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Gnocchi with Olive Oil, Tomato, and Parmesan

Gnocchi with Olive Oil, Tomato, and Parmesan

This quick gnocchi recipe and easy weeknight dinner is a perfect little dinner to have in your arsenal for those busy stressful weeks.
5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course, Side Dish
Cuisine gnocchi, Italian, vegetarian
Servings 2 people
Calories 680 kcal


  • 2 Tbs extra-virgin olive oil
  • ¼ cup minced garlic
  • ¼ cup fresh chopped sage leaves
  • 1 16-ounce package gnocchi
  • 1 32-ounce container chicken or vegetable stock
  • 2 cups water
  • 3 large or 4 medium plum tomatoes seeded and chopped
  • tsp coarsely ground black pepper
  • ¼ tsp kosher salt
  • ¼ cup freshly grated parmesan cheese


  • Bring the chicken stock and water to a boil in a pot.
  • Heat the oil, garlic, and sage in a large nonstick skillet. Cook over medium heat until fragrant and the garlic is just lightly browned. Remove from the heat.
  • Prepare gnocchi according to package directions in the boiling water/chicken stock. Drain, reserving 1/4 cup liquid. Add gnocchi to the pan with the garlic, sage, and olive oil.
  • Add the reserved 1/4 cup cooking liquid, chopped tomatoes, salt, and pepper, tossing to combine. Sprinkle with cheese; serve immediately. 


This recipe yields 2-3 servings as a main dish or 4 as a side dish.


Calories: 680kcal (34%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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