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Gnocchi (hand made pasta) in Marinara sauce!

Gnocchi in Marinara Sauce

If you are a lover of Italian flavours like me, then you must be familiar with what gnocchi is. Gnocchi is soft Italian dumplings or pasta which is made with soft dough of boiled potatoes, flour and seasoning. Dough is rolled and shaped into small ovals. Gnocchi is then poached in boiling water and added in desired sauce. Sauce can be as simple as brown butter with sage, pesto, marinara and alfredo. Italian food is all about simple flavours. Basil, tomatoes, extra-virgin olive oil, garlic are one of the staples of Italian pantry.

Like any other recipe, gnocchi has many variations. Some recipes call for semolina, eggs, bread-crumbs too. It really depends on how you want to make it. You can experiment and even add spinach, pumpkin, ricotta, mascarpone. This recipe which I have used is eggless and gnocchi comes out beautiful.

Marinara sauce is a classic Italian sauce. Marinara is just so wonderful. It is made using blanched tomatoes which are puréed and then cooked. Blanching gives this sauce it's creaminess and incredible colour. It can be made fast with basic ingredients and taste is exceptional. Deep freeze in jars and use as a pizza sauce or add any pasta to it to make a complete meal.


  • 1 cup boiled and grated potatoes
  • 5 Tbsp plain flour (maida)
  • 1 cube amul cheese- grated
  • 1/2 tsp- black pepper


  • Combine all the ingredients and knead in a dough lightly.

  • Dust the board. Take small portions of dough and shape in cylindrical rolls which are about 2 cm thick. 
  • Using a knife or plastic scrapper, cut off small pieces and lightly run fork over each gnocchi.

  • In a deep sauce pan, add salt to water and bring it to boil. Add gnocchi in boiling water.
  • Once it rises to the top, touch with fingers and check if they are firm and not loosing shape. If firm, using a slotted spoon remove from water and keep aside.


  • 4 large tomates- blanched
  • 4 medium garlic cloves
  • 1 Tbsp extra-virgin olive oil
  • Basil leaves
  • 1/2 tsp chilli flakes
  • salt to taste


  • Remove skin of blanched tomatoes and purée them.

  • Heat extra-virgin olive oil in a pan and add grated garlic. Add puréed tomatoes, salt, chilli flakes and cook.

  • Simmer sauce till water has evaporated and it becomes deep orange in colour. Add basil leaves and cook for further 5 mins.

  • Stir gnocchi in the sauce and serve hot.

If you love simple flavours, you will love this dish. Soft gnocchi in marinara sauce will just melt in your mouth. It will directly transport you to Italy and you will want to make it again and again.


  1. Test one gnocchi in boiling water.If it breaks, add some more flour to the dough and test again.
  2. Do not add salt to the gnocchi dough otherwise potatoes will keep on releasing water making it difficult to work with the dough.
  3. Do not overwork the dough.
  4. Make sure the water is boiling and salted.
  5. Different seasoning like herbs, chilli flakes, nutmeg can also be added to the dough.
  6. Add little sugar in marinara sauce if tomatoes are very sour.

I would love to hear from you  about your experience of trying my recipes. Do send me pictures on or reach me on facebook @fascinatingfoodworld and on Instagram @fascinatingfoodworld.




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