Go Back
Homemade Creamy Sun-Dried Tomato Gnocchi photo
Print Recipe Save it for later

Creamy Sun-Dried Tomato Gnocchi

A quick, creamy gnocchi skillet with sun-dried tomatoes, spinach, and Parmesan.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1 onion peeled and finely chopped
  • 4 cloves garlic peeled and finely chopped
  • 1/2 cup sun-dried tomatoes (in oil) sliced into thin strips
  • 3 tablespoons oil from sun-dried tomato jar
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 2 teaspoons tomato paste
  • 1 cup heavy cream
  • 1/2 teaspoon Italian herbs
  • 1/4 teaspoon salt more to taste
  • 1/4 teaspoon black pepper more to taste
  • 1 lb store-bought potato gnocchi
  • 1 cup fresh spinach
  • 1/2 cup grated Parmesan cheese preferably freshly grated
  • fresh basil to serve
  • extra Parmesan to serve

Instructions

  • Peel and finely chop the onion and garlic.
  • Slice the sun-dried tomatoes into thin strips if not pre-julienned.
  • Heat a deep skillet over medium-high and add 3 tablespoons of oil from the sun-dried tomato jar.
  • Add the chopped onion and cook 3–4 minutes until softened, then add the garlic and cook 30 seconds more.
  • Sprinkle 2 tablespoons flour over the onions, stir to coat, and cook briefly to remove raw flour taste.
  • Slowly pour in 1½ cups vegetable broth while stirring to create a smooth sauce.
  • Add the sliced sun-dried tomatoes and 2 teaspoons tomato paste, stir, and bring to a gentle simmer; cook about 5 minutes.
  • Pour in 1 cup heavy cream, then add ½ teaspoon Italian herbs, ¼ teaspoon salt, and ¼ teaspoon black pepper; stir to combine.
  • Add 1 lb gnocchi to the pan, stir, cover, reduce heat to medium, and cook 6–7 minutes until gnocchi are tender and cooked through.
  • Remove the lid, stir in 1 cup fresh spinach and ½ cup grated Parmesan, and cook about 1 minute until the spinach wilts and cheese melts.
  • Taste and adjust seasoning, then serve topped with fresh basil leaves and extra Parmesan.

Equipment

  • deep skillet or sauté pan
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • lid for pan

Notes

  • Buy sun-dried tomatoes already julienned to skip slicing.
  • Use sun-dried tomatoes packed in oil for best flavor.
  • You can substitute 1 tablespoon canned tomato/passata for 2 teaspoons tomato paste.
  • Julienned means cut into thin strips; size can be rough.
  • Keep the oil from the jar to fry the onions for extra flavor.