Delicious Easy Sun-Dried Tomato Gnocchi Recipe

I still remember the first time I made Sun-Dried Tomato Gnocchi. It was a chilly evening, and I wanted something comforting yet exciting for dinner. I had a bag of potato gnocchi tucked away in the fridge and a jar of sun-dried tomatoes that needed using. A quick homemade gnocchi dough moment wasn’t on the menu that night, so I took the shortcut, but the flavors I created in that sun-dried tomato sauce were unforgettable. From that night on, my Sun-Dried Tomato Gnocchi became a go-to, crowd-pleaser for weeknights and casual dinners with friends.

What makes Sun-Dried Tomato Gnocchi special is the way the tangy, slightly sweet sun-dried tomato sauce embraces those soft pillows of gnocchi. It’s simple but feels like a small celebration on a plate. I love sharing this recipe because it’s approachable, affordable, and totally reliable when you want something filling and flavorful without fuss. Whether you’re making this for a family dinner or a casual dinner party, it brings people together effortlessly.

If you’re on the lookout for a recipe that’s both comforting and a little out of the ordinary, Sun-Dried Tomato Gnocchi is one I can wholeheartedly recommend. I can’t wait to walk you through the steps and share my kitchen secrets to make this Italian gnocchi recipe your new favorite too.

Here’s everything you’ll want to gather before we dive into making your Sun-Dried Tomato Gnocchi:

No problem if you don’t have heavy cream on hand—I’ve swapped in half-and-half or even whole milk with a touch of butter, and it still turns out delicious. The sun-dried tomatoes you find in your regular spice aisle or at the deli section work just fine, just be sure they’re packed in oil for maximum flavor.

This Sun-Dried Tomato Gnocchi is pretty budget-friendly—potato gnocchi is affordable and easy to find, plus a little Parmesan goes a long way. If you’re pressed for time, using store-bought gnocchi is a total win. For the sun-dried tomato sauce, I stash extra in the fridge once made; it keeps beautifully for up to a week, making your next meal even quicker.

A personal touch I love: adding a bit of extra garlic when making the sun-dried tomato sauce. It lifts the whole dish with a deeper aroma that fills your kitchen—trust me, it’s worth it!

1. Prepare your base: Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Toss in the minced garlic and cook until fragrant—about 30 seconds to 1 minute. This is where your kitchen starts to smell incredible.

2. Add sun-dried tomatoes: Chop your sun-dried tomatoes roughly and add them to the pan. Cook for a couple of minutes to soften and release their flavors. This step builds your sun-dried tomato sauce foundation.

3. Create the sauce: Pour in the heavy cream and stir to combine with the sun-dried tomatoes. Let this simmer gently for 5 minutes until it thickens slightly. Keep stirring to prevent it from sticking. Remember, patience here makes the richest cream sun-dried tomato sauce.

4. Cook the gnocchi: While the sauce is simmering, bring a pot of salted water to boil. Add your potato gnocchi and cook until they float to the surface—this usually takes 2-3 minutes. If your gnocchi are homemade dough, expect similar timing. Use a slotted spoon to transfer them directly to the sauce.

5. Combine and finish: Toss the gnocchi in your creamy sun-dried tomato sauce gently to coat every piece. Stir in grated Parmesan, then season with salt and pepper to taste.

6. Add fresh basil: Tear fresh basil and fold it in right before serving for a pop of color and freshness.

From start to finish, this Sun-Dried Tomato Gnocchi usually takes me about 25-30 minutes, perfect for a weeknight treat. While your sauce simmers, you can chop the basil or set the table—multitasking magic in motion.

If your sauce looks too thick, just add a splash of pasta water or milk to loosen it up. If your gnocchi stick together, give them a little shake in hot water before adding to the sauce. Little tweaks like these come with practice, and I promise, this recipe keeps improving no matter how many times you make it.

For some inspiration, I came across a fabulous creamy Sun-Dried Tomato Gnocchi variation on Craving California that adds a nice twist if you want to mix things up, worth checking out.

This Sun-Dried Tomato Gnocchi shines when served with a simple side salad or roasted veggies. A crisp arugula salad dressed with lemon juice and olive oil balances the richness nicely. I like pairing it with garlic bread for that cozy, stick-to-your-ribs kind of meal.

It’s a perfect dish for casual family dinners or when friends drop by unexpectedly. The creamy sun-dried tomato sauce feels indulgent but friendly, making every bite a little celebration.

For presentation, sprinkle fresh basil and a little extra Parmesan on top. A dash of crushed red pepper flakes adds a fun kick if you’re in the mood.

Leftover Sun-Dried Tomato Gnocchi? No worries. I’ve had great luck tossing leftovers in a hot skillet with a splash more cream or tomato sauce until warmed through. It keeps the textures pleasant and the flavors fresh.

This dish also makes a fantastic base if you want to toss in sautéed mushrooms or spinach for a seasonal spin. And if you love pairing flavors, your family might also enjoy a tomato basil baked chicken recipe I have that complements these Italian gnocchi recipes beautifully.

Can I make Sun-Dried Tomato Gnocchi ahead of time?

Absolutely. You can prepare the sauce and gnocchi separately, then reheat them together just before serving. Store sauce in an airtight container in the fridge for up to 3 days.

What if I don’t have heavy cream for the cream sun-dried tomato sauce?

No problem! Half-and-half or whole milk with a tablespoon of butter simulates the creaminess nicely. I’ve tried it both ways, and it’s still delicious.

Can I use homemade gnocchi dough instead of store-bought?

Definitely. Homemade gnocchi dough works beautifully here. The cooking time is similar—watch for the gnocchi to float. Making gnocchi from scratch is rewarding but feel free to start with potato gnocchi if you want quicker prep.

How do I adjust for more or fewer servings?

This recipe scales easily. Just adjust the ingredients proportionally. For a crowd, double the sun-dried tomato sauce to ensure every gnocchi gets coated well.

Any tip for getting the sun-dried tomato sauce just right?

Cooking the garlic gently before adding tomatoes builds depth. Also, don’t rush the simmering stage—letting the sauce thicken intensifies the flavor.

Can I add protein to this Sun-Dried Tomato Gnocchi?

Yes! Italian sausage or grilled chicken are excellent additions. For veggie lovers, sautéed mushrooms or spinach complement the flavors well, inspired by a tasty gnocchi with Italian sausage, spinach, sun dried tomatoes recipe I spotted recently.

How do I store leftovers?

Keep gnocchi and sauce separate if possible. Refrigerate in airtight containers for up to 3 days. Reheat gently to avoid gnocchi becoming mushy.

If you want extra inspiration, check out a similar crowd-pleaser like my salmon pasta with sun-dried tomato sauce—different, but that same tangy tomato goodness links them.

Sun-Dried Tomato Gnocchi holds a special place in my collection because it strikes the perfect balance between comforting and unexpectedly flavorful. It’s a recipe I rely on when I want a fuss-free meal that still feels like a little celebration.

My Best Sun-Dried Tomato Gnocchi Tips:

• Take your time simmering the cream sun-dried tomato sauce for maximum flavor.
• Don’t rush your potato gnocchi cooking—watch for that telltale float.
• Fresh basil added at the last moment brightens the dish beautifully.

I’ve tested variations with spinach, smoky sausage, and even switching Parmesan for pecorino—all hits. The most requested version, though, sticks close to the classic cream sun-dried tomato sauce with fresh basil.

For fellow home cooks, I encourage you to make this Sun-Dried Tomato Gnocchi your own. Adjust the sauce, toss in your favorite additions, and let it be a reliable, delicious dish for busy nights or friendly gatherings.

If your family loves this, they’ll also enjoy my Chicken Alfredo Gnocchi and Tomato Basil Baked Chicken recipes—both great options to keep your dinner rotation lively and comforting.

This recipe is approachable, doable, and absolutely worth having in your kitchen arsenal. Soon, I know you’ll find it as rewarding as I do.

Ready to make more? Start with those sun-dried tomatoes and potato gnocchi—you’re on your way to one of the tastiest Italian gnocchi recipes you’ll have around.

Happy cooking, friends!