Creamy spicy tomato gnocchi with parmesan cheese | made with gluten free ASDA gnocchi

Easy Spicy Tomato Gnocchi {Gluten Free}

Just a quick and easy every day recipe we absolute love and eat regularly in this house: spicy cheesy tomato gnocchi with a touch of greek yoghurt for a little creaminess (but of course you can use cream or cream cheese instead).

And for anyone living in the UK, have you tried these gnocchi from ASDA yet? I stumbled on them in the ‘normal’ aisle recently and was so happy to find that they’re naturally gluten free (with no may contain)! I don’t usually bother checking these days as virtually all pre-made gnocchi seem to be made with wheat flour in this country so this was a nice surprise.

They taste amazing and best of all, they’re SO cheap. Only £1.35 for 500g! Just for comparison, certified gluten free gnocchi are normally at least £2.50 for only 250g. This is a bargain for anyone, gluten free or not.

Creamy spicy tomato gnocchi with parmesan cheese | made with gluten free ASDA gnocchi

My spicy tomato gnocchi recipe:

Easy Spicy Tomato Gnocchi {Gluten Free}
Prep time
Cook time
Total time
Recipe type: Mains
Cuisine: Italian
Serves: 2-3 servings
  • 500g gnocchi (I used these from ASDA which are naturally gluten free!)
  • Parmesan cheese (to garnish)
For the sauce:
  • 400g canned tomatoes (+200g water)
  • 1 large onion
  • A few garlic cloves
  • 1 Tbsp olive oil (I used chilli infused oil)
  • 1 Tbsp butter
  • Chilli flakes or powder (Optional / if you're not using chilli oil)
  • 1 Tbsp mixed herbs (I used a mix of oregano, thyme, basil, marjoram, parsley and sage)
  • 1 heaped Tbsp tomato purée
  • 2-3 heaped Tbsp plain Greek yoghurt (or fresh cream or cream cheese)
  • ¼ tsp salt
  • Black pepper
  • Optional: a dash of wine


  1. Finely chop an onion and a few garlic cloves.
  2. Heat up the chilli infused olive oil and butter in a pan on low heat and pan fry the onions for a few minutes until they start to soften up, then add the garlic, herbs, chilli flakes, salt and black pepper and keep frying another minutes or so.
  3. Add the canned tomatoes along with 200g of water, tomato purée and the wine (if you want to add any). Turn the heat up to high and bring to a boil, then lower the heat and simmer (stirring and squishing the tomatoes from time to time) until the tomatoes have broken down. Feel free to add any water at any point if the sauce reduces too much, but 200g of water is usually just right.
  4. At the end, turn the heat to low and add the plain yoghurt (or cream/cream cheese) and mix well.
  5. For the gnocchi: bring a pan of salted water to boil and then add the gnocchi. Cook for about 2 minutes and drain.
  6. Then mix the gnocchi with the sauce and serve with a generous amount of fresh grated parmesan on top.

Kimi x

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