I made Sundried Tomato Gnocchi that pairs pillowy gnocchi with a cheesy, creamy sauce, sun-dried tomatoes and spinach for an unbelievably simple one-pan meal.
I wasn’t going to make gnocchi again, but this Creamy Gnocchi With Sun surprised me. Potato gnocchi bathed in a really cheesy, silky sauce studded with sun dried tomatoes makes a one-pan dinner that feels fancy but isn’t.
I kept thinking about photos tagged Sundried Tomato Gnocchi on my feed and those late night Gnocchi Recipes Homemade dives, so I tried a quicker take, and wow, it hit the spot. It’s simple, a little messy when you serve it, and definitely not the kind of recipe that repeats itself exactly, which I like.
You’ll wanna try a spoonful first, trust me.
Ingredients
- Potato gnocchi, mostly carbs and light on protein, make dish pillowy and filling.
- Sun dried tomatoes, concentrated sweet tang, add umami, vitamin C and a chewy texture.
- And heavy cream, rich and silky, adds fat and calories, makes sauce luxuriously smooth.
- Fresh spinach, low calorie and full of iron, fiber, vitamins, wilts down easy.
- Parmesan cheese, salty nutty punch, gives protein and depth, it’s great grated.
- Garlic, tiny cloves pack huge flavor, add sharp warmth, not sweet or bitter.
- Olive oil, healthy monounsaturated fat, helps sauté, brings subtle fruity aroma to dish.
Ingredient Quantities
- 1 lb (450 g) potato gnocchi, store bought
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, oil packed
- 4 cups fresh spinach (about 4 oz / 115 g)
- 1 cup heavy cream (240 ml)
- 1/2 cup chicken or vegetable broth (120 ml)
- 1/2 cup grated Parmesan cheese (about 50 g), plus more for serving
- 2 oz (55 g) cream cheese, optional
- 1/2 tsp dried Italian seasoning or dried basil
- 1/4 tsp red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp lemon juice, optional
- Fresh basil or parsley leaves, a small handful for garnish
How to Make this
1. Prep everything first: chop the oil packed sun dried tomatoes finely and reserve a tablespoon or two of their oil, mince the garlic, grate the Parmesan, cube the cream cheese if using, and tear the basil or parsley. Having stuff ready makes this come together fast.
2. Heat a large skillet over medium high and add 1 tablespoon olive oil, 1 tablespoon butter and 1 tablespoon of the reserved sun dried tomato oil. When the butter foams add the 1 pound gnocchi in a single layer and let them brown without stirring for a couple minutes, then toss or shake the pan and brown the other sides until theyre golden and slightly puffed, about 4 to 6 minutes total. If your gnocchi seems raw in the center you can briefly parboil them first, but searing gives the best texture.
3. Remove the browned gnocchi to a plate and lower heat to medium. Add the minced garlic and the chopped sun dried tomatoes to the same pan and cook until fragrant, about 30 to 45 seconds, scraping up any browned bits. Sprinkle in 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if using.
4. Pour in 1 cup heavy cream and 1/2 cup chicken or vegetable broth, stir and bring to a gentle simmer, scraping the pan so nothing burns. Reduce heat to medium low so the sauce simmers gently, dont let it boil hard.
5. Add the 2 ounces cream cheese now if you want extra silkiness and stir until it melts into the sauce. Then slowly whisk in 1/2 cup grated Parmesan until the sauce is smooth. Turn the heat down if the cheese starts to grain.
6. Season the sauce with kosher salt and freshly ground black pepper to taste. Add a small splash of the reserved tomato oil if you want a stronger tomato flavor.
7. Return the browned gnocchi to the pan and gently toss to coat in the creamy sauce. Let everything heat together for 2 to 3 minutes so the gnocchi finish cooking and the sauce thickens to coat them.
8. Add the 4 cups fresh spinach in handfuls, stirring each handful in until wilted. Stir in 1 teaspoon lemon juice if you want a bright lift, then taste and adjust salt, pepper or red pepper flakes.
9. Serve hot with extra grated Parmesan and the torn fresh basil or parsley scattered on top. If the sauce is too thick add a splash more broth, if too thin simmer a minute longer. Enjoy, its an easy one pan dinner.
Equipment Needed
1. Large heavy skillet (10 to 12 inch) youre gonna want this for searing the gnocchi and finishing the sauce
2. Tongs or a slotted spoon to flip and remove browned gnocchi
3. Spatula or wooden spoon for stirring and scraping the pan
4. Chef’s knife for chopping the oil packed sun dried tomatoes and mincing garlic
5. Cutting board
6. Measuring cups and spoons (1 cup, 1/2 cup, tsp) for cream, broth and seasonings
7. Box grater for the Parmesan
8. Small bowl and a whisk or fork to soften the cream cheese and help smooth the sauce, dont skip it if using cream cheese
FAQ
Creamy Gnocchi With Sun Recipe Substitutions and Variations
- 1 lb (450 g) potato gnocchi – Swap with 12 oz small pasta (shells, farfalle or cavatappi) cooked al dente, or use 1 lb ricotta gnocchi or sweet potato gnocchi; cooking time may vary so keep an eye on it
- 1/2 cup sun dried tomatoes, oil packed – Use 1/2 cup jarred roasted red peppers (drained) for a sweet smoky note, or rehydrate 1/2 cup dry-packed sun dried tomatoes in hot water then toss with 1 tbsp olive oil, or roast 3/4 cup cherry tomatoes and halve them
- 1 cup heavy cream (240 ml) – Substitute 1 cup half and half for a lighter sauce, or whisk 3/4 cup whole milk with 1/3 cup melted butter to mimic cream, or use 1 cup full fat coconut milk for a dairy free version
- 1/2 cup grated Parmesan – Swap with 1/2 cup grated Pecorino Romano or Asiago for a sharper flavor, or use 1/2 cup nutritional yeast plus a pinch more salt for a vegan option
Pro Tips
1. Don’t skip the sear on the gnocchi, it makes all the difference — if they look raw in the middle parboil them 1 to 2 minutes first, then dry them well so they crisp instead of steam. Use a splash of the tomato oil with the olive oil and butter for extra browning and flavor.
2. Add cheese off or very low heat and stir slowly, or the sauce will get grainy. If it looks too thick grab a little reserved cooking water or broth to loosen it, if it breaks or looks oily whisk in a tablespoon of hot liquid at a time until it comes back together.
3. Toss the spinach in at the very end in handfuls so it just wilts, and if you washed it wet, pat it mostly dry first or you’ll water down the sauce. A quick squeeze of lemon at the end brightens everything, but add it last so the acid doesnt prevent the sauce from thickening.
4. Taste and season after you add the cheese, not before, salt works differently once dairy’s in there. For more tomato punch stir in a teaspoon or two of the reserved sun dried tomato oil, and if you want texture add a sprinkle of crunchy toasted nuts or crisped bacon at the end for contrast.
Creamy Gnocchi With Sun Recipe
I made Sundried Tomato Gnocchi that pairs pillowy gnocchi with a cheesy, creamy sauce, sun-dried tomatoes and spinach for an unbelievably simple one-pan meal.
4
servings
564
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch) youre gonna want this for searing the gnocchi and finishing the sauce
2. Tongs or a slotted spoon to flip and remove browned gnocchi
3. Spatula or wooden spoon for stirring and scraping the pan
4. Chef’s knife for chopping the oil packed sun dried tomatoes and mincing garlic
5. Cutting board
6. Measuring cups and spoons (1 cup, 1/2 cup, tsp) for cream, broth and seasonings
7. Box grater for the Parmesan
8. Small bowl and a whisk or fork to soften the cream cheese and help smooth the sauce, dont skip it if using cream cheese
Ingredients
1 lb (450 g) potato gnocchi, store bought
1 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup sun dried tomatoes, oil packed
4 cups fresh spinach (about 4 oz / 115 g)
1 cup heavy cream (240 ml)
1/2 cup chicken or vegetable broth (120 ml)
1/2 cup grated Parmesan cheese (about 50 g), plus more for serving
2 oz (55 g) cream cheese, optional
1/2 tsp dried Italian seasoning or dried basil
1/4 tsp red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
1 tsp lemon juice, optional
Fresh basil or parsley leaves, a small handful for garnish
Directions
- Prep everything first: chop the oil packed sun dried tomatoes finely and reserve a tablespoon or two of their oil, mince the garlic, grate the Parmesan, cube the cream cheese if using, and tear the basil or parsley. Having stuff ready makes this come together fast.
- Heat a large skillet over medium high and add 1 tablespoon olive oil, 1 tablespoon butter and 1 tablespoon of the reserved sun dried tomato oil. When the butter foams add the 1 pound gnocchi in a single layer and let them brown without stirring for a couple minutes, then toss or shake the pan and brown the other sides until theyre golden and slightly puffed, about 4 to 6 minutes total. If your gnocchi seems raw in the center you can briefly parboil them first, but searing gives the best texture.
- Remove the browned gnocchi to a plate and lower heat to medium. Add the minced garlic and the chopped sun dried tomatoes to the same pan and cook until fragrant, about 30 to 45 seconds, scraping up any browned bits. Sprinkle in 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if using.
- Pour in 1 cup heavy cream and 1/2 cup chicken or vegetable broth, stir and bring to a gentle simmer, scraping the pan so nothing burns. Reduce heat to medium low so the sauce simmers gently, dont let it boil hard.
- Add the 2 ounces cream cheese now if you want extra silkiness and stir until it melts into the sauce. Then slowly whisk in 1/2 cup grated Parmesan until the sauce is smooth. Turn the heat down if the cheese starts to grain.
- Season the sauce with kosher salt and freshly ground black pepper to taste. Add a small splash of the reserved tomato oil if you want a stronger tomato flavor.
- Return the browned gnocchi to the pan and gently toss to coat in the creamy sauce. Let everything heat together for 2 to 3 minutes so the gnocchi finish cooking and the sauce thickens to coat them.
- Add the 4 cups fresh spinach in handfuls, stirring each handful in until wilted. Stir in 1 teaspoon lemon juice if you want a bright lift, then taste and adjust salt, pepper or red pepper flakes.
- Serve hot with extra grated Parmesan and the torn fresh basil or parsley scattered on top. If the sauce is too thick add a splash more broth, if too thin simmer a minute longer. Enjoy, its an easy one pan dinner.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 287g
- Total number of serves: 4
- Calories: 564kcal
- Fat: 40.3g
- Saturated Fat: 20.3g
- Trans Fat: 0.2g
- Polyunsaturated: 2g
- Monounsaturated: 15g
- Cholesterol: 109mg
- Sodium: 613mg
- Potassium: 480mg
- Carbohydrates: 43.5g
- Fiber: 2.8g
- Sugar: 6.3g
- Protein: 14.5g
- Vitamin A: 2875IU
- Vitamin C: 10.8mg
- Calcium: 225mg
- Iron: 2mg
