Jump to Recipe Jump to Video Print Recipe

As someone who is celiac, lactose intolerant and allergic to nuts, its so important to me to provide recipes that are easy recreations of the best comfort food recipes. Gnocchi is one of my absolutely FAVORITE comfort food dishes. The pillowy gnocchi is just so cozy, especially on a cold night. This easy recipe is naturally gluten-free recipe thanks to the cauliflower gnocchi I used.

This gnocchi with tomato sauce recipe is packed with pillowy cauliflower gnocchi tossed in a rich tomato sauce, vibrant spinach, and creamy ricotta cheese. This easy weeknight dinner recipe comes together in under 20 minutes. This one pan meal is made with simple ingredients and is a great recipe the whole family will enjoy, similar to my one pan chicken and pasta casserole and my creamy tomato and spinach pasta bake.

I used an easy tomato base here for the sauce. I LOVE an easy dinner recipe packed with tomatoes, like this one pan gluten free pasta bake and this chicken Parmesan skillet.

why you’ll love this recipe

Easy to Make: This gnocchi with tomato sauce only requires a handful of readily available ingredients and involves minimal steps. I simply cook the gnocchi, simmer the sauce, add spinach, and stir in cheese. It literally doesn’t get any easier than that!
15 Minutes or Less: I picked this cauliflower gnocchi because it cooks quickly which saves me a lot of time!
One-Pan Wonder: Everything cooks in a single skillet, minimizing cleanup afterwards. No need to juggle multiple pots and pans! I hate doing a million dishes after cooking dinner so this meal is ideal for me!!
Perfect for Weeknights & Meal Prep: It can be whipped up in under 20 minutes, making it ideal for hectic schedules. After a long work day I don’t want to spend 3 hours in the kitchen making dinner. So this recipe is the perfect amount of time to spend in the kitchen.

ingredients & substitutions

extra virgin olive oil: I used this oil for cooking the gnocchi. You could substitute with another cooking oil like canola or avocado oil. Any oil works!!

Cauliflower gnocchi: The gnocchi is the star of the gnocchi with tomato sauce! You can use any homemade gnocchi, store-bought potato gnocchi, pre-made gnocchi or homemade ricotta gnocchi. Just remember if you don’t use cauliflower gnocchi it will not be as low carb. Your local grocery store will have a variety of store-bought gnocchi. Make sure you choose a gluten free store-bought gnocchi for a gluten free recipe. You can use shelf-stable gnocchi or refrigerated gnocchi. I use trader joes cauliflower gnocchi.

Crushed tomatoes or tomato sauce: I used this for the base of the sauce. You could use tomato puree, red sauce, tomato paste, diced tomatoes, fresh tomato sauce, homemade tomato sauce or even marinara sauce instead. To make an easy tomato sauce just mix tomato puree, tomato paste and some italian seasoning and cook it on low heat until it is thick like tomato sauce. Its super easy to mix and match any of these options for the sauce.

Ricotta cheese: This is how I created a creamy tomato sauce. Substitute with cottage cheese, cream cheese or even a dollop of Greek yogurt for a tangier flavor. I use dairy free for a dairy free recipe.

Parmesan cheese: Adds a salty, savory flavor. I also use other hard Italian cheeses sometimes like Pecorino Romano or Asiago.

taste & texture

The tomato sauce is rich and tangy. I love the ricotta because it adds a touch of creaminess. The fresh herbs give the dish a bright, aromatic finish.

directions

Heat olive oil in a large skillet over medium heat. Add the cauliflower gnocchi and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes or according to package directions.
Stir in the crushed tomatoes or your own tomato sauce recipe, bringing to a simmer. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
Add the spinach to the simple tomato sauce and gnocchi. Cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
Remove the pan from heat and stir in the ricotta cheese and Parmesan cheese. Gently fold in the cooked gnocchi, ensuring they are coated in the sauce.
Garnish with fresh basil and parsley before serving.

expert tips & tricks

If you prefer a smoother sauce, use a hand immersion blender to blend some of the tomato sauce before adding the spinach.
For a richer gnocchi with tomato sauce flavor, I like to use full-fat ricotta cheese.
Feel free to substitute other fresh herbs like oregano or thyme for the basil and parsley.
This gnocchi with tomato sauce can be easily doubled to feed a larger crowd. I love to make this dish when I have family coming over for dinner.
For a vegetarian protein boost, I like to add cooked crumbled tofu or chickpeas to the skillet with the gnocchi.
For a spicy twist, I add red pepper flakes or chili flakes on top.
Add fresh cherry tomatoes, whole tomatoes or fresh tomatoes diced up for a deeper tomato flavor. If I have fresh tomatoes in my garden I love to throw those in too.
For a cheesier dish, I top with fresh mozzarella cheese for the last 3-5 minute before removing from heat.
To make this gnocchi with tomato sauce into a casserole, add all ingredients to a baking dish and bake for 30 minutes.
Add 1 minced garlic clove when you are cooking gnocchi for a rich garlic flavor.

recipe variations

To create a low-fat version of this gnocchi with tomato sauce, I simply skip the Parmesan cheese or opt for a low-fat alternative. Additionally, I replace the ricotta cheese with either low-fat ricotta cheese or a dollop of low-fat Greek yogurt for a tangy twist. Instead of pan trying the gnocchi, you can boil it in water or chicken broth to avoid using oil.
For a vegan gnocchi with tomato sauce, I swap the ricotta cheese with a vegan alternative made from cashews or tofu. I also will use vegan Parmesan cheese. I find it in most grocery stores, but you can also simply omit it and enjoy the dish without it.

how to serve, store and meal prep

This easy gnocchi recipe is perfect for immediate enjoyment or for make-ahead meals. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, I portion the cooled gnocchi skillet into freezer-safe containers and freeze for up to 2 months.

To reheat from the refrigerator, I warm the gnocchi with tomato sauce in a skillet on the stovetop over medium heat until heated through. If reheating from frozen, I thaw the gnocchi in the refrigerator overnight and then warm in the same way.

To meal prep the gnocchi with tomato sauce individual portions, divide the cooked and cooled gnocchi skillet into separate containers. These individual portions make great grab-and-go lunches or quick dinners during the week.