The very first time I tasted Sun-Dried Tomato Gnocchi was at a cozy Italian trattoria tucked away on a quiet street in Florence. The moment that dish arrived, I was caught off guard by how the familiar softness of Italian potato dumplings paired with the tangy, savory burst of sun-dried tomatoes created something unforgettable. It wasn’t just a pasta dish; it was a comforting, warm embrace on a plate. That experience perfectly captures the heart of what I want to bring to you: Sun-Dried Tomato Gnocchi recipes that are approachable, satisfying, and full of flavor, right in your own kitchen.
This Sun-Dried Tomato Gnocchi recipe is close to my heart—not only because of that trip but because it embodies the kind of food I believe brings families and friends together. It’s the kind of meal where everyone asks for seconds, where simple ingredients create big smiles around the table, and where cooking feels manageable and joyful.
Every time I make this sun-dried tomato gnocchi, I remember the warmth of that Italian night and how a humble plate of gnocchi turned into a celebration of flavor and connection. I’m excited to share this recipe with you because I know how much joy it brings in my kitchen—and it’s a wonderful addition to your homemade gnocchi adventures, with helpful gnocchi cooking tips to make every bite tender and delicious.
If you love Italian potato dumplings or are hunting for a sun-dried tomatoes recipe that’s a little different but still comforting, this one will quickly become a favorite. It perfectly blends the cream sauce with sun-dried tomatoes you crave with the pillowy gnocchi you dream about. Let’s get started and bring those beautiful moments from a faraway trattoria right to your table!
Ingredients
Here’s the straightforward ingredient list for this Sun-Dried Tomato Gnocchi that keeps things simple but really delivers on comfort and flavor:
- 2 pounds of Russet potatoes (perfect for tender homemade gnocchi)
- 1 ½ to 2 cups all-purpose flour (the key to gentle, soft dumplings)
- 1 large egg
- ½ cup sun-dried tomatoes packed in oil, drained and chopped (this sun-dried tomato gnocchi flavor star makes all the difference)
- ¼ cup grated Parmesan cheese (adds that lovely Italian touch)
- Salt, to taste
For the sauce:
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup chopped sun-dried tomatoes (the ingredient that transforms your cream sauce with sun-dried tomatoes into something dreamy)
- Fresh basil, chopped, for garnish
One thing I found when testing this Sun-Dried Tomato Gnocchi: using Russet potatoes makes the dumplings soft and fluffy. If you want to splurge on one ingredient, go for the best quality sun-dried tomatoes you can find, preferably packed in olive oil with no preservatives. You’ll find the best ones at specialty food stores or well-stocked grocery markets.
If you’re serving folks with gluten sensitivity, substituting the flour for a gluten-free blend works, but keep the flour amount on the low side for tender gnocchi. And if fresh basil is out of reach, dried basil adds a nice touch too.
For storage, you can make the dough ahead and keep it wrapped for a couple of days in the fridge, or freeze the shaped gnocchi on a baking sheet before tossing them into a bag. This way, you have homemade gnocchi ready whenever you want!
Let’s Make This!
Time to roll up your sleeves and bring this Sun-Dried Tomato Gnocchi to life. Let me walk you through this step-by-step—and don’t worry, your sun-dried tomato gnocchi is going to turn out beautifully.
- Prepare the potatoes: Boil the Russet potatoes whole (skin on) for about 40 minutes until tender. This method keeps the potatoes dry, which is essential for light gnocchi. Once cool enough to handle, peel and pass them through a ricer or mash very well.
- Make the dough: Add the egg, Parmesan cheese, salt, and chopped sun-dried tomatoes to the mashed potatoes. Mix gently. Then gradually add flour, starting with 1 ½ cups, kneading just until the dough comes together. Too much flour makes the gnocchi heavy, so keep it light but firm enough to roll.
- Shape your gnocchi: Divide dough into portions. Roll each into long ropes about ¾ inch thick, then cut into 1-inch pieces. Here’s a gnocchi cooking tip that’s served me well: gently roll each piece over the back of a fork to create those little ridges that hold sauce beautifully.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop your gnocchi in batches. They’re done when they float to the surface, usually about 2-3 minutes. Don’t overcrowd the pot to avoid sticking.
- Make the cream sauce with sun-dried tomatoes: While gnocchi cooks, melt butter in a pan over medium heat. Add garlic and chopped sun-dried tomatoes, cooking for 2 minutes until fragrant. Pour in heavy cream and simmer until slightly thickened to coat gnocchi nicely.
- Combine & serve: Scoop gnocchi out with a slotted spoon and toss gently in the sauce. Add fresh basil for garnish and a sprinkle of more Parmesan if you like.
Remember, your sun-dried tomato gnocchi should look tender and slightly glossy in that creamy sauce. The smell of garlic and tangy tomatoes is your cue that dinner is ready!
Here’s a tip from my testing kitchen: if your dough feels sticky, chill it for 20 minutes before shaping. It makes handling so much easier and your gnocchi fluffier.
For extra efficiency, you can prepare the cream sauce while the gnocchi boils, so everything comes together hot and fresh.
Serving & Presentation
Nothing brings more smiles than serving this Sun-Dried Tomato Gnocchi with a mindful touch.
I like to plate it in shallow bowls, drizzling extra cream sauce over the gnocchi and sprinkling fresh basil leaves on top. Those little green bursts add a lovely contrast to the deep red sun-dried tomatoes.
For a complementary pairing, a simple mixed green salad with a bright vinaigrette balances the richness perfectly. Some crusty garlic bread or even a side of roasted veggies rounds out the meal beautifully.
This Sun-Dried Tomato Gnocchi has become a staple for family dinners and casual celebrations alike. The warmth of that cream sauce with sun-dried tomatoes brings everyone’s attention to the table, sharing stories and laughter between bites. It reminds me of how food can unite and comfort—a big part of what makes home cooking so special.
Leftovers? They reheat well in a hot skillet over low heat—just add a splash of cream to bring back the sauce’s silkiness. I’ve even turned leftover sun-dried tomato gnocchi into a baked casserole with mozzarella for an irresistible twist.
Seasonal variations are fun too. In summer, fresh cherry tomatoes add brightness; in cooler months, a touch of roasted garlic in the sauce makes it cozy. If you love chicken, try pairing this Sun-Dried Tomato Gnocchi with my creamy chicken alfredo gnocchi recipe—a delicious companion for a comforting meal.
And if you want a lighter option, check out my tomato basil noodle soup, which shares that lovely tomato flavor but with a brothy twist.
FAQs
Cooking sun-dried tomato gnocchi can raise some great questions, so let’s tackle the ones my fellow food lovers ask most often!
- Can I make this Sun-Dried Tomato Gnocchi ahead of time?
Absolutely! The dough can be made the day before and refrigerated tightly wrapped. You can also shape the gnocchi and freeze them on a baking sheet before transferring to a freezer bag. Just boil from frozen; they’ll take a minute or two longer to cook. - What if I don’t have Russet potatoes?
Russets yield the fluffiest gnocchi, but you can use Yukon Golds. They’re waxier, so your dough might be slightly stickier—just adjust the flour a bit. It’ll still be delicious! - How do I know when my Sun-Dried Tomato Gnocchi is perfectly done?
They’re done when they float to the top of boiling water and stay there for a few seconds. The texture should be tender but not mushy. - Can I make the cream sauce with sun-dried tomatoes dairy-free?
Yes! Use coconut cream or a plant-based cream substitute and a non-dairy butter alternative. The sun-dried tomatoes flavor still shines beautifully. - What are some sun-dried tomato gnocchi variations I can try?
Try adding fresh spinach to the dough for a green twist or swap the sun-dried tomatoes for roasted red peppers for a smoky flavor. For a protein boost, toss your gnocchi with cooked sausage, reminiscent of the Marry Me Sausage and Gnocchi recipe which is always a crowd-pleaser. - How do I stop gnocchi from sticking while cooking?
Make sure to use plenty of salted water and loosen batches gently with a slotted spoon once they float. Lightly oil your pan if tossing gnocchi in the sauce. - What if I don’t have Parmesan?
Grated Pecorino Romano works well too, lending a sharper edge. Or leave out cheese in the dough and sprinkle on top after cooking.
Many fellow home cooks in my community have shared their success with this Sun-Dried Tomato Gnocchi recipe, praising the balance of flavors and tenderness. If you want more inspiration, try the creamy Tuscan chicken and gnocchi recipe—it’s a perfect one-pan meal with similar comforting elements.
Feel reassured—making tender, flavorful gnocchi at home is within your reach, and I’m here cheering you on every step of the way.
Why This Sun-Dried Tomato Gnocchi Will Become Your New Favorite
This Sun-Dried Tomato Gnocchi recipe checks all the boxes for the approachable, comforting meals I love to create and share with fellow food lovers. It’s rich without being complicated, with a familiar homemade gnocchi feel and the delicious twist of sun-dried tomatoes bringing something unique to the table.
My Sun-Dried Tomato Gnocchi Success Tips:
- Always start with dry, mealy Russet potatoes for the right texture.
- Don’t overwork the dough—light kneading keeps your gnocchi tender.
- Shape your gnocchi with ridges to hold more cream sauce.
Beyond this classic, I’ve created variations mixing in spinach for earthiness, sun-dried tomato pesto for an extra fragrant punch, and even a fun baked version with mozzarella that’s perfect for a Sunday family meal.
The sun-dried tomato gnocchi topped with cream sauce gets the most smiles around my table, especially paired with fresh basil and a crisp salad.
I hope you’ll make this Sun-Dried Tomato Gnocchi part of your recipe collection and enjoy the comfort it brings to your kitchen and your loved ones. I promise you’ll find making homemade gnocchi approachable with these tips and that the delicious results are worth celebrating.
Please share your delicious results! Your stories and photos warm my kitchen as much as the food warms your table. For more comforting ideas, don’t miss my salmon pasta in sun-dried tomato or this cozy tomato basil noodle soup.
Here’s to many joyful moments and beautiful plates filled with sun-dried tomato gnocchi!
Links for more delicious inspiration:
- Salmon Pasta with Sun-Dried Tomato
- Tomato Basil Noodle Soup
- Chicken Alfredo Gnocchi
- Sunday Dinner Potato Gnocchi in a Sun-Dried Tomato Paste
- Creamy Tuscan Chicken and Gnocchi (30 Minutes, ONE-PAN)
- Marry Me Sausage and Gnocchi
Enjoy every delicious bite!
Sun-Dried Tomato Gnocchi
Delight in tender gnocchi infused with the rich, tangy flavor of sun-dried tomatoes, perfect for an easy yet elegant Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 lb potato gnocchi
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly, about 3–4 minutes.
- Add the cooked gnocchi to the skillet, gently tossing to coat them with the sauce.
- Stir in the grated Parmesan cheese and chopped basil. Season with salt, pepper, and optional red pepper flakes to taste.
- Cook for an additional 1–2 minutes until the gnocchi are heated through and the sauce is creamy.
- Serve warm, garnished with extra basil or Parmesan if desired.
Notes
For a vegan version, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.