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Gnocchetti in Pomodoro Sauce


Little elongated ribbed pasta shells called gnocchetti tossed in pomodoro sauce made from tomatoes, herbs, finished with white wine and butter.

Vegetarian Italian Cooking

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Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

2  cup(s) uncooked gnocchetti pasta
2  tablespoons olive oil
2  teaspoon(s) finely chopped or grated garlic
2  cup(s) plum tomatoes finely chopped
1  cup(s) tomato puree
2  tablespoon(s) shredded fresh basil
½  teaspoon(s) dried oregano
salt and freshly milled black pepper to taste
2  tablespoon(s) white wine
2  tablespoon(s) butter
2  tablespoon(s) grated parmesan cheese

  1. Cook the gnocchetti pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
  2. For the pomodoro sauce, heat the olive oil in a saucepan and saute the garlic on low heat for about 1  minute(s) or just till the raw smell goes off.
  3. Add the chopped tomatoes, tomato puree, fresh basil, oregano and simmer for about 10  minutes. Season with salt and freshly milled pepper. Stir in the white wine and butter.
  4. Toss the gnocchetti pasta in the hot pomodoro sauce till well heated through only at serving time.


  • Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
  • It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
  • The amount of cheese can be increased if desired specially if children love it.
  • It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.

Serve hot topped with: grated parmesan cheese

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