Pillowy gnocchi and a parmesan-enriched tomato cream sauce make this Creamy Sun Dried Tomato Gnocchi a winning weeknight dinner! Everything cooks together in one pot and is ready to eat in 30 minutes.
One-pot recipes are some of my favorites for dinners because they’re low-maintenance and easy to put together. Give my Stovetop Lasagna a try as well if you love one-pot recipes as much as I do!
This Creamy Sun Dried Tomato Gnocchi is the ultimate comfort food. Gnocchi, three kinds of tomatoes, and parmesan cheese come together in one pot, giving you the most mouthwatering cream sauce and bites of pillowy pasta. It’s similar to my Tomato Gnocchi Soup but much more luscious and rich!
It’s also just plain easy to make. All 11 ingredients simmer together in the same pot, giving the gnocchi plenty of time to soak up those rich Tuscan flavors. The finished meal is ready to eat in 30 minutes and is sure to be a new family favorite!
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.
- It’s all cooked 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!
- A 30-minute recipe: This is a low-maintenance, fuss-free recipe that’s ready to eat in just 30 minutes.
- 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!
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.
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.
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.
Want more comfort food recipes?
- Keto Tuscan Salmon Skillet
- Tomato Basil Creamy Tortellini
- Instant Pot Alfredo Pasta
- Turkey Ragù Tagliatelle
- Slow Cooker Pumpkin Soup
Creamy Sun Dried Tomato Gnocchi
- 16 oz gnocchi fresh or frozen
- 2 tablespoon butter
- 4 cloves garlic minced or pressed
- 4 oz sun dried tomato
- 1 tablespoon tomato paste
- 1 cup cherry tomatoes
- 1 parmesan rind
- 2 ½ cups broth or water or a mix of both
- 1 cup milk or heavy cream
- 2 cups fresh spinach
- 1 cup parmesan cheese
- 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).
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