There’s something about pillowy gnocchi bathed in a creamy, tangy sauce that feels like a hug from the inside out. This Saucy Sun Dried Tomato Gnocchi takes a jar of sun-dried tomatoes in oil and transforms them into a silky, flavor-packed weeknight meal. It’s cozy, quick enough for a busy evening, and impressive enough to serve company. Keep reading for tips on texture, ways to make it your own, and a clear step-by-step recipe that walks you right through the process.

Why this recipe works

Gnocchi are little flavor sponges; they soak up sauces and carry them straight to your taste buds. Using sun-dried tomatoes preserved in oil gives the sauce an instant depth and concentrated tomato richness. That oil is drained and discarded to control the sauce’s richness, while the tomatoes themselves are finely chopped and simmered with garlic to release their savory, slightly sweet tang. A splash of stock and a dusting of flour create the base for a velvety pan sauce, while heavy cream (or half-and-half) and freshly grated parmesan add creaminess and umami. Finish with fresh mozzarella that melts into gooey pockets and basil for brightness, and you’ve got a dinner that balances comfort and sophistication.

Key ingredients and notes

1 (7 oz) jar sun dried tomatoes in oil, drained — The concentrated flavor is the star. Drain the oil so the sauce won’t become too oily; chop the tomatoes finely for even distribution.
2 lbs gnocchi, cooked according to package directions — Gnocchi is sold in packages; two packages is typical to reach 2 pounds. Cook right before finishing the sauce and drain well.
1 teaspoon olive oil — For sautéing the garlic and marrying the sun-dried tomato flavor with the pan.
2 garlic cloves, minced — Fresh garlic gives a bright aromatic lift.
Kosher salt and pepper — Season to taste; add gradually and adjust at the end.
1 1/2 cups vegetable or chicken stock — Use a good-quality low-sodium stock to control salt. Either option will add body to the sauce.
1 tablespoon flour — This thickens the sauce slightly; whisk it into the stock to prevent lumps.
2/3 cup heavy cream or half and half — Heavy cream yields the richest sauce; half and half makes it lighter but still creamy.
1/2 cup finely grated parmesan cheese, plus more for sprinkling — Freshly grated melts and blends best; it adds umami and subtle saltiness.
8 ounces fresh mozzarella, sliced or torn into pieces — Tossed in at the end so it softens into melty pockets around the gnocchi.
Fresh basil, for garnish — Brightens the whole dish with herbaceous freshness.
Crushed red pepper flakes, for topping — Optional, for a touch of heat.

Taste and texture tips

For the perfect bite, don’t overcook the gnocchi. They should be tender but not mushy; they’ll finish gently in the sauce. When you stir in the grated parmesan off-heat, it melts smoothly without clumping. If you prefer a silkier sauce, briefly use an immersion blender to break down the sun-dried tomatoes into a finer purée before adding the cream. If you like pockets of gooey cheese, scatter the mozzarella on top of the sauced gnocchi and pop the pan under a broiler for a minute—watch carefully so it doesn’t brown too much.

Make-ahead and storage

You can make the sauce a day ahead and reheat it gently in a skillet, stirring in the cream and cheeses just before serving. Leftovers keep tightly covered in the refrigerator for up to 3 days; reheat on low with a splash of stock or cream to restore the sauce’s silky texture. Avoid freezing once the cream and fresh cheese are added, as the texture can change.

Serving suggestions

Serve this Saucy Sun Dried Tomato Gnocchi with a crisp green salad, sautéed greens, or roasted vegetables to cut through the creaminess. A simple side of garlic-roasted broccolini or a lemony arugula salad complements the tangy tomato flavors nicely. For bread lovers, crusty bread or garlic toast makes a great vehicle for scooping up every last bit of sauce.

Step-by-step recipe

Serves: 4–6

Ingredients

1 (7 oz) jar sun dried tomatoes in oil, drained
2 lbs gnocchi, cooked according to package directions
1 teaspoon olive oil
2 garlic cloves, minced
Kosher salt and pepper
1 1/2 cups vegetable, or chicken! stock
1 tablespoon flour
2/3 cup heavy cream or half and half
1/2 cup finely grated parmesan cheese, plus more for sprinkling
8 ounces fresh mozzarella, sliced or torn into pieces
Fresh basil, for garnish
Crushed red pepper flakes, for topping

Instructions

Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Drain well and set aside in the colander while you prepare the sauce.
Drain the jar of sun dried tomatoes and finely chop them. Set them aside.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute, taking care not to let it brown.
Add the chopped sun dried tomatoes to the skillet and stir to combine with the garlic. Cook briefly, about 1 minute, to warm and release their flavor.
In a measuring cup, whisk 1 tablespoon flour into 1 1/2 cups of the stock until smooth. Pour the stock-and-flour mixture into the skillet, stirring so the flour disperses and the sauce begins to thicken.
Bring the sauce to a gentle simmer and season with kosher salt and pepper to taste. Let it simmer for 2–3 minutes so the flavors meld and the sauce slightly reduces.
Lower the heat and stir in 2/3 cup heavy cream or half and half, mixing until the sauce is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Remove the skillet from the heat and stir in 1/2 cup finely grated parmesan cheese until it melts into the sauce and creates a cohesive, silky texture.
Add the drained, cooked gnocchi to the skillet and gently toss to coat each piece in the sauce.
Scatter 8 ounces fresh mozzarella, sliced or torn, over the gnocchi. Cover the skillet for 1–2 minutes to let the mozzarella soften and start to melt, or place the skillet briefly under a preheated broiler for 30–60 seconds to finish melting—watch closely to prevent browning.
Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes, plus extra grated parmesan if desired. Serve immediately while hot.

Variations and swaps

Make it lighter: Use half and half instead of heavy cream for a lighter sauce.
Make it extra green: Stir in baby spinach or arugula at the very end so it wilts slightly from the residual heat.
Mushroom boost: Sauté sliced cremini mushrooms with the garlic for an earthy addition.
Protein add-in: Pan-seared chicken breast slices or browned Italian-seasoned turkey meatballs pair well with this sauce if you want extra protein.

Final notes

This Saucy Sun Dried Tomato Gnocchi is simple comfort food elevated by quality ingredients and a straightforward technique. It celebrates the concentrated tang of sun-dried tomatoes and the gentle chew of gnocchi, brought together by a creamy, cheesy sauce. Whether you’re feeding a family or looking for a show-stopping weeknight meal, this recipe is reliable, personalizable, and delicious.

Enjoy, and don’t forget a little extra parmesan and basil at the table for finishing touches.

Saucy Sun Dried Tomato Gnocchi.

A creamy, cheesy sun-dried tomato gnocchi baked until bubbly and topped with fresh basil.

Print Recipe Pin Recipe

Prep Time 3

Cook Time 25

Total Time 28

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

7 oz sun-dried tomatoes in oil 1 jar, drained and diced
2 lb gnocchi cooked according to package directions (usually 2 packages)
1 tsp olive oil
2 garlic cloves minced
kosher salt to taste
black pepper to taste
1 1/2 cups vegetable or chicken stock
1 tbsp all-purpose flour for slurry
2/3 cup heavy cream or half-and-half
1/2 cup finely grated Parmesan cheese plus more for sprinkling
8 oz fresh mozzarella sliced or torn into pieces
fresh basil for garnish
crushed red pepper flakes for topping

Equipment

Oven-safe skillet or baking dish
stovetop
Knife
Cutting Board
Paper Towels
Measuring cups and spoons
shaker cup or jar for slurry

Method

Preheat the oven to 400°F (200°C).
Place the drained sun-dried tomatoes on paper towels and press to remove excess oil, then dice them.
Cook the gnocchi according to package directions (about 3–5 minutes), drain and set aside.
Heat 1 teaspoon olive oil in a large oven-safe skillet over medium-low heat. Add the diced sun-dried tomatoes and minced garlic with a pinch of kosher salt and pepper, and cook 2–3 minutes until softened.
In a shaker cup or jar, combine 1 1/2 cups stock and 1 tablespoon flour and shake until smooth. Pour the slurry into the skillet while stirring constantly; cook a few minutes as it warms and slightly thickens.
Stir in 2/3 cup cream and 1/2 cup grated Parmesan until combined. Add the cooked gnocchi and stir to coat evenly in the sauce.
Top the gnocchi mixture with the torn or sliced fresh mozzarella. Transfer the skillet to the preheated oven and bake 20–25 minutes until bubbly and the cheese is melted.
Remove from oven and top with fresh basil, extra Parmesan, and crushed red pepper flakes to taste before serving.