Grape Tomato Gnocchi

by Jennifer Ontko
(Oak Harbor, Ohio US)

Every year we plant lots of vegetables in our garden and every year we always have an over abundance of grape tomatoes. My kids love to eat them as does myself and my husband.

However, there is still too many even with just one plant. So one day last summer, my mother and I decided to have a recipe contest to come up with the best recipe. We both cooked our recipes and had a big family dinner that night and we were so impressed with both of them.

I loved her recipe as well as mine. The same for her and the rest of the family. We traded recipes so we could cook each others and now I make this recipe all the time, especially in the summer. With that said, here goes:


  • 1 medium red onion, diced
  • 2 cloves of garlic, minced
  • dash salt
  • dash pepper
  • 2 Tbsp. fresh basil, finely chopped
  • 1/2 tsp. dried oregano
  • 1 pint grape or cherry tomatoes
  • 1 can Italian stewed tomatoes
  • 1 lb. gnocchi, fresh or frozen
  • Freshly grated Parmesan Cheese


  • Saute onion and garlic in a skillet over medium heat until tender.
  • Add salt, pepper, basil, oregano, cherry tomatoes and canned stewed tomatoes and mix together.
  • Cover with a lid and cook until the tomatoes burst, about 7 or 8 minutes.
  • Stir in a can of stewed tomatoes and mash all of the tomatoes together with a potato masher.
  • Meanwhile, cook the gnocchi according to the package directions.
  • Put the sauce over top of the gnocchi and top with freshly grated Parmesan cheese.

    Serve immediately.

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