Creamy sun-dried tomato gnocchi

A rich and comforting Italian-inspired dish that combines pillowy gnocchi with a velvety cream sauce infused with the tangy sweetness of sun-dried tomatoes. Perfect for a cozy weeknight meal or an elegant yet simple dinner to impress guests.

Why You’ll Love This Recipe

• Quick and simple – ready in about 20 minutes and often made in just one pan.

• Comforting flavors – the creamy sauce and tangy sun-dried tomatoes create a perfectly balanced taste.

• Minimal cleanup – ideal for busy days when you want something satisfying without the extra dishes.

• Highly adaptable – add vegetables, herbs, or proteins to suit your preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Gnocchi (fresh, refrigerated, or shelf-stable)

• Sun-dried tomatoes (oil-packed or rehydrated)

• Heavy cream (or whole milk for a lighter option)

• Butter or olive oil

• Garlic, minced

• Optional additions:

  • Tomato paste or cherry tomatoes

  • Chicken or vegetable broth

  • Parmesan cheese

  • Spinach, basil, peas, or artichokes

  • Onion, Dijon mustard, or red pepper flakes

directions

1. Heat butter or olive oil in a large skillet over medium heat. Add garlic (and onion if using) and sauté until fragrant.

2. Stir in chopped sun-dried tomatoes and cook for a few minutes to release their flavor.

3. Add cream (and broth if using) and bring to a gentle simmer.

4. Stir in the gnocchi and cook until tender and coated in the sauce, about 5–7 minutes.

5. Fold in spinach, basil, peas, or other vegetables if desired. Stir in Parmesan until melted.

6. Serve immediately, garnished with extra Parmesan or fresh herbs.

Servings and timing

• Serves: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Tuscan style – add spinach, artichokes, paprika, and red pepper flakes.

• Protein boost – add cooked chicken, shrimp, or sausage.

• Vegetarian delight – skip the meat and use vegetable broth.

• Pea and basil twist – add peas and fresh basil for a fresh springtime touch.

storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat gently on low heat, adding a splash of cream, milk, or broth to loosen the sauce.

• Freezing is not recommended, as the cream sauce may separate.

FAQs

What kind of gnocchi works best?

Fresh or shelf-stable potato gnocchi work best for this recipe.

Can I make this vegetarian?

Yes, simply use vegetable broth or skip it entirely.

Can I substitute cream?

Yes, use whole milk or half-and-half, but the sauce will be slightly thinner.

Do I need to pre-cook the gnocchi?

No, it cooks directly in the sauce.

What if I only have dry sun-dried tomatoes?

Rehydrate them in hot water for 10 minutes before using.

Can I add other vegetables?

Absolutely—spinach, mushrooms, peas, or zucchini all work well.

How can I make it spicier?

Add red pepper flakes or a pinch of cayenne.

Can I make this gluten-free?

Yes, use gluten-free gnocchi.

How do I prevent the sauce from getting too oily?

Drain or blot the sun-dried tomatoes before adding.

What can I serve with it?

A side salad, roasted vegetables, or crusty bread pairs perfectly.

Conclusion

Creamy sun-dried tomato gnocchi is the perfect mix of indulgent flavors and easy preparation. It’s versatile enough for weeknights yet impressive enough for dinner guests, making it a staple you’ll want to cook again and again

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