to make the store bought pillowy gnocchi into a whole delicious meal.
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Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1/2 onion, diced
- 1 tsp salt
- 6 cloves garlic, diced
- 6 mini bella mushrooms, sliced
- 796 ml crushed tomatoes
- 1 tbsp brown sugar
- 1 tbsp dried basil
- parmesan rind, optional
- 500 grams gnocchi
- 3 cups spinach
- 1/4 cup heavy cream, optional
- parmesan
Instructions
- In a large sauté pan on medium heat, add in olive oil and sauté the salted onions for 3-4 minutes before adding in the garlic and sauté for 2 minutes.
- Add in sliced mushrooms and continue to sauté for 2-3 minutes before adding in the canned crushed tomatoes. Stir in brown sugar, dried basil, and parmesan rind (if you have some on hand). Simmer for 25-30 minutes, stirring every couple of minutes.
- While the tomato sauce is simmering, bring a pot to a boil and cook your gnocchi according to the package.
- When ready, stir in the gnocchi and then spinach. Remove the pan from heat, add a splash of heavy cream and stir until combined. Remove the parmesan rind if you added it and top with some shaved parmesan.
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