Creamy Sun-Dried Tomato Gnocchi
Creamy Sun-Dried Tomato Gnocchi is one of those weeknight wonders that looks and tastes like you spent hours in the kitchen, but comes together in under 30 minutes. Pillowy store-bought potato gnocchi meet a silky, tomato-kissed cream sauce studded with sun-dried tomatoes, fresh spinach, and Parmesan. It’s comfort food with a bright, summery twist—perfect for busy nights, casual dinners, or when you want to impress without the fuss.
Why you’ll love this recipe
This take on Creamy Sun-Dried Tomato Gnocchi balances richness and freshness. The sun-dried tomatoes give a concentrated tomato flavor that holds up beautifully against the cream and Parmesan. Using store-bought potato gnocchi saves time but still gives you that soft, tender bite; the sauce is thick enough to cling to each piece so every forkful is full of flavor. Plus, it’s a flexible recipe—easy to scale, tweak for dietary preferences, or dress up with extra herbs and lemon zest.
Ingredients
Use these exact ingredient names and amounts when you cook; they’re the source of truth for the directions below.
- 1 onion
- 4 cloves garlic
- ½ cup sun-dried tomatoes – see note 1
- 3 tablespoons oil, from the sundried tomato jar – see note 2
- 2 tablespoon AP flour
- 1 ½ cup vegetable broth
- 2 teaspoon tomato paste – see note 3
- 1 cup heavy cream
- ½ teaspoon Italian herbs
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 1 lb store-bought potato gnocchi – see note 4
- 1 cup fresh spinach
- ½ cup grated parmesan cheese (I like fresh)
- fresh basil to serve
- extra parmesan to serve
Notes on ingredients
- Sun-dried tomatoes: If your sun-dried tomatoes are packed dry, rehydrate them in warm water for 10–15 minutes and drain before chopping. If they’re packed in oil, use them as-is and reserve the oil for cooking.
- Oil from the jar: The oil that comes with sun-dried tomatoes adds a ton of flavor—use it for sautéing the aromatics and building the sauce.
- Tomato paste: A couple of teaspoons intensify the tomato flavor without overpowering the creaminess.
- Gnocchi: Store-bought potato gnocchi cooks quickly and gives you consistent results; cook according to package instructions, then finish in the sauce so it absorbs flavor.
Equipment
- Large skillet or saute pan with lid
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Grater for Parmesan
Flavor tips
- Add a pinch of red pepper flakes when sautéing the onions for a little heat.
- Finish with a squeeze of lemon juice if you want a brighter finish.
- Use freshly grated Parmesan for better melting and a cleaner flavor.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be slightly less rich.
Step-by-step instructions
Follow these rewritten, clear steps in the same overall order as the original source. Quantities and ingredient names match the list above exactly.
- Prepare the aromatics and tomatoes: Peel and finely dice 1 onion. Peel and mince 4 cloves garlic. Chop ½ cup sun-dried tomatoes into small pieces (if they’re oil-packed, drain slightly but keep the oil). Set these aside.
- Heat the oil: Place a large skillet over medium heat and add 3 tablespoons oil, from the sundried tomato jar. Allow the oil to warm for 30 seconds so it becomes fragrant but does not smoke.
- Sauté the onion: Add the diced onion to the warm oil and cook, stirring occasionally, until it becomes translucent and soft, about 5–7 minutes. If the onion starts to brown too quickly, lower the heat a little.
- Add the garlic and sun-dried tomatoes: Stir in the minced garlic and the chopped sun-dried tomatoes. Cook for 1–2 minutes, stirring constantly, until the garlic becomes fragrant but not browned.
- Create a roux: Sprinkle 2 tablespoon AP flour over the onion, garlic, and tomatoes. Stir to coat the vegetables and cook for 1 minute to remove the raw flour taste. This will help thicken the sauce.
- Build the sauce: Gradually pour in 1 ½ cup vegetable broth, stirring as you pour to prevent lumps. Add 2 teaspoon tomato paste and whisk to combine until the sauce is smooth and starts to thicken slightly. Bring the mixture to a gentle simmer, stirring occasionally.
- Add the cream and seasonings: Stir in 1 cup heavy cream and ½ teaspoon Italian herbs. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Continue to simmer the sauce for 3–4 minutes, until it thickens to your desired consistency. Taste and adjust seasoning—add more salt or pepper if needed.
- Cook the gnocchi: While the sauce simmers, bring a separate pot of salted water to a boil and cook 1 lb store-bought potato gnocchi according to package instructions (typically 2–3 minutes, until they float). Alternatively, you can add the gnocchi directly to the sauce and simmer gently until tender—just follow your gnocchi package guidance for best results.
- Combine gnocchi and sauce: If you cooked the gnocchi separately, drain them and add them directly into the skillet with the sauce. Gently stir so the gnocchi is evenly coated. If you added gnocchi to the sauce to finish cooking, stir to ensure even coating and gentle cooking for 1–2 minutes.
- Add spinach and cheese: Stir in 1 cup fresh spinach and ½ cup grated parmesan cheese. Cook just until the spinach wilts and the cheese melts into the sauce, about 1–2 minutes. This will create a glossy, clingy sauce that coats the gnocchi.
- Final seasoning and serve: Taste and adjust seasoning with more salt and black pepper if needed. Remove the skillet from heat. Serve the dish topped with fresh basil leaves and extra parmesan to taste.
Serving suggestions
Serve this Creamy Sun-Dried Tomato Gnocchi hot, garnished with torn fresh basil and an extra shower of grated Parmesan. A simple green salad or roasted vegetables make great accompaniments. If you want a heartier meal, add seared mushrooms or a protein of your choice that matches your dietary preferences.
Make-ahead and storage
- Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge; reheat gently on the stove with a splash of vegetable broth or water to loosen it, stirring until warmed through.
- Freezing is not recommended because the cream and gnocchi textures can change after thawing.
Common questions
Can I use dried herbs instead of fresh basil? Yes. If you don’t have fresh basil, you can sprinkle a pinch of dried basil or additional Italian herbs when finishing the sauce. Fresh basil adds the best aroma.
Can I substitute milk for heavy cream? You can substitute half-and-half or whole milk mixed with a tablespoon of butter for a lighter sauce, but it will be less rich and slightly thinner. The texture and mouthfeel will change.
What if I don’t have sun-dried tomatoes? Roasted cherry tomatoes can work in a pinch, but they won’t deliver the same concentrated flavor. You may want to reduce the broth slightly and increase tomato paste to boost tomato intensity.
Notes
- Note 1: If your sun-dried tomatoes are oil-packed, reserve the oil and use it as listed. If they are dry-packed, rehydrate them in hot water for 10–15 minutes, drain, and then chop.
- Note 2: Using 3 tablespoons of the jar oil brings additional tomato flavor—if you don’t have oil-packed tomatoes, use a neutral oil like olive oil instead.
- Note 3: Tomato paste boosts umami and tomato depth—dollop it into the sauce and whisk until fully incorporated.
- Note 4: Store-bought potato gnocchi is used for convenience and texture; cook according to package instructions for the best outcome.
Final thoughts
Creamy Sun-Dried Tomato Gnocchi hits all the right notes: comforting, silky, and bright. It’s a quick weekday meal that looks fussier than it is and makes a great option when you want something cozy but special. The concentrated flavor of the sun-dried tomatoes, the creamy sauce, and the tender gnocchi come together to create a satisfying dish that’s easy to customize. Keep the extra Parmesan and fresh basil nearby—you’ll want both at the table.
Enjoy this recipe as written or use it as a template to add your favorite vegetables or proteins. Either way, the core is simple: soft gnocchi, a rich and tangy sun-dried tomato cream sauce, fresh greens, and plenty of cheese—delicious every time.
Creamy Sun-Dried Tomato Gnocchi
Ingredients
Equipment
Method
- Peel and finely chop the onion and garlic; slice the sun-dried tomatoes into thin strips if not already julienned.
- Heat a large deep skillet over medium-high heat and add the 3 tablespoons of oil from the sun-dried tomato jar.
- Add the chopped onion and cook for 3–4 minutes until softened, then add the garlic and cook for about 30 seconds until fragrant.
- Sprinkle the 2 tablespoons of flour over the onions and stir to coat the vegetables, cooking for 30 seconds to 1 minute.
- Slowly pour in the 1 1/2 cups vegetable broth while stirring to avoid lumps, then add the sliced sun-dried tomatoes and 2 teaspoons tomato paste; stir and bring to a gentle simmer.
- Simmer the sauce gently for about 5 minutes to thicken slightly and meld flavors.
- Add the 1 cup heavy cream, 1/2 teaspoon Italian herbs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the 1 lb gnocchi; stir to combine.
- Cover the pan, reduce heat to medium, and cook for 6–7 minutes, stirring once or twice, until the gnocchi are tender and cooked through.
- Stir in the 1 cup fresh spinach and 1/2 cup grated Parmesan and cook for about 1 minute until the spinach wilts and the cheese melts into the sauce.
- Taste and adjust salt and pepper if needed, then serve topped with fresh basil and extra Parmesan.
Notes
- Buy sun-dried tomatoes julienned or slice them into thin strips yourself.
- Use sun-dried tomatoes packed in oil for best flavor and to use the oil for cooking.
- 2 teaspoons tomato paste can be substituted with 1 tablespoon canned tomato or passata.
- Julienned pieces do not need to be uniform—rough thin slices are fine.
- Look for long-life, shelf-stable packages in the pasta aisle.
