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Gnocchi with Red Wine and Tomato Sauce

Gnocchi in a boldly flavoured red wine and tomato sauce with sun-dried tomatoes is the perfect way to make the most of store-bought gnocchi!

This delicious dish will comfortably go from your fridge/store cupboard to your table in under 30 minutes.

Gnocchi in a rich red wine and tomato sauce served with basil and Parmesan cheese.

Gnocchi in a Red Wine Sauce

When it comes to quick and easy dinners, I let pasta or gnocchi do a lot of the heavy lifting.

Generally speaking, I’m not someone who cooks pasta or gnocchi with loads of sauce very often… but that does not mean ever!

Most of my dishes are kinda “dressed” in a sauce, recipes like my pan-fried gnocchi with bacon, sausage and tomato gnocchi or pesto chicken gnocchi are all much more like my usual style.

This recipe is a little different, the gnocchi is positively swimming in a boldly flavoured red wine and tomato sauce.

It is wonderfully easy to cook and will take under 30 minutes after you get started.

This makes it perfect as an after-work meal, the half bottle of wine which you have leftover is also a welcome treat!

Close-up overhead gnocchi in a red wine and tomato sauce served with basil and Parmesan.

Frequently Asked Questions

Can I use homemade gnocchi?

Absolutely, homemade gnocchi is easy to make and delicious but it certainly isn’t quick.

Given that this recipe is meant to be a quick but satisfying after-work dinner, then making gnocchi is off the cards.

Why do you reduce the wine so much?

The wine is the bedrock of the flavour in this recipe and as a result, you need to really reduce it down to make it stand proud.

What sort of wine should I use?

I’ve been playing with this sauce for many months and have made it with chianti, merlot and pinot noir. They all work well but a nice chianti was my favourite in my tests.

Can I serve this with pasta rather than gnocchi?

Yes, this sauce is awesome with everything from tagliatelle to rigatoni!

Can I make this sauce in advance?

Yes, this sauce is fine in the fridge for up to 5 days, it will also freeze for 6 months.

If you are taking it from the fridge you may need to add a little more water from the gnocchi to thin it out when reheating it.

Close-up gnocchi in a red wine and tomato sauce served with basil and Parmesan.

Serving Suggestions

Like so many of my gnocchi recipes, I consider this gnocchi red wine and tomato sauce dish to be a wonderful “TV” dinner.

That doesn’t mean that I don’t serve it without a wee bit extra.

Some garlic bread or cheesy garlic bread is perfect for scooping up all of that lovely bold tomato sauce.

If you are feeling like rolling up your sleeves and doing a bit of baking, then you must try this soft potato focaccia bread. It’s made by my friend Rosemary and it’s glorious and it’s pretty much the only bread I bake at home!

Overhead gnocchi in a red wine and tomato sauce served with basil, Parmesan and garlic bread.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 30cm or 12″ frying pan.
  • 20cm or 8″ saucepan.
  • Chopping board.
  • Kitchen knife.
  • Grater (for the Parmesan garnish).
  • A combination of weighing scales, a measuring jug, measuring cups and spoons.
Potato gnocchi with a rich red wine and tomato sauce garnished with basil and Parmesan cheese.
Yield: 2 Servings

Gnocchi with Red Wine and Tomato Sauce Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 5 minutes

This delicious and quick recipe is the perfect way to add a little "sparkle" to store-bought gnocchi, it comes wrapped in a big and bold red wine and tomato sauce.


  • 35g (1 Small) Echalion or Banana Shallot
  • 3 Garlic Cloves
  • 1 Tbsp Olive Oil (You can use the olive oil from the sun dried tomatoes if you like)
  • 375ml (Half of a Bottle) Red Wine
  • 5-6 Sun Dried Tomatoes
  • 400g (14oz) Tin Tomatoes
  • ¼ Tsp Sugar
  • ¼ Tsp Salt (Plus extra for boiling the gnocchi)
  • ⅛ Tsp Black Pepper
  • 400g (14oz) Store Bought Gnocchi
  • Fresh Basil (for Garnish)
  • Parmesan Cheese (for Garnish)


  1. Cut the shallot in half, peel it and then dice it as finely as you can.
  2. Bash the garlic cloves with the side of a knife, then chop it as finely as you can.
  3. Heat a 30cm or 12" frying pan over a medium-high heat, when it is hot add the olive oil, diced shallot and garlic, then soften it for 2 minutes stirring constantly.
  4. Pour in the red wine and reduce it by two-thirds. This will take 8-10 minutes.
  5. While the wine is reducing cut the sun-dried tomatoes into a 4-5mm (¼") dice and bring a 20cm or 8" saucepan of water to a boil.
  6. Once the wine has reduced toss in the sun-dried tomatoes, tinned tomatoes, salt, pepper and sugar. Cook over a medium-high heat until it thickens this will take 5-7 minutes
  7. Season the pasta water with a teaspoon of salt and cook the gnocchi until it starts to float, this will take around two minutes.
  8. Drain the gnocchi reserving a little of the cooking water, stir to combine, and add a splash of the cooking water to form a nice sauce.
  9. Serve with fresh basil and parmesan cheese.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 715Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 740mgCarbohydrates: 100gFiber: 9gSugar: 9gProtein: 17g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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