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homemade Saucy Sun Dried Tomato Gnocchi. photo
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Saucy Sun Dried Tomato Gnocchi.

A creamy, cheesy baked gnocchi with sun-dried tomatoes and fresh basil.
Prep Time3 minutes
Cook Time25 minutes
Total Time28 minutes
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.

Equipment

  • Oven-safe skillet or baking dish
  • Paper Towels
  • saucepan or large pot
  • Measuring Cups and Spoons
  • shaker cup or small jar for slurry
  • Knife and cutting board

Notes

  • Pressing the tomatoes removes excess oil so the sauce isn't greasy.
  • Use vegetable or chicken stock based on preference.
  • Gnocchi cooks quickly; watch closely while boiling.
  • Tear mozzarella for better melting and texture.