Sundried Tomato Gnocchi wakes the kitchen with warm tomato and garlic smells and pillowy bites that melt in your mouth. This cozy dish is perfect when you want a quick, tasty dinner that feels like a hug. If you like creamy, comforting gnocchi meals, you might also enjoy our one-pot Tuscan sausage gnocchi soup, which uses similar flavors in a soup form. Read on for an easy, family-friendly recipe the whole crew will love.
Why Make This Recipe
- Quick & Easy: Ready in about 25 minutes with store-bought gnocchi.
- Family Favorite: Soft gnocchi and a rich, creamy tomato sauce please kids and adults.
- Budget-Friendly: Uses simple pantry staples and jarred sundried tomatoes.
- Comforting: The warm, garlicky sauce and tender gnocchi give a cozy, homey feeling.
This recipe stands out because the sundried tomatoes add a bright, slightly sweet tang to the cream. It feels special but doesn’t take long, so you get comfort food on a weeknight without fuss. It will likely bring back happy dinner memories and make new ones.
Ingredients
- For the main:
- 1 pound (450 g) potato gnocchi (store-bought or homemade)
- 1 cup jarred sundried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
- 2 tablespoons olive oil or the reserved oil from the jar
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup (120 ml) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream (or half-and-half for lighter)
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 tablespoons unsalted butter, softened
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
- For garnish:
- Fresh basil or parsley, chopped
- Extra grated Parmesan
Helpful notes: If your sundried tomatoes are dry (not in oil), soak them in warm water for 10 minutes, then chop. For a richer sauce use heavy cream; for a lighter one use half-and-half.
Also, if you want a heartier stew version, check our one-pot Tuscan sausage gnocchi soup for ideas.
How to Make Sundried Tomato Gnocchi
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions (they float when done). Drain and set aside. Tip: Cooking gnocchi separately keeps them pillowy and prevents the sauce from getting starchy.
- While the water heats, chop the sundried tomatoes, dice the onion, and mince the garlic. Prep keeps the cook step smooth and quick.
- In a large skillet over medium heat, warm 2 tablespoons oil. Add the diced onion and cook until soft and translucent, about 4–5 minutes. You should smell sweet onions—that adds a mellow base to the sauce.
- Add the minced garlic and chopped sundried tomatoes. Cook 1–2 minutes, stirring, until fragrant. This step wakes up the garlic and releases tomato aroma into the oil.
- Pour in the broth and scrape any browned bits from the pan. Let the mixture simmer 2–3 minutes to blend flavors.
- Stir in the heavy cream and bring to a gentle simmer. Let it thicken slightly for 2–3 minutes; the sauce should look silky and coat a spoon.
- Add the cooked gnocchi to the skillet and toss to coat. Stir in the butter and grated Parmesan until the sauce is glossy and smooth. Season with salt, pepper, and red pepper flakes to taste.
- Remove from heat and let sit 1 minute so flavors settle. Taste and adjust seasoning. Serve hot with a sprinkle of fresh basil or parsley.
How to Serve Sundried Tomato Gnocchi
- Plate the gnocchi in warm bowls and sprinkle extra Parmesan and chopped basil on top for a fresh finish.
- Serve with a simple green salad dressed with lemon vinaigrette and crusty garlic bread to soak up the sauce.
- For a heartier meal, add sliced grilled chicken or roasted mushrooms on top.
How to Store Sundried Tomato Gnocchi
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Freeze in a shallow airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheat: Gently rewarm on the stove over low heat with a splash of broth or cream to loosen the sauce, stirring until heated through. You can also microwave in short bursts, stirring between, and add a little liquid if needed.
Tips to Make Sundried Tomato Gnocchi
- Use the oil from the sundried tomato jar for extra flavor.
- Don’t overcook gnocchi—watch for them to float, then drain right away.
- Warm your plates briefly so the dish stays hot longer.
- Add cheese at the end to keep the sauce creamy instead of grainy.
Variation
- Gluten-free: Use gluten-free gnocchi or potato dumplings.
- Vegan: Swap butter for olive oil, use coconut cream or cashew cream, and add a vegan Parmesan substitute.
FAQ 1: Can I use dry sundried tomatoes instead of the ones in oil?
Yes. Soak dry sundried tomatoes in warm water for 10–15 minutes, drain, and chop. You can save the soaking water and add a splash to the sauce for extra tomato flavor.
FAQ 2: Can I make this with homemade gnocchi?
Absolutely. Homemade gnocchi work great—cook them the same way and toss gently in the sauce. Be careful not to overwork homemade dough so gonocchi stay light and tender.
FAQ 3: How do I stop the sauce from splitting?
Avoid boiling the sauce after adding cream. Keep it at a gentle simmer and add the cheese off the heat so the sauce stays smooth and creamy.
FAQ 4: Can I add vegetables or protein?
Yes—spinach, mushrooms, or cooked chicken make great additions. Add vegetables early enough to soften, and add proteins at the end to warm through.
Conclusion
This Sundried Tomato Gnocchi is a quick, cozy dinner that looks and tastes a little special without a lot of effort. The sauce feels silky, the gnocchi stay soft and pillowy, and the sundried tomatoes give a bright, savory lift. If you loved this simple comfort food, you might enjoy trying a similar rich recipe like Creamy Sundried Tomato “Marry Me” Gnocchi – Happy Veggie Kitchen for another take on the same flavors. Please leave a comment and a star rating below — and share this recipe on Pinterest or Facebook. What twist did you try? Let us know below!
Sundried Tomato Gnocchi
Ingredients
For the main
- 1 pound potato gnocchi (store-bought or homemade)
- 1 cup jarred sundried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
- 2 tablespoons olive oil or the reserved oil from the jar
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter, softened
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
For garnish
- Fresh basil or parsley, chopped
- Extra grated Parmesan
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions (they float when done). Drain and set aside.
- While the water heats, chop the sundried tomatoes, dice the onion, and mince the garlic.
Cooking
- In a large skillet over medium heat, warm 2 tablespoons oil. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Add the minced garlic and chopped sundried tomatoes. Cook 1–2 minutes, stirring, until fragrant.
- Pour in the broth and scrape any browned bits from the pan. Let the mixture simmer 2–3 minutes to blend flavors.
- Stir in the heavy cream and bring to a gentle simmer. Let it thicken slightly for 2–3 minutes.
- Add the cooked gnocchi to the skillet and toss to coat. Stir in the butter and grated Parmesan until the sauce is glossy and smooth.
- Season with salt, pepper, and red pepper flakes to taste.
- Remove from heat and let sit for 1 minute so flavors settle. Taste and adjust seasoning.