If you’ve ever wondered how to take store-bought gnocchi from ordinary to absolutely irresistible, I’ve got just the thing for you. This Crispy Gnocchi with Cherry Tomato Sauce Recipe is one of my absolute favorites because it’s quick, packed with bright, fresh flavors, and the gnocchi get this perfect golden crunch that’s just heavenly. You’ll find that it comes together in one pan, uses simple ingredients, and tastes like you’ve been cooking all afternoon—even if, really, you haven’t!

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Why You’ll Love This Recipe

No Boiling Required: Searing gnocchi in a pan gives you crispy edges without the hassle of boiling.
Bursting with Freshness: The cherry tomato sauce with roasted peppers and basil feels light and vibrant.
One-Pan Wonder: Cleanup is easy — everything cooks in just one skillet.
Family Favorite: My crew can’t get enough of this; it’s simple enough for a weeknight but special enough for company.

A white plate holds a vibrant gnocchi dish with three main layers. The base layer has small gnocchi pieces that are light yellow with a soft texture, spread evenly across the plate. On top, there are colorful chopped vegetables including red cherry tomatoes and thin slices of purple onion, giving pops of red and purple. Scattered green herbs or leaves add a fresh touch. A silver spoon sits on the right side of the plate, partially resting on the gnocchi. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Crispy Gnocchi with Cherry Tomato Sauce, crispy gnocchi, cherry tomato dish, quick gnocchi recipe, easy pasta with cherry tomatoes

Ingredients You’ll Need

Each ingredient here works in harmony to build flavor layers without any fuss. When you shop, pick ripe cherry tomatoes—they’re the star, bursting with sweetness and juiciness that makes this sauce so delicious.

Flat lay of fresh potato gnocchi dumplings arranged neatly, a small cluster of halved cherry tomatoes showing bright red interiors, a few glossy roasted red pepper pieces chopped, thinly sliced vibrant red onion rings, three whole garlic cloves with papery skins intact, lemon zest strands curled delicately, a small white ceramic bowl with extra virgin olive oil shimmering golden, a small white bowl containing kosher salt crystals, another small bowl with freshly ground black pepper, a spaced few crushed red pepper flakes on a white surface, a small heap of thinly sliced fresh green basil leaves, and a small white ceramic bowl filled with finely grated Parmigiano-Reggiano cheese, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Gnocchi with Cherry Tomato Sauce, crispy gnocchi, cherry tomato dish, quick gnocchi recipe, easy pasta with cherry tomatoes

Extra virgin olive oil: Use a good quality one here; it really lifts the dish and helps crisp the gnocchi perfectly.
Potato gnocchi: Shelf-stable or refrigerated work fine — I usually grab the refrigerated kind for the best texture.
Cherry tomatoes: Halved, because when they soften and burst, they create that incredible fresh sauce.
Roasted red peppers: Adds subtle smokiness and sweetness—jarred ones save time and taste great.
Red onion: Thinly sliced so it softens and melts into the sauce.
Garlic cloves: Grated for a smoother texture and more even flavor throughout.
Lemon zest: Brightens the sauce with just a touch of citrus zing.
Kosher salt: Enhances all the flavors — I always season gradually.
Freshly ground black pepper: Adds a little bite, freshly cracked for best taste.
Crushed red pepper flakes (optional): If you like a hint of heat, this is perfect.
Basil leaves: Thinly sliced and fresh — the herbaceous aroma complements the tomatoes beautifully.
Parmigiano-Reggiano: Grated, to sprinkle in and on top for that irresistible cheesy finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is a blank canvas—you can tweak it to suit your mood or whatever’s in your fridge. I often swap out roasted red peppers for sun-dried tomatoes, and sometimes toss in a handful of spinach for extra greens.

Add Protein: Try adding some cooked Italian sausage, grilled chicken, or shrimp for a heartier meal; my family goes crazy over the meaty versions!
Make it Vegan: Skip the Parmigiano and use nutritional yeast instead—still tasty and completely plant-based.
Seasonal Swaps: In cooler months, I substitute cherry tomatoes with fire-roasted canned tomatoes to warm things up.

How to Make Crispy Gnocchi with Cherry Tomato Sauce Recipe

Step 1: Sear the Gnocchi to Golden Perfection

This is where the magic happens. Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers. Add half the gnocchi in a single layer—don’t crowd the pan or they won’t crisp properly. Let them cook without stirring for about 2 minutes until you see a lovely golden crust forming on one side, then flip and cook another 2 minutes. Transfer the crispy batch to a plate and repeat with the second package, adding the second tablespoon of oil. You’ll love how the crispy edges give this dish such a satisfying texture!

Step 2: Sauté the Vegetables into a Jammy Sauce

In the same skillet, raise the heat slightly and add the remaining tablespoon of olive oil. Toss in the halved cherry tomatoes, chopped roasted red peppers, thinly sliced red onion, grated garlic, and lemon zest. Season with salt, black pepper, and crushed red pepper flakes if you’re feeling adventurous. Stir occasionally for 7 to 9 minutes until the tomatoes soften and start to burst, creating a naturally thick, luscious sauce with softened onions. The aroma here is absolutely mouthwatering and that’s your signal you’re on the right track.

Step 3: Bring Everything Together and Serve

Lower the heat to a gentle simmer and return the crispy gnocchi to the skillet along with the sliced basil and grated Parmigiano-Reggiano. Toss everything carefully to meld those flavors and coat the gnocchi in the rich tomato sauce. Give it a quick taste and adjust salt or pepper if needed. Serve immediately with extra fresh basil and Parmigiano on top — this dish is best enjoyed hot when the gnocchi are still crispy on the outside and tender inside.

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Pro Tips for Making Crispy Gnocchi with Cherry Tomato Sauce Recipe

Don’t Crowd the Pan: Giving the gnocchi plenty of space ensures they crisp instead of steam—this is key for that golden crust.
Use Quality Olive Oil: It really makes a difference in flavor and helps achieve that perfect sear without sticking.
Keep the Sauce Light: Don’t over-stir the tomatoes; letting some burst naturally thickens the sauce with a fresh taste.
Add Basil Last: Fresh basil loses its aroma quickly — toss it in right before serving to keep that vibrant flavor.

How to Serve Crispy Gnocchi with Cherry Tomato Sauce Recipe

A white plate holds a dish with three main layers: small golden brown gnocchi pieces that look crispy on the outside, bright red cherry tomato halves and chunks scattered throughout, and thin slices of purple-red onion mixed in. On top, there are thin strips of fresh green basil leaves sprinkled over everything. A large silver spoon rests on the right side of the plate, holding some of the gnocchi and tomatoes. The plate sits on a white marbled surface with a small white bowl of fresh green basil leaves in the background and a soft blue cloth partially visible on the corner. Photo taken with an iphone --ar 2:3 --v 7 - Crispy Gnocchi with Cherry Tomato Sauce, crispy gnocchi, cherry tomato dish, quick gnocchi recipe, easy pasta with cherry tomatoes

Garnishes

I always finish this gnocchi with a sprinkle of extra Parmigiano and a handful of fresh basil leaves — it adds color and that slightly nutty, cheesy punch that brings everything together. Sometimes I drizzle a little extra virgin olive oil on top if I want it a bit richer.

Side Dishes

Pair this crispy gnocchi with a crisp green salad tossed in lemon vinaigrette or some roasted Brussels sprouts. For something heartier, a simple garlic bread is a crowd-pleaser and soaks up the sauce beautifully.

Creative Ways to Present

For a special occasion, I’ve served this dish in small individual cast iron skillets right at the table. It keeps the gnocchi warm and crisp, and those little pops of bright color from the cherry tomatoes and basil make it stunning. Try topping with edible flowers for a whimsical touch!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi soften a bit overnight, so I always reheat them in a skillet with a splash of olive oil to bring back some crispiness instead of microwaving.

Freezing

If you want to freeze, pause before adding the basil and cheese. Freeze the gnocchi and tomato sauce separately in portion-sized containers. When ready, thaw overnight and crisp the gnocchi gently on the stovetop before mixing with the warmed sauce.

Reheating

Reheat leftovers in a nonstick pan with a little olive oil over medium heat, flipping gently to crisp up both sides. Adding fresh basil and a sprinkle of Parmigiano at the end refreshes the flavors beautifully.

FAQs

Can I use frozen gnocchi for this recipe?

Yes! If using frozen gnocchi, I recommend thawing them first and then patting dry before searing to get a crispy texture. This helps avoid excess moisture that can prevent browning.
How do I prevent the gnocchi from sticking to the pan?

Make sure your pan and olive oil are hot before adding the gnocchi and don’t stir or move them until the crust forms and they release naturally. Also, using a good quality nonstick or well-seasoned skillet helps immensely.
Can I make the cherry tomato sauce ahead of time?

Absolutely! The sauce keeps well in the fridge for a couple of days. Just rewarm gently before combining with freshly seared gnocchi to keep that crispy texture.
What can I substitute if I don’t have roasted red peppers?

If you don’t have roasted red peppers, you can use fire-roasted red bell peppers or skip them altogether—the sauce will still be deliciously vibrant with the tomatoes and basil.

Final Thoughts

This Crispy Gnocchi with Cherry Tomato Sauce Recipe holds a special place in my kitchen routine—it’s comforting, quick, and impressively tasty. I love serving it when friends come over because it feels fancy but requires minimal effort. I really hope you try it soon; once you get that golden crust right and taste the bright tomato sauce with fresh basil, you’ll understand why it’s become a go-to for me and my family. Trust me, you’ll want to make this one again and again!