Rich, creamy, and full of flavor, this creamy sun-dried tomato gnocchi is one of those easy dinners that feels a little extra special. Soft, pillowy gnocchi cook right in a velvety, tomato-infused sauce with garlic, parmesan, and herbs, creating a simple one-pot meal that’s both comforting and satisfying.
This is the kind of recipe I reach for on busy weeknights when I want something quick, but still crave those cozy, “Marry Me” style flavors everyone loves.
There’s something about a creamy, sun-dried tomato sauce that just feels a little irresistible and if you’ve seen the “Marry Me” recipes trending lately, you know exactly what I mean.
This creamy sun-dried tomato gnocchi has that same rich, comforting flavor, but in a simple one-pot dinner that comes together in about 30 minutes. Soft, pillowy gnocchi cook right in the sauce, soaking up all that sauce, tomato-infused goodness with every bite.
It’s easy to see why some might call this marry me gnocchi it’s one of those meals that feels special, without much effort.
If you’re looking for a quick, creamy gnocchi recipe that’s comforting and just a little elevated, this is one to keep on repeat.
Why you’ll love this recipe
- Incredibly comforting and creamy! This recipe begins by drawing out the natural juices and flavors from cherry and sun dried tomatoes. Then, the pasta and tomatoes are simmered in a parmesan-enriched cream sauce that will knock your socks off! The end result is luscious, rich, and comforting.
- Quick, one-pot comfort – everything cooks in one pot, All of the ingredients, from the gnocchi to the cherry tomatoes, are simmered together in the same pot. Great for saving on cleanup!
- Weeknight friendly – this 30-minute recipe is a low-maintenance, fuss-free recipe that’s perfect for a busy weeknight.
Ingredients notes
- Gnocchi – Gnocchi is a type of pasta made from potatoes, eggs, semolina flour, and salt. They’re like small dumplings that soak up flavor and become soft and tender when cooked in the cream sauce. Both fresh and frozen gnocchi can be used for this recipe.
- Butter – Or you can use olive oil.
- Garlic – Fresh garlic cloves start the sauce with a savory baseline.
- Sun dried tomatoes – Sun dried tomatoes make an appearance in a ton of Tuscan-inspired recipes, like my Sun Dried Tomato Shrimp Fettuccine. They add a beautifully sweet, tart flavor that’s hard to replicate with anything else.
- Tomato paste – For a more concentrated tomato flavor.
- Cherry tomatoes – The three kinds of tomatoes in this easy pasta dinner fill it with the right amount of acidity, sweetness, and tang. Cherry tomatoes are best here but you can replace them with grape or diced Roma tomatoes if that’s all you have at home.
- Parmesan rind – I recommend shredding the parmesan cheese block ahead of time so you can toss the rind right in the pot. If you don’t have a rind, you can usually buy them from the cheese counter at major grocery stores.
- Broth – Vegetable or chicken broth can be used. Alternatively, use water or a mix of water and broth to help cook the gnocchi.
- Milk – Whole milk will give you great results. For a richer, more luxurious cream sauce, use heavy cream as a substitute.
- Spinach – To give this rich dish a pop of green as well as extra nutrients. You can use any leafy green you like instead, like kale.
- Parmesan cheese – To finish off this recipe with a salty, cheese flavor.
How to make sun dried tomato gnocchi
Step 1 – Add the butter to a medium pot on the stove. Once it’s melted, add in the garlic and cook until it’s fragrant.
Step 2 – Next, add the sun dried tomatoes, cherry tomatoes, and tomato paste. Cook until the cherry tomatoes are starting to break down. I like to use a potato masher to help smooth them out.
Step 3 – Pour in the broth or water, along with the parmesan rind and gnocchi. Place a lid on top and let the mixture simmer until the gnocchi is almost cooked through.
Step 4 – To finish, stir in the milk, spinach, and grated parmesan cheese. Turn the heat down and stir often. Once the cream sauce has thickened and the spinach leaves are wilted, scoop the creamy tomato gnocchi into bowls and enjoy!
SILVIA’S TIPS FOR THE BEST GNOCCHIS
➜ Don’t overcook the gnocchi – gnocchi cook very quickly, and once they’re soft and tender, they’re ready. Overcooking can make them lose their texture and become a bit too soft. Keep an eye on them and remove from heat as soon as they’re perfectly pillowy.
➜ Use good quality parmesan – this is one of those recipes where a simple ingredient makes a big difference. Freshly grated parmesan melts better into the sauce and adds a richer, more balanced flavor compared to pre-grated options.
➜ Balance the cream with a little acidity – the sun-dried tomatoes help cut through the richness, but if needed, a small squeeze of lemon or a splash of the oil from the sun-dried tomatoes can brighten everything up and keep the dish from feeling too heavy.
➜ Adjust the sauce consistency as you go – gnocchi naturally absorb the sauce as they cook. If it gets too thick, add a splash of broth, pasta water, or milk to loosen it. You’re looking for a creamy, silky texture that coats the gnocchi without feeling too heavy.
Serving suggestions
This Tuscan gnocchi recipe is pretty filling on its own, which is why I recommend serving each bowl with bread and light, vegetable-forward side dishes. Roasted Vegetable Salad, Garlic Butter Mushrooms, Parmesan Garlic Knots, and Herb Roasted Carrots would all pair well.
Variations
Use these variation ideas to make this recipe your own:
- Add meat – You can make this dish extra hearty by topping it with cooked and sliced chicken breasts, shrimp, bacon, prosciutto, or sliced turkey breast.
- Add more vegetables – You can add onion, red bell pepper, kale, or celery.
- Use different pasta – This recipe works just as well with dry, short-cut pasta instead of gnocchi.
- To garnish – Top each bowl with extra parmesan cheese, fresh parsley or basil leaves, or a pinch of red chili flakes for a kick of spice.
Want more “marry me chicken” flavors ?
Sun Dried Tomato Gnocchi Recipe
Ingredients
- 16 oz gnocchi fresh or frozen
- 2 tbsp butter
- 4 cloves garlic minced or pressed
- 4 oz sun dried tomato
- 1 tbsp tomato paste
- 1 cup cherry tomatoes
- 1 parmesan rind
- 2 1/2 cups broth or water or a mix of both
- 1 cup milk or heavy cream
- 2 cups fresh spinach
- 1 cup parmesan cheese
Instructions
- Melt butter in a medium pot. Stir in garlic and sauté until fragrant (about 1-2 minutes)
- Toss in sun dried tomatoes, cherry tomatoes and tomato paste and sauté until tomatoes have cooked down. I used a potato masher to bread down the tomatoes (about 5-7 minutes)
- Add parmesan rind (optional but recommended), gnocchi and water or broth. Cover and simmer until gnocchis have cooked (about 10 minutes). Break gnocchis apart if needed and stir often.
- Stir in milk or cream. Add fresh spinach and grated parmesan cheese, still well to combine. Keeping heat on medium-low half cover the pan stirring often until sauce is creamy and have thicken, and the spinach has wilted (about 6-8 minutes).
Notes
Storing leftovers
To store: The leftover pasta will last for 4 to 5 days when stored in an airtight container in the fridge. To reheat: The best way to reheat the gnocchi and sauce is by steaming it in a covered pot on the stove or the microwave until warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
