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This simple recipe for gluten-free tomato sauce is the perfect accompaniment for gluten-free gnocchi. It is rich and flavorful, as well as naturally gluten-free, grain-free, and dairy-free.
Gluten-Free Tomato Sauce
The perfect sauce for pillowy gluten-free gnocchi is tomato sauce. Most store-bought tomato sauces are naturally gluten-free, but every cook needs a homemade recipe in their arsenal. This gluten-free tomato sauce recipe features roasted tomatoes, a full head of garlic, and fresh herbs, this one is tried and true, simple yet flavorful, and guaranteed to please!
We have created an easy-to-follow gluten-free tomato sauce recipe. Follow the detailed recipe technique notes and tips, along with step-by-step photos to guide you to perfect gluten-free gnocchi in tomato sauce.
Ingredients for Gluten-Free Tomato Sauce
- Tomatoes: Fresh Roma or San Marzano are best for roasting.
- Olive Oil: Adds richness to the sauce.
- Salt: Kosher or sea salt enhances the flavor of the tomatoes.
- Black Pepper: Adds a touch of spice.
- Garlic: Adds an earthy flavor that balances the sweetness and acidity of the tomatoes.
- Reserved Cooking Water: Saving some of the cooking liquid from your gluten-free gnocchi (or other gluten-free pasta!) helps thicken up this rich sauce.
- Fresh Herbs: Basil and oregano add a fresh and herbal flavor to the sauce.
Gluten-Free Pasta
We researched and tested the best gluten-free pastas on the market for every type of dish and for different diets.
How to Make Gluten-Free Gnocchi in Tomato Sauce
- Preheat the oven to 400°F. Rinse and pat the tomatoes dry. Cut them in half or into quarters depending on their size. (photo 1)
- Drizzle a sheet pan with olive oil. Arrange the cut-side-down tomatoes on the sheet pan in a single layer. Drizzle the tomatoes with olive oil, salt, and pepper. (photo 2)
- Peel away the outer layers of the garlic bulb, leaving the skins of the individual cloves untouched. Cut 1/2 inch from the top of each clove to expose the flesh. (photo 3)
- Place the garlic cloves in a piece of aluminum foil and drizzle with olive oil. Wrap the foil tightly to form a packet. Transfer the garlic packet to the sheet pan with the tomatoes. Roast for 40 to 50 minutes, or until the tomatoes are soft and caramelized, and the garlic is soft. (photo 5)
- Meanwhile, cook the gluten-free gnocchi according to the instructions. Drain, reserving 1 cup of the cooking water and set aside. Remove the tomatoes and garlic from the oven and let them cool slightly. Press the garlic cloves out of their skins or use a fork to gently remove them from the skins. Be careful not to burn yourself.
- Transfer the roasted tomatoes and garlic to a blender or food processor and pulse until smooth and creamy. (photo 6)
- Pour the sauce into a saucepan over medium heat and add the cooking water from the cooked gluten-free gnocchi. Simmer for 10 to 15 minutes, or until the flavors meld and the sauce thickens slightly. Season with salt and pepper to taste. (photo 7)
- Add the cooked gluten-free gnocchi to the sauce and cook for 1 to 2 minutes, or until everything is heated through. Add the fresh basil and oregano to the sauce in the last minute and stir to combine. Divide the gluten-free gnocchi and sauce among serving plates. (photo 8)
Tips for Making the Best Gluten-Free Tomato Sauce
- Be sure to reserve some of the gluten-free gnocchi cooking liquid to help thicken up the sauce!
- Don’t be tempted to pull the tomatoes and garlic out early. Roasting them for the full amount of time gives them a deep, caramelized flavor.
Can I Use Different Types of Tomatoes for This Recipe?
While you can use different types of tomatoes, Roma or San Marzano tomatoes are preferred for their flavor and lower moisture content, which makes them ideal for roasting.
Is it Necessary to Peel the Tomatoes?
No, it’s not necessary to peel the tomatoes. The roasting process softens the skins, and they blend smoothly when processed.
Why Do I Need to Reserve Gnocchi Cooking Water?
The starchy gnocchi cooking water helps thicken the sauce and allows it to better coat the gluten-free gnocchi.
How Can I Make This Sauce Spicier?
To add some heat, you can include red pepper flakes or a small amount of chopped chili peppers when cooking the sauce.
Can I Use Dried Herbs Instead of Fresh?
Fresh herbs are recommended for their flavor, but you can use dried herbs. The general rule of thumb is to use one-third the amount of dried herbs to fresh.
Can I Serve This Tomato Sauce With Other Gluten-Free Pastas?
Absolutely! While we use gluten-free gnocchi here, this garlicky roasted tomato sauce pairs beautifully with other forms of your favorite gluten-free pasta.
How to Store Gluten-Free Gnocchi in Tomato Sauce
Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat gently before serving. The sauce can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Easy Gluten-Free Tomato Sauce
Every home cook needs a great fresh tomato sauce recipe on hand, and this gluten-free tomato sauce is a winner!
More Gluten-Free Dinner Recipes to Try!
- Gluten-Free Meatballs
- Gluten-Free Southern Fried Chicken
- Gluten-Free Chicken Parmesan
- Gluten-Free Meatloaf
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Gluten-Free Gnocchi in Tomato Sauce
Ingredients
- 2 pounds ripe tomatoes, preferably Roma or San Marzano tomatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- ½ head garlic, about 6 to 8 cloves, unpeeled
- Gluten-Free Potato Gnocchi, cooked and drained
- 1 cup reserved gnocchi cooking water
- Salt and pepper, to taste
- ¼ cup chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
Instructions
- Preheat the oven to 400°F.
- Rinse and pat the tomatoes dry. Cut them in half or into quarters depending on their size.
- Drizzle a sheet pan with 1 tablespoon olive oil. Arrange the cut-side down tomatoes on the sheet pan in a single layer. Drizzle the tomatoes with 2 tablespoons of olive oil, salt, and pepper.
- Peel away the outer layers of the garlic bulb, leaving the skins of the individual cloves untouched. Cut 1/2 inch from the top of each clove to expose the flesh.
- Place the garlic cloves in a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the foil tightly to form a packet. Transfer the garlic packet to the sheet pan with the tomatoes.
- Roast for 40 to 50 minutes, or until the tomatoes are soft, and caramelized, and the garlic is soft.
- Meanwhile cook the gluten-free gnocchi according to the instructions. Then drain, reserving 1 cup of the cooking water. Set aside.
- Remove the tomatoes and garlic from the oven and let them cool slightly. Press the garlic cloves out of their skins or use a fork to gently remove them from the skins. Be careful not to burn yourself.
- Transfer the roasted tomatoes and garlic to a blender or food processor and pulse until smooth and creamy.
- Pour the sauce into a saucepan over medium heat and add the cooking water from the cooked gluten-free gnocchi. Simmer for 10 to 15 minutes, or until the flavors meld and the sauce thickens slightly. Season with salt and pepper to taste.
- Add the cooked gluten-free gnocchi to the sauce and cook for 1 to 2 minutes, or until everything is heated through. Add the fresh basil and oregano to the sauce in the last minute and stir to combine.
- Divide the gluten-free gnocchi and sauce among serving plates. Serve with burrata or parmesan cheese if you enjoy dairy. Garnish with additional fresh herbs and a drizzle of olive oil for a touch of freshness. Enjoy!
Notes
- Be sure to reserve some of the gluten-free gnocchi cooking liquid to help thicken up the sauce!
- Don’t be tempted to pull the tomatoes and garlic out early. Roasting them for the full amount of time gives them a deep, caramelized flavor.
- Fresh herbs are recommended for their flavor, but you can use dried herbs. The general rule of thumb is to use one-third the amount of dried herbs to fresh.
- To add some heat, you can include red pepper flakes or a small amount of chopped chili peppers when cooking the sauce.
- To store: Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Reheat gently before serving.
- To freeze: The sauce can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The link to gnocchi in your recipe is broken (404 error). The link to gnocchi elsewhere on your site works for me.
https://www.mamaknowsglutenfree.com/gluten-free-gnocchi-recipe/
Thanks for your recipes!
So sorry about that, Bill! The broken link has been corrected!
Hi,this recipe looks fantastic, wondering where you get the GF gnocchi. I clicked on the link in the first paragraph and got an error code. Thank you in advance for your help
Jane
So sorry about that, Jane! The broken link has been corrected!