I still remember the first time I made this Sun-Dried Tomato Gnocchi. It wasn’t a fancy dinner party or a special occasion—it was just an ordinary Wednesday night when I needed something warm, comforting, and a little different from the usual weeknight meals. This gnocchi recipe with sun-dried tomatoes quickly became a staple in my kitchen because it checks all the boxes: easy to make, deeply satisfying, and bursting with flavor. From then on, it found a permanent spot in my rotation whenever I wanted that cozy feeling only good food can bring.
Sun-Dried Tomato Gnocchi fits perfectly into my cooking routine because it’s approachable, even after a long day when energy is low, but the desire for something hearty is high. The blend of soft Italian potato dumplings and that tangy, rich sun-dried tomato pasta sauce somehow manages to feel indulgent without being complicated. Plus, the creamy tomato gnocchi sauce stirs up something special—comfort with a little spark that keeps it exciting.
What I love most is how this dish doesn’t demand a lot of fuss, making it great for anyone who might feel intimidated by homemade gnocchi. The recipe has saved the day more than once, giving me a delicious outcome with reliable steps. If you’re a home cook looking for a dish to share with family or friends, this Sun-Dried Tomato Gnocchi is a winner. It’s one of those dishes that brings people to the table, inviting slow, happy dinners and conversation.
If you’re reading this and wondering whether to give it a try, I encourage you to do it. Making Sun-Dried Tomato Gnocchi might just become your new favorite way to enjoy Italian potato dumplings at home. And once you’ve tasted that creamy, luscious sauce paired with tender gnocchi touched by sun-dried tomatoes, I bet you’ll find it hard to go back to jarred sauces.
For anyone looking for a warm but straightforward meal to build confidence in the kitchen, give this recipe a shot—you won’t regret it.
What You’ll Need for This Sun-Dried Tomato Gnocchi:
Let’s keep this simple and straightforward because good cooking starts with good ingredients that are easy to find. Here’s what I use every time I make Sun-Dried Tomato Gnocchi:
- 2 pounds (900g) potatoes (Russet or Yukon Gold work best)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 large egg, lightly beaten
- ½ cup sun-dried tomatoes, finely chopped (oil-packed is great for extra flavor)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (or use sun-dried tomato oil from the jar for more flavor)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fresh basil leaves for garnish (optional but highly recommended)
If you don’t have oil-packed sun-dried tomatoes, dry-packed ones rehydrated in warm water work perfectly in this Sun-Dried Tomato Gnocchi too. A quick soak softens them up, making chopping much easier.
You can find most of these ingredients at your local grocery store. Potatoes, flour, and eggs are pantry basics, and sun-dried tomatoes often sit alongside canned tomatoes or in the deli section. I find sun-dried tomato pasta adds a fantastic boost of flavor without needing extra herbs or spices, which keeps this dish budget-friendly—no pricey specialty items required.
Here’s a little kitchen tip: prep your sun-dried tomatoes and garlic beforehand. It saves you time when making your homemade gnocchi sauce and lets you focus on shaping the Italian potato dumplings without feeling rushed.
And I always include a little extra Parmesan in the sauce to give the creamy tomato gnocchi a richer, satisfying finish. It’s a small detail that really pays off. You can store leftover sun-dried tomatoes in the fridge for up to two weeks if kept in an airtight container with their oil.
How to Make This Sun-Dried Tomato Gnocchi:
Let’s cook together! From start to finish, this Sun-Dried Tomato Gnocchi takes about 1 hour. Trust me, the time melts away when you’re working with ingredients this good.
- Cook the potatoes: Begin by boiling the whole potatoes—skin on until they’re tender (about 30-40 minutes). This keeps the potatoes dry inside, which is exactly what you want for fluffy gnocchi. While they boil, you can chop the sun-dried tomatoes and mince your garlic for the sauce.
- Peel and mash potatoes: When the potatoes are cool enough to handle, peel off the skins (they should slip right off). Mash them until smooth—no lumps here. You want your Sun-Dried Tomato Gnocchi to be tender, so getting a smooth mash is key.
- Make the dough: On a clean surface, pile the mashed potatoes, sprinkle with salt, and add the beaten egg. Slowly add the flour, mixing gently. Don’t overwork it—just enough to bring it together into a dough that’s soft but not sticky. This part sometimes scares people, but patience pays off with your Sun-Dried Tomato Gnocchi.
- Shape the gnocchi: Divide the dough into smaller sections. Roll each into a long rope about ¾-inch thick, then cut into bite-sized pieces. To add that classic look, you can roll each piece lightly on a fork—just like the pasta pros do! If your dough feels sticky, sprinkle a little extra flour.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi in batches—when they float to the surface, give them about 30 seconds more, then scoop them out with a slotted spoon. Your kitchen will smell amazing at this point—warm potatoes and sun-dried tomato filling the air.
- Make the creamy tomato gnocchi sauce: Heat olive oil in a pan, sauté the garlic briefly until fragrant (don’t let it brown), then add the chopped sun-dried tomatoes. Pour in the heavy cream, simmer gently, and stir in Parmesan. Season with salt and pepper. While your Sun-Dried Tomato Gnocchi cooks, this sauce comes together quickly.
- Combine and serve: Toss the cooked gnocchi in the creamy tomato sauce until each dumpling is coated lovingly. You’re now ready to enjoy the rich flavors of sun-dried tomato pasta made entirely from scratch.
A helpful multitasking note: while your potatoes boil or your gnocchi cooks, it’s a perfect time to tidy up or grab a glass of wine. This Sun-Dried Tomato Gnocchi recipe doesn’t demand constant attention, which is a relief on busy nights.
If your dough feels too sticky or too dry at any point, don’t worry—it’s part of the process. Adjust with a sprinkle more flour or a tiny splash of water as needed. This recipe has been tested many times to balance these details for reliable results.
For more inspiration and a visual guide on handling gnocchi dough, check out this The Pasta Man reel—it’s like having a friend show you the ropes.
Serving Your Sun-Dried Tomato Gnocchi:
I love serving this Sun-Dried Tomato Gnocchi warm, straight from the pan with a generous sprinkle of fresh basil and extra Parmesan. It truly shines as a main course, but pairing it with the right sides makes it a full celebration.
Crunchy arugula salad with lemon vinaigrette balances the creamy tomato gnocchi beautifully. Or, if you want to stick to Italian comfort, roasted vegetables like asparagus or zucchini make for a colorful, fresh side.
This dish works especially well for cozy family dinners or casual gatherings because it’s soul-satisfying and easy to share. I remember one night when friends came over unexpectedly—this Sun-Dried Tomato Gnocchi came together fast and received everyone’s thumbs up.
If you end up with leftovers, try crisping the gnocchi in a skillet with a little olive oil. It adds a nice texture contrast and breathes new life into the creamy tomato gnocchi. Another seasonal variation I’ve tried is adding fresh spinach into the sauce for some extra greens.
Sharing this recipe has brought me closer to family and friends—I always look forward to that warm moment around the table. If you enjoy this, you might love the way it complements the flavors in Sausage Gnocchi: Delicious Hearty Meal for occasions when you want an extra protein boost.
Common Questions About This Sun-Dried Tomato Gnocchi:
Q: Can I make parts of this Sun-Dried Tomato Gnocchi ahead of time?
A: Absolutely! You can prepare the gnocchi dough and shape the dumplings a day in advance. Just freeze them on a baking sheet, then transfer to a bag. When you’re ready, cook them straight from frozen—the cooking time will be a bit longer.
Q: What’s a good substitute for potatoes in this gnocchi recipe with sun-dried tomatoes?
A: Sweet potatoes or ricotta cheese are lovely alternatives. Keep in mind the texture shifts slightly—ricotta gnocchi, for example, are softer and creamier. I’ve tested variations including ricotta, and they turn out fantastic if you want a change.
Q: How can I adjust this Sun-Dried Tomato Gnocchi for more or fewer people?
A: This recipe scales well. If you want to feed more, simply double it. For fewer, halve it. Just keep an eye on the flour ratio when adjusting to maintain that soft yet manageable dough.
Q: Can I make the homemade gnocchi sauce without cream?
A: Yes, swap heavy cream with Greek yogurt or a blend of milk and cream cheese for a lighter version. The creamy tomato gnocchi texture changes but stays delicious.
Q: Can I add protein to this Sun-Dried Tomato Gnocchi?
A: Definitely! Adding cooked sausage or grilled chicken pairs wonderfully—try Marry Me Sausage and Gnocchi for an easy upgrade.
Q: What’s the best way to store leftovers?
A: Store gnocchi and sauce separately in airtight containers in the fridge for up to three days. Reheat gently on the stove or in the microwave to keep the sauce creamy and not dried out.
Q: Any tips if my gnocchi falls apart during cooking?
A: Make sure you don’t overwork the dough and use enough flour to keep it together. Also, potatoes should be well cooked and cool before mixing. If you’ve tried these and still get soggy gnocchi, try rolling smaller portions or chilling the dough before shaping.
For more community tips, visit the Gnocchi (Italian Potato Dumplings) in Homemade Tomato and Chilli Sauce discussion. It’s a gem for troubleshooting and flavor ideas shared by fellow home cooks.
Final Thoughts on This Sun-Dried Tomato Gnocchi:
Sun-Dried Tomato Gnocchi is a recipe close to my heart because it blends simplicity and comfort into every bite. It’s the kind of meal that feels special but isn’t complicated—perfect for cooks looking for reliable results and joy in the kitchen.
My Top Tips for This Sun-Dried Tomato Gnocchi:
- Use starchy potatoes like Russet for the best texture
- Don’t rush the dough—gentleness keeps the gnocchi tender
- Prepare the sun-dried tomatoes and sauce ingredients ahead for a smoother cooking flow
If you want to mix things up, try these variations I love: add fresh spinach to the sauce, swap heavy cream for a lighter yogurt blend, or toss in cooked Italian sausage for a heartier meal. The version that gets requested most often at family dinners is the classic creamy tomato gnocchi sauce with fresh basil—simple and irresistible every time.
I hope you find this Sun-Dried Tomato Gnocchi as satisfying and doable as I do. It’s meant to bring warmth to your table and confidence to your kitchen. Don’t hesitate to make it your own—cooking shines brightest when it reflects your taste and heart.
For more delicious inspiration, check out Marry Me Sausage and Gnocchi and discover ways to pair this with other comforting favorites. And if you want to see exactly how this kind of gnocchi shapes up, The Pasta Man’s homemade gnocchi reel is a real treat.
Happy cooking, friends! May your kitchen fill with the lovely aromas of sun-dried tomatoes and potatoes—because this Sun-Dried Tomato Gnocchi is definitely worth sharing.
Sun-Dried Tomato Gnocchi
A flavorful twist on classic Italian gnocchi, featuring sun-dried tomatoes that add a rich, tangy depth to this comforting dish perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 500g potato gnocchi
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
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 chopped sun-dried tomatoes to the skillet and cook for 2 minutes to release their flavor.
- Pour in the heavy cream and stir to combine. Allow the sauce to simmer gently for 3-4 minutes until slightly thickened.
- Add the cooked gnocchi to the skillet and toss gently to coat with the sauce.
- Stir in grated Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and basil if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt. Pair with a crisp green salad for a balanced meal.