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Creamy Marinara Gnocchi

My husband loves gnocchi and I am always looking for ways to incorporate it into my cooking. This recipe has gone through many different trials but I have come to a tried and true and easy method. Whenever I make it for guests, they think I've toiled all day long! —Darolyn Jones, Fishers, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 2 packages (16 ounces each) potato gnocchi
  • 1 tablespoon olive oil
  • 3 cups sliced baby portobello mushrooms
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 jar (24 ounces) spicy marinara sauce
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • Minced fresh basil


  • Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat olive oil over medium heat. Add mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper; saute 3 minutes. Add marinara sauce. Reduce heat; simmer until slightly thickened, about 10 minutes. Stir in ricotta cheese and remaining salt and pepper.
  • Drain gnocchi; transfer to a serving bowl. Toss with marinara mixture. Serve with basil.
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts
1 cup: 380 calories, 10g fat (5g saturated fat), 40mg cholesterol, 1291mg sodium, 59g carbohydrate (8g sugars, 5g fiber), 15g protein.

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