Creamy Sun-Dried Tomato Gnocchi

There is something irresistible about pillowy gnocchi tossed in a velvety, tangy sauce studded with sun-dried tomatoes and bright spinach. This Creamy Sun-Dried Tomato Gnocchi recipe is exactly that: comforting but light, indulgent yet simple enough for a weeknight supper. It’s modeled after the kind of unfussy, flavor-forward food blogger recipes you see on sites like Sally’s Baking Addiction, Pinch of Yum, and Minimalist Baker—approachable, packed with pantry-friendly ingredients, and seriously satisfying.

Before we dive in, a quick note on the gnocchi: store-bought potato gnocchi makes this dish a breeze; if you love the scratch version, you can swap your homemade gnocchi 1:1. The sun-dried tomatoes and their oil provide most of the flavor, so choose a good-quality jar—the ones packed in oil are worth it for both texture and taste. The creamy sauce is built with a little flour to thicken, vegetable broth for balance, and a splash of heavy cream for richness. Parmesan brings everything together with a salty, nutty finish, and fresh basil adds a pop of freshness that makes the dish sing.

Why you’ll love this recipe

• Fast: Ready in about 20–30 minutes using store-bought gnocchi.
• Luxurious texture: The sauce is creamy and coats each gnocchi perfectly.
• Bold flavor: Sun-dried tomatoes and tomato paste add concentrated tomato depth without long cooking.
• Vegetable-forward: Spinach adds color and nutrition without overpowering the sauce.

Ingredients

Use the ingredient list exactly as written for best results. The list below is your single source of truth for amounts and names:

• 1 onion
• 4 cloves garlic
• ½ cup sun-dried tomatoes – see note 1
• 3 tablespoons oil, from the sundried tomato jar – see note 2
• 2 tablespoon AP flour
• 1 ½ cup vegetable broth
• 2 teaspoon tomato paste – see note 3
• 1 cup heavy cream
• ½ teaspoon Italian herbs
• ¼ teaspoon salt, more to taste
• ¼ teaspoon black pepper, more to taste
• 1 lb store-bought potato gnocchi – see note 4
• 1 cup fresh spinach
• ½ cup grated parmesan cheese (I like fresh)
• fresh basil to serve
• extra parmesan to serve

Notes

• Note 1: If your sun-dried tomatoes are dry-packed (not in oil), rehydrate them in hot water for 10 minutes and reserve a tablespoon or two of the soaking liquid. Then use a neutral oil such as olive oil in place of the jar oil listed.
• Note 2: The oil from the sundried tomato jar is flavorful and adds depth. If you used dry-packed sun-dried tomatoes and rehydrated them, substitute 3 tablespoons olive oil or another neutral oil.
• Note 3: Tomato paste intensifies the tomato flavor. Use a good-quality paste and measure the teaspoons carefully for balance.
• Note 4: Store-bought potato gnocchi keep this dish quick and easy. Fresh gnocchi from the refrigerated section or frozen work fine—don’t thaw frozen gnocchi before cooking unless package instructions say to do so.

Equipment

• Large skillet with a lid
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Colander (if cooking gnocchi separately)

Flavor tips

• Use good-quality sun-dried tomatoes packed in oil for the most concentrated flavor.
• Freshly grated Parmesan melts more smoothly and has better flavor than pre-grated varieties.
• If you like a little heat, add a pinch of red pepper flakes while sautéing the onion and garlic.
• Finish with plenty of fresh basil to brighten the rich sauce.

Step-by-step directions

Below are the rewritten, clear, step-by-step instructions that follow the original order and ingredient amounts exactly. Read through once before starting so everything is prepped and ready.

1. Prep the aromatics and tomatoes. Peel and finely chop the onion. Peel and mince the 4 cloves garlic. If your sun-dried tomatoes are in large pieces, roughly chop them so they’re bite-sized (you should have ½ cup chopped sun-dried tomatoes).
2. Heat the skillet and aromatics. Place a large skillet over medium heat and add the 3 tablespoons oil from the sundried tomato jar. Once the oil shimmers, add the chopped onion. Cook the onion, stirring occasionally, until it’s soft and translucent, about 4–6 minutes.
3. Add garlic and sun-dried tomatoes. Add the minced garlic and the chopped sun-dried tomatoes to the skillet with the onion. Sauté for 30–60 seconds until the garlic is fragrant, being careful not to let it brown.
4. Make the roux. Sprinkle the 2 tablespoons AP flour over the onion–tomato mixture. Stir constantly for about 1 minute so the flour cooks and combines with the oil, creating a slightly thick paste. This will help thicken the sauce.
5. Deglaze with broth and add tomato paste. Slowly pour in 1 ½ cups vegetable broth while stirring to avoid lumps. Add the 2 teaspoon tomato paste and stir until it dissolves into the broth. Bring the mixture to a gentle simmer.
6. Stir in cream and seasonings. Pour in 1 cup heavy cream and add the ½ teaspoon Italian herbs, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine. Let the sauce simmer gently for 2–3 minutes until it starts to thicken and becomes smooth.
7. Cook the gnocchi. While the sauce simmers, cook the store-bought potato gnocchi according to package instructions. This usually means bringing a pot of salted water to a boil, adding the gnocchi, and cooking until they float to the surface, about 2–3 minutes. Scoop the cooked gnocchi out with a slotted spoon and transfer them to the skillet with the sauce. Alternatively, if you prefer, you can add uncooked gnocchi directly to the skillet and simmer until they are cooked through, but follow package guidance for best results.
8. Toss gnocchi in the sauce. Gently stir the cooked gnocchi into the creamy sun-dried tomato sauce so each piece is coated. Simmer together for 1–2 minutes so the gnocchi absorb some of the sauce and the flavors meld.
9. Add spinach and Parmesan. Fold in 1 cup fresh spinach and ½ cup grated parmesan cheese. Stir until the spinach wilts and the cheese melts into the sauce, about 1–2 minutes. Taste and adjust seasoning with more salt and black pepper if needed.
10. Finish and serve. Remove the skillet from the heat. Serve the Creamy Sun-Dried Tomato Gnocchi immediately, garnished with torn fresh basil leaves and extra parmesan to taste.

Serving suggestions

This dish shines on its own, but for a full meal consider:

• A crisp green salad with lemon vinaigrette to cut through the creaminess.
• Roasted vegetables, like asparagus or broccolini, for added texture.
• Garlic bread or a crusty baguette to mop up the sauce.

Make-ahead and storage

• Leftovers keep well in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stove over low heat with a splash of broth or cream to loosen the sauce.
• Gnocchi will soak up sauce in the fridge; if remaking the dish for later, under-sauce slightly and add fresh cream or broth when reheating.

Recipe troubleshooting

• If the sauce is too thin: simmer a little longer to reduce, or whisk an additional ½ teaspoon AP flour into a small amount of cold water and stir it in, then simmer until thickened.
• If the sauce is too thick: thin it with a splash of vegetable broth or cream until you reach the desired consistency.
• If the sauce tastes flat: add a pinch more salt and a squeeze of lemon juice (start small) to brighten the flavors.

Notes on variations

• To add protein, stir in cooked shredded rotisserie chicken or pan-seared tofu cubes when you add the gnocchi.
• Swap the spinach for arugula at the end for a peppery finish.
• For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.

Final thoughts

This Creamy Sun-Dried Tomato Gnocchi balances comfort and brightness with minimal fuss. The concentrated flavor of sun-dried tomatoes and tomato paste creates a deeply savory base while heavy cream and parmesan make the sauce luxurious. Fresh spinach and basil lift the dish so it never feels heavy. It’s the kind of meal that’s quick enough for weeknights yet pretty enough to serve to guests—simple ingredients, honest technique, and plenty of flavor.

If you make this, try to use the oil from the sun-dried tomato jar—it really does make a difference—and don’t skimp on the fresh basil at the end. Enjoy your bowl of creamy, tomato-packed gnocchi!