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- 1 package (16 oz) potato gnocchi - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup heavy cream - 1 cup vegetable broth - 1 teaspoon garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (optional, for heat) - 1 cup spinach, fresh - ½ cup grated Parmesan cheese - Salt and pepper to taste - Olive oil for cooking - Fresh basil leaves for garnish When you pick ingredients, look for fresh and high-quality products. For gnocchi, choose a brand that feels light and fluffy. Check sun-dried tomatoes; they should be vibrant and packed in oil for best flavor. Heavy cream needs to be fresh, so check the date. Fresh spinach should be bright green and crisp. Parmesan cheese should be finely grated for easy melting. If you can't find gnocchi, you can use other pasta like penne or fettuccine. For a lighter option, swap heavy cream with coconut milk or cashew cream. If you want less salt, use low-sodium vegetable broth. You can replace Parmesan with nutritional yeast for a vegan twist. If you don’t like spinach, try kale or arugula for a different taste. {{ingredient_image_1}} Start by filling a large pot with salted water. Bring it to a boil. Once boiling, add the potato gnocchi. Cook them as per the package instructions. When they float to the top, they are ready. This usually takes about 2-3 minutes. After that, drain the gnocchi and set them aside. Make sure they are dry and not sticking together. In a large skillet, heat a tablespoon of olive oil over medium heat. Add one teaspoon of minced garlic and sauté it for one minute. This step releases a nice aroma. Next, add one cup of chopped sun-dried tomatoes, one teaspoon of onion powder, and one teaspoon of dried basil. Cook this mixture for 2-3 minutes. This helps the flavors blend well. Now, pour in one cup of heavy cream and one cup of vegetable broth. Stir everything together. Bring this sauce to a gentle simmer for about five minutes. It should thicken slightly. Now it’s time to add the cooked gnocchi to the skillet. Toss them well in the creamy sauce so they are covered. Add one cup of fresh spinach. Let it cook for about two minutes, just until it wilts. Then, stir in half a cup of grated Parmesan cheese. Season with salt, pepper, and red pepper flakes if you like some heat. Cook for another minute until the cheese melts and the sauce becomes creamy. Finally, remove the skillet from heat. Serve the dish hot. Garnish with fresh basil leaves and extra Parmesan if you wish. Enjoy your creamy sun-dried tomato gnocchi! To cook gnocchi, start with a big pot of salted water. Bring it to a boil. Add the gnocchi and watch them closely. They float when they are done. This usually takes about 2-3 minutes. Drain them gently, and set them aside. This helps keep them soft. For extra flavor, use fresh garlic and herbs. Mince the garlic finely to release its strong taste. Add onion powder and dried basil for depth. If you like heat, sprinkle in red pepper flakes. This gives a nice kick to the dish. Don’t forget to season with salt and pepper. Taste as you go to get it just right. If your sauce is too thick, add more vegetable broth. This will lighten it up. If it’s too thin, let it simmer longer. It will thicken as it cooks. For clumpy sauce, whisk it well before adding cheese. Always stir well after adding ingredients to keep it smooth. If your gnocchi stick together, toss them with a bit of olive oil. This keeps them separate. Pro Tips Use Fresh Gnocchi: For the best texture and flavor, opt for freshly made gnocchi if possible. It absorbs the sauce beautifully and makes for a delightful meal. Customize the Creaminess: Adjust the creaminess of the sauce by adding more or less heavy cream. For a lighter option, you can substitute half-and-half or cashew cream. Add Protein: To make this dish more filling, consider adding grilled chicken, shrimp, or chickpeas. They complement the creamy sauce well and add nutritional value. Save Some Pasta Water: If the sauce is too thick, reserve a bit of the pasta cooking water and stir it in. This will help achieve the perfect creamy consistency. {{image_2}} You can up the protein in your creamy sun-dried tomato gnocchi by adding chicken or shrimp. For chicken, use boneless, skinless breasts. Cut them into small pieces and cook them in the skillet before adding garlic. For shrimp, toss them in right after the sauce starts to simmer. Cook until the shrimp turn pink. Both options will make your dish heartier and more satisfying. If you want a vegan version, swap the heavy cream with coconut cream or cashew cream. You can also use a plant-based broth. For the cheese, try a dairy-free Parmesan or nutritional yeast. These swaps keep the dish creamy while making it plant-based. Mix up the veggies in your gnocchi for added flavor and nutrition. Try adding mushrooms, bell peppers, or zucchini. Sauté them with the garlic for best results. You can also toss in some frozen peas or asparagus during the last few minutes of cooking. This not only enhances the taste but also adds beautiful colors to your dish. After you enjoy your creamy sun-dried tomato gnocchi, store any leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure it cools down to room temperature before sealing it. This helps keep the flavors fresh. To reheat, place the gnocchi in a skillet over low heat. Add a splash of vegetable broth or cream to keep it moist. Stir gently until it heats through. You can also microwave it in short bursts. Cover it with a damp paper towel to avoid drying out. If you want to freeze it, place the cooled gnocchi in a freezer-safe container. It can last for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove with a little extra cream or broth to bring back its creamy texture. Yes, you can make creamy sun-dried tomato gnocchi in advance. Cook the gnocchi and sauce separately. Store them in airtight containers in the fridge. When you are ready to eat, reheat them in a pan. Add a splash of cream or broth to help the sauce blend smoothly. Creamy sun-dried tomato gnocchi pairs well with many sides. Try a simple green salad with lemon dressing. Garlic bread is another great choice for a cozy meal. You can also serve it with grilled vegetables or roasted asparagus for a healthy touch. To make this dish lighter, swap heavy cream for half-and-half or a plant-based milk. Use less cheese or omit it entirely for reduced calories. Adding more fresh spinach or other veggies boosts nutrition without adding many calories. Consider whole wheat gnocchi for added fiber. This post explored all you need for a creamy sun-dried tomato gnocchi dish. You learned about selecting quality ingredients, step-by-step cooking, and useful tips for success. We also covered tasty variations and storage methods to keep your meal fresh. You can create a delicious, satisfying dish for any occasion. Enjoy the cooking and the flavors! Now, it’s time to gather your ingredients and delight in your culinary skills. Happy cooking!

Creamy Sun-Dried Tomato Gnocchi

A delicious and creamy gnocchi dish featuring sun-dried tomatoes and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 16 oz potato gnocchi
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 teaspoon garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional, for heat)
  • 1 cup spinach, fresh
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for cooking tablespoon olive oil
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
  • Prepare the Sauce: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  • Combine Ingredients: Stir in the chopped sun-dried tomatoes, onion powder, and dried basil. Cook for another 2-3 minutes, allowing the flavors to meld.
  • Make it Creamy: Pour in the heavy cream and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer for about 5 minutes.
  • Add the Gnocchi: Add the cooked gnocchi to the skillet, tossing them in the creamy sauce. Add the fresh spinach and allow it to wilt, which should take about 2 minutes.
  • Finishing Touches: Stir in the grated Parmesan cheese, and season with salt, pepper, and red pepper flakes if using. Cook for an additional minute until the cheese is melted and the sauce is thickened.
  • Serve: Remove from heat and serve hot, garnished with fresh basil leaves and additional Parmesan if desired.

Notes

Add more red pepper flakes for extra heat if desired.
Keyword creamy, gnocchi, spinach, sun-dried tomatoes