20-Minute Gnocchi in Chunky Marinara

20-Minute Gnocchi in Chunky Marinara // www.mesacookingo.com

Welcome to 2017 and welcome to a new, healthy weeknight dinner coming your way! Easy this time means REALLY easy. Like, um, 20-minutes from start to finish EASY! I think we can all use a dose of that from time to time!

I’ve been tossing gnocchi into all sorts of things lately because those soft, fluffy pillows of potato just taste delicious and do a really great job of giving a little more weight to otherwise thin stews and soups. This time, I used whole wheat gnocchi for the first time – because it was on sale, I’m a sucker for a good deal – and I’m so glad I did! I love the flavor of whole wheat anything and this was no exception.

I also found a giant container of organic basil for $1.99! I don’t know what happened behind-the-scenes at the grocery store to make this miracle happen, but I am stoked. That pic below of that bunch of basil – that’s about 1/3 of what was in the container! Crazy. And makes me look forward to summer when I can just pull the basil out of my garden for FREE.

20-Minute Gnocchi in Chunky Marinara // www.mesacookingo.com

Why I love (and you will love) this recipe:

  • It takes literally 20 minutes. Okay, maybe 22 minutes with the 2 minutes of opening cans and mincing garlic, but it is the easiest.
  • One pot!! Less to clean = my husband’s happiness.
  • Flavor – sweet basil, fire-roasted tomatoes, a hint of garlic, and hearty whole wheat gnocchi. Talk about comfort food on a chilly January night!
  • Vegan & gluten-free

20-Minute Gnocchi in Chunky Marinara // www.mesacookingo.com

20-Minute Gnocchi in Chunky Marinara // www.mesacookingo.com

One quick thought about 2017: We are just a few days into this new year and I’ve already seen and heard some heartbreakingly difficult news from friends and family. While I have great hope for the new year, I also recognize there is so much unknown ahead of all of us. A gentle reminder from Jay and Katherine Wolf touched my heart the other day, and I want to end this first post of 2017 with this thought:

2017 will be full of light and full of dark, but through them both, it can still be full of HOPE. #HappyNewYear #HopeHeals

A photo posted by Katherine Wolf // Jay Wolf (@hopeheals) on

20-Minute Gnocchi in Chunky Marinara
Prep time
Cook time
Total time
Serves: Serves 4
  • 28 oz. can fire-roasted diced tomatoes
  • 4 cloves garlic, minced
  • 1 glug olive oil
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • A pinch of black pepper
  • 1 sprig of basil, plus more for topping
  • 1 lb. whole wheat gnocchi
  1. In a medium saucepan over medium-high heat, heat the tomatoes with their juices, the garlic, olive oil, oregano, salt, and pepper. Place the basil sprig in the saucepan and submerge just under the surface.
  2. Bring to a boil, stirring occasionally for 15 minutes. Remove basil sprig.
  3. Add the gnocchi and continue stirring occasionally until the gnocchi is soft, about 4-5 minutes.
  4. Top with extra basil and parmesan, if desired. Serve immediately.
Make gluten-free: Be sure to use GF-certified gnocchi.
Make dairy-free/vegan: Leave off the parmesan.

If you try this 20-Minute Gnocchi in Chunky Marinara, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!

© MESA COOKING CO. All images & content are copyright protected. Please do not use my images or content without prior permission.

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