Creamy Sun-Dried Tomato Gnocchi (2025)

Make it meaty- This is a great vegetarian gnocchi recipe, but you could add some shredded chicken, salmon or shrimp to this. I would suggest 2 cups of protein.

Make it spicy- This is a soothing creamy sauce, to give it some heat add ½-1 teaspoon of red pepper flakes.

Make it a soup- Add an extra 2 ½ cups of broth (plus more seasonings) and turn this into a sun-dried tomato gnocchi soup! Some crispy parmesan croutons on the top would be amazing!

• 1 onion
• 4 cloves garlic
• ½ cup sun-dried tomatoes - see note 1
• 3 tablespoon 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

• Peel and finely chop the onion and garlic.

  1 onion
  4 cloves garlic

• Slice the sundried tomatoes into thin strips (unless you have bought julienned sun-dried tomatoes - see note 2)

  ½ cup sundried tomatoes

• Place a deep skillet or saute pan over medium-high heat. Add the oil.

  3 tablespoon oil (from sundried tomato jar)

• Add the onions to the skillet and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.

• Sprinkle the flour over the onions and stir to coat.

  2 tablespoon flour

• Slowly pour in the vegetable broth, stirring constantly.

  1 ½ cups vegetable broth

• Add the sliced sun-dried tomatoes and tomato paste, then stir well and bring to a simmer. Cook gently for 5 minutes.

  ½ cup julienned sundried tomatos
  2 teaspoon tomato paste

• Add the heavy cream, Italian herbs, salt, pepper, and gnocchi to the pan. Stir to combine, then cover the pan. Reduce the heat to medium and cook for 6-7 minutes until the gnocchi is cooked.

  1 cup heavy cream
  ½ teaspoon Italian herbs
  ¼ teaspoon salt
  ¼ teaspoon pepper
  1 lb potato gnocchi

• Stir in the parmesan and spinach.

  1 cup fresh spinach
  ½ cup grated parmesan

• Cook for a minute to allow the spinach to wilt.

• Taste for seasoning then serve with fresh basil and more parmesan.

1. You can buy sun-dried tomatoes already cut into strips - called julienned sun-dried tomatoes! Either buy them already chopped up or cut them up yourself. You don't need to get them all the same size or thickness, just roughly slice them up. (julienned just means cut into thin strips)
2. When buying sun-dried tomatoes, buy the ones in oil, that oil is packed with flavor. Here we are using it to fry off the onion.
3. You can use two teaspoons of tomato paste or swap for one tablespoon of canned tomato/passata.
4. Look for the long life shelf-stable packages; you will find it on the pasta aisle at the grocery store.