This Saucy Sun Dried Tomato Gnocchi is a cozy, saucy pasta dinner that hits all the comfort-food notes: pillowy gnocchi, a rich tomato-forward cream sauce, stretchy pockets of mozzarella, and bright basil to finish. It’s quick enough for weeknights but elegant enough for guests, and it relies on pantry-friendly ingredients like a jar of sun dried tomatoes in oil and common dairy staples. Follow the step-by-step directions below for a foolproof, cheesy one-skillet-style meal that everyone will ask to have again.

Why this version works

Using sun dried tomatoes packed in oil gives the sauce concentrated tomato flavor without long simmering. The olive oil from the jar layers extra richness, then a little stock and flour build body before cream and parmesan make the sauce silky and indulgent. Tossing cooked gnocchi into the sauce lets each dumpling soak up flavor, and finishing with fresh mozzarella creates melty pockets of cheese. A sprinkle of fresh basil and crushed red pepper flakes lifts and balances the dish.

Ingredients

1 (7 oz) jar sun dried tomatoes in oil, drained
2 lbs gnocchi, cooked according to package directions (this is usually 2 packages)
1 teaspoon olive oil
2 garlic cloves, minced
kosher salt and pepper
1 1/2 cups vegetable, or chicken! stock
1 tablespoon flour
2/3 cup heavy cream or half and half
1/2 cup finely grated parmesan cheese, plus more for sprinkling
8 ounces fresh mozzarella, sliced or torn into pieces
fresh basil, for garnish
crushed red pepper flakes, for topping

Prep notes

Drain the sun dried tomatoes well so the sauce doesn’t become too oily. Cook the gnocchi right before making the sauce and drain it thoroughly so excess water doesn’t thin the sauce. Have the garlic minced, the mozzarella torn, and the parmesan grated before you start cooking.

Rewritten step-by-step directions

Cook the gnocchi according to the package directions, then drain and set aside. Two pounds typically equals two packages; do this step just before making the sauce so the gnocchi stays warm.
Drain the jar of sun dried tomatoes in oil and reserve a little of the oil if you’d like extra flavor. Chop the drained tomatoes roughly so they break up easily in the sauce.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
Add the chopped sun dried tomatoes to the skillet and stir for another minute to warm them through and release their flavor into the oil.
Sprinkle 1 tablespoon flour over the tomatoes and garlic, stirring to coat and cook the flour for about 30 seconds. This will help thicken the sauce.
Slowly pour in 1 1/2 cups vegetable, or chicken! stock while stirring, scraping up any browned bits from the bottom of the pan. Continue to stir until the mixture thickens slightly and becomes saucy.
Reduce the heat to low and stir in 2/3 cup heavy cream or half and half. Allow the sauce to come to a gentle simmer, then add 1/2 cup finely grated parmesan cheese, stirring until the cheese melts and the sauce is smooth. Taste and season with kosher salt and pepper as needed.
Add the cooked gnocchi to the skillet and gently fold to coat each piece in the sauce. If the sauce seems too thick, add a splash of stock or cream to reach your desired consistency.
Distribute 8 ounces fresh mozzarella, sliced or torn into pieces, over the sauced gnocchi. Cover the skillet for a couple of minutes off the direct heat or place briefly under a broiler to melt the mozzarella into gooey pockets. Watch carefully so the cheese melts without burning the sauce.
Remove from heat and garnish with fresh basil leaves and a pinch of crushed red pepper flakes. Serve immediately with extra finely grated parmesan cheese for sprinkling.

Serving suggestions

Serve this Saucy Sun Dried Tomato Gnocchi with a crisp green salad or roasted vegetables to cut through the richness. A bowl of blistered cherry tomatoes or sautéed spinach on the side adds color and freshness. If you like, offer extra crushed red pepper flakes or lemon wedges for brightening the dish at the table.

Make-ahead and storage

You can cook the sauce up to a day ahead and store it in an airtight container in the refrigerator. Reheat gently on the stove with a splash of stock or cream to loosen it, then add freshly cooked gnocchi and melt the mozzarella before serving. Leftovers keep for 2–3 days; reheat covered over low heat so the gnocchi warms through without drying out.

Tips for success

Don’t overcook the gnocchi—boil them only until they float and then drain immediately to keep them pillowy.
Reserve a little of the oil from the sun dried tomato jar if you want a deeper tomato flavor in the sauce; add it with the olive oil when sautéing garlic.
If the sauce thickens too much after standing, stir in a splash of stock or cream to revive a creamy texture.
For a lighter version, use half and half instead of heavy cream and shave a bit of parmesan on top instead of stirring it all in.

Flavor variations

For an herby lift, stir a teaspoon of chopped oregano or thyme into the sauce. Add a handful of baby spinach when you add the cream for extra greens. For a smoky note, finish with a few drops of good-quality smoked paprika or a pinch of smoked salt.

Final words

This Saucy Sun Dried Tomato Gnocchi balances convenience with restaurant-worthy flavor. The sun dried tomatoes bring concentrated tang, the cream and parmesan create a luscious coating, and the melty mozzarella adds irresistible pull. Keep the steps simple, follow the rewritten directions, and you’ll have a comforting, crowd-pleasing meal any night of the week.

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Saucy Sun Dried Tomato Gnocchi.

A creamy, cheesy baked gnocchi with sun-dried tomatoes and fresh basil.

Prep Time3

Cook Time25

Total Time28

Servings: 4 servings

Ingredients

7 oz sun-dried tomatoes in oil jar, drained and diced
2 lbs gnocchi cooked according to package directions (about 2 packages)
1 tsp olive oil
2 cloves garlic minced
kosher salt to taste
black pepper to taste
1 1/2 cups vegetable or chicken stock
1 tbsp flour
2/3 cup heavy cream or half-and-half
1/2 cup Parmesan cheese finely grated, plus more for sprinkling
8 oz fresh mozzarella sliced or torn into pieces
fresh basil for garnish
crushed red pepper flakes for topping

Instructions

Preheat the oven to 400°F (200°C).
Drain the sun-dried tomatoes and press them between paper towels to remove excess oil; dice and set aside.
Cook the gnocchi according to the package directions (about 3–5 minutes), drain, and set aside.
Heat 1 teaspoon olive oil in a large oven-safe skillet over medium-low heat. Add the diced sun-dried tomatoes and minced garlic, season with a pinch of kosher salt and black pepper, and cook 2–3 minutes until softened.
In a shaker cup or small jar, combine 1 1/2 cups stock and 1 tablespoon flour; shake until smooth to make a slurry. Pour the slurry into the skillet while stirring constantly and cook a few minutes until it warms and begins to thicken.
Stir in 2/3 cup cream and 1/2 cup grated Parmesan until combined. Add the cooked gnocchi and stir gently to coat.
Top the gnocchi mixture with torn or sliced mozzarella, then transfer the skillet to the preheated oven and bake 20–25 minutes until bubbly and the cheese is melted.
Remove from the oven and top with fresh basil, extra Parmesan, and crushed red pepper flakes before serving.