Gnocchi with pomodoro sauce is a high protein comfort food. You’ll enjoy balanced flavor and satisfying texture in every bite.
Some recipes are quick because they need to be, and some are worth slowing down for. This gnocchi with pomodoro sauce falls firmly into the second category. Between the homemade cottage cheese gnocchi, rich tomato sauce, Italian sausage and bubbling mozzarella, each layer brings something important to the final dish. It takes a few extra steps, but the result is a high protein baked pasta style dinner that feels intentional from start to finish.
What is pomodoro?
Pomodoro is a traditional Italian sauce traditionally made with tomatoes, olive oil, garlic, onion and basil. The word literally means “tomato” in Italian. It’s typically more smooth than marinara and has a brighter tomato flavor.
reasons you’ll love this baked gnocchi
- High Protein Comfort Food – 30 grams of protein per serving changes the game. This isn’t just a carb loaded pasta dish, it’s got real staying power.
- Versatile – While I give you options for homemade gnocchi and pomodoro sauce you can also use store bought substitutions if you are in a pinch,.
- Meal Prep Friendly – Reheats surprisingly well.
Gnocchi Pomodoro Ingredients
- Cottage Cheese Gnocchi: I have an entire post for this recipe you should checkout, but you will need cottage cheese, egg yolks, flour, parmesan cheese and salt.
- Produce: we use white onion, garlic and basil for the pomodoro sauce.
- Dry Red Wine: I reach for a pinot noir or cabernet sauvignon, but if you prefer to skip the wine you can use beef stock in its place.
- San Marzano Tomatoes: you can use fresh summer san marzanos or canned.
- Flavor Makers: olive oil, butter, basil, salt and pepper.
- Mozzarella: I use shredded, but you can use fresh if you prefer.
Yes, you can add shelf stable gnocchi to the casserole dish with no precooking.
Yes, you can use store bought sauce in place of the pomodoro sauce.
Comfort Food Favorites
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High Protein Gnocchi Pomodoro
Gnocchi with pomodoro sauce combines fluffy cottage cheese gnocchi, Italian sausage and mozzarella in a rich baked casserole
Instructions
For the Gnocchi
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Start by whipping the cottage cheese in a food processor for one minute. The cottage cheese will be light and fluffy (watch the video or view the photos above.)
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Add the egg yolk, flour, parmesan and salt to the processor. Pulse the mixture several times until completely combined. You may need to use a spatula to scrape down the sides of the food processor and blend again.
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Once a sticky dough has formed, turn the mixture out onto a floured surface. Sprinkle more flour over the top of the dough. Knead the dough a few times and roll out into ¾ inch ropes (depending on how large your workspace is you may need to do 3-4 ropes.)
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Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook 2-3 minutes, until the gnocchi is floating. Once all the gnocchi is floating carefully drain it and set aside.
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Heat a large skillet over medium heat. Add 1-2 tablespoon of extra virgin olive oil and sauté the gnocchi, stirring occasionally, until browned.
For the Pomodoro Sauce
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Heat the olive oil in a large, deep skillet over medium heat. Sauté the onion for 4 minutes until translucent, add the garlic and sauté until fragrant.
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Add the red wine and deglaze the pan, scraping up all the little brown bits.
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Add the butter to the skillet and allow it to melt completely.
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Add the can of tomatoes to a blender or food processor, blend until smooth. Add the onion and garlic mixture, basil and salt and pepper. Blend until smooth.
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Transfer the sauce back to the skillet and allow it to simmer for 10-15 minutes, stirring occasionally.
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To Bake
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Grease a baking dish and add the gnocchi, cooked sausage and sauce, stir to coat. Top with cheese and broil until the cheese has melted.
Nutrition Information
Serving: 1.5 cups (roughly), Calories: 404kcal, Carbohydrates: 28g, Protein: 30.5g, Fat: 31g, Cholesterol: 136mg, Sodium: 1205mg, Fiber: 2g, Sugar: 4g
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Hi, I’m Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I’ve spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I’m not in the kitchen or behind the camera, I’m using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.