There’s something irresistible about pillowy gnocchi wrapped in a glossy, tomato-kissed cream sauce. This Saucy Sun Dried Tomato Gnocchi recipe is proof that dinner can feel special without hours of effort. Think tender potato dumplings, a silky sun-dried tomato cream, melty mozzarella pockets, and a bright finish of basil and red pepper flakes. It’s quick, comforting, and perfect for weeknights or casual dinner guests.

Why you’ll love this version

This take on Saucy Sun Dried Tomato Gnocchi leans into bold, concentrated tomato flavor from sun-dried tomatoes preserved in oil. That oil brings instant richness and helps the garlic bloom. A splash of stock and a touch of flour build a velvety sauce that’s rounded out by heavy cream and plenty of parmesan. Fresh mozzarella tucked into the dish creates gooey, irresistible bites. The whole recipe comes together on the stovetop in roughly thirty minutes, making it ideal when you want something that feels fancied-up but isn’t fussy.

Ingredients

Use exactly as listed for the best results.

1 (7 oz) jar sun dried tomatoes in oil, drained
2 lbs gnocchi, cooked according to package directions (this is usually 2 packages)
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

Equipment

Large pot for boiling gnocchi
Large skillet or wide sauté pan
Measuring cups and spoons
Wooden spoon or heatproof spatula
Tongs or slotted spoon

Prep notes

Drain the jar of sun-dried tomatoes well, reserving a little of the oil if desired to boost flavor when cooking the garlic and building the sauce. Cook the gnocchi right before finishing the sauce so the dumplings are hot and ready to be tossed and finished in the pan. Use the stock listed in the ingredients — vegetable or chicken both work beautifully depending on your flavor preference.

Step-by-step instructions

The directions below are rewritten and clarified for smooth, consistent results while keeping the ingredient amounts and order faithful to the original list.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions, usually until the gnocchi float and are tender. Once cooked, drain the gnocchi and set them aside while you make the sauce.
While the gnocchi cooks, place a large skillet or wide sauté pan over medium heat. Add 1 teaspoon olive oil. If you reserved a little of the oil from the sun-dried tomato jar, you can use a teaspoon of that instead or in addition for extra flavor.
Add the minced garlic to the warmed oil and cook for 30 to 60 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
Add the drained sun-dried tomatoes to the skillet and stir to combine with the garlic. Cook for about 1 to 2 minutes, allowing the tomato pieces to warm through and release some of their flavor into the oil.
Sprinkle 1 tablespoon flour over the tomato and garlic mixture. Stir continuously for about 30 seconds to 1 minute to cook off the raw flour taste and to allow the flour to absorb the oil and tomato juices.
Slowly pour in 1 1/2 cups vegetable or chicken stock while stirring or whisking to create a smooth sauce base. Bring the mixture to a gentle simmer and let it cook for 2 to 3 minutes. This will help the sauce thicken slightly.
Reduce the heat to low and stir in 2/3 cup heavy cream or half and half. Allow the sauce to warm through and come to a very gentle simmer, stirring frequently so it doesn’t stick. Taste the sauce and season with kosher salt and black pepper to your preference. Remember that the parmesan will add saltiness, so season conservatively at first.
Once the sauce is smooth and slightly thickened, stir in 1/2 cup finely grated parmesan cheese until fully melted and incorporated. The sauce should be creamy and glossy.
Add the cooked, drained gnocchi directly into the skillet with the sauce. Gently toss or stir with a spatula or tongs to evenly coat each gnocchi in the sun-dried tomato cream. Cook together for 1 to 2 minutes so the gnocchi heat through and absorb some sauce.
Scatter 8 ounces fresh mozzarella, torn or sliced, over the sauced gnocchi. Cover the skillet with a lid for 1 to 2 minutes to allow the mozzarella to soften and melt, or leave the pan uncovered and stir gently until the cheese begins to become melty.
Remove the skillet from the heat. Taste and adjust the seasoning with additional kosher salt and black pepper if needed. Garnish with torn fresh basil leaves and a generous sprinkle of crushed red pepper flakes for heat. Finish with extra grated parmesan for serving.

Troubleshooting and tips

If the sauce seems too thin, let it simmer a minute or two longer on low to thicken. If it becomes too thick, whisk in a splash of stock or cream to loosen it.
Don’t overcook the gnocchi in boiling water — they should be tender but still hold their shape. Overcooked gnocchi can become mushy when combined with the sauce.
If you prefer a smoother sauce, pulse the sun-dried tomatoes and garlic with the stock in a blender before adding the mixture back to the skillet. Then continue with the flour and cream steps.
For extra richness, reserve a teaspoon of the sun-dried tomato oil and add it to the skillet at the start. It layers in flavor without extra effort.

Serving suggestions

This Saucy Sun Dried Tomato Gnocchi shines as a stand-alone main with a crisp salad on the side. Try a simple mixed greens salad with lemon vinaigrette or a peppery arugula tossed with olive oil and lemon juice. For a heartier meal, serve with roasted vegetables or a crusty loaf of bread to soak up the sauce.

Make-ahead and storage

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of stock or cream to loosen the sauce, or microwave in short bursts, stirring in between. Note that the mozzarella won’t be quite as melty after refrigeration, so add a few fresh pieces when reheating if you want that gooey texture again.

Flavor variations

Add cooked spinach or baby kale at the end for a boost of green color and nutrients. Stir it into the sauce just until wilted.
Stir in a tablespoon of tomato paste with the garlic if you’d like a deeper tomato flavor.
For a garlicky twist, use roasted garlic in place of raw minced garlic and reduce the sauté time.
Swap the mozzarella for burrata (torn over the top just before serving) for an ultra-creamy finish.

Final thoughts

This Saucy Sun Dried Tomato Gnocchi recipe is proof that a handful of pantry staples and a little fresh cheese can transform weeknight dinner into something memorable. The concentrated sweet-tart notes of sun-dried tomatoes marry beautifully with cream and parmesan, while the gnocchi add the tender, pillowy texture that makes every forkful feel indulgent. Whether you’re cooking for family, friends, or just yourself, this dish is speedy, satisfying, and full of flavor. Give it a try the next time you want dinner that feels special without the fuss.

Quick recipe card

Prep time: 10 minutes | Cook time: 15–20 minutes | Serves: 4–6

Ingredients: See full ingredient list above. Follow the step-by-step instructions to cook the gnocchi, prepare the sauce, combine, melt the mozzarella, and garnish with basil and crushed red pepper flakes. Serve hot with extra parmesan.