This creamy sun-dried tomato gnocchi is a must-try. It has quickly become a go-to dinner in our rotation. It’s savory and creamy comfort food – what’s not to love?!
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I vote that we only eat comforting food until the weather returns to at least 70 degrees F. All in favor say “I”!
Gnocchi is one of those food items that absorbs any flavor you put on it, which makes it incredibly versatile. This recipe is perfect for a comfy night-in. It comes together in just 30 minutes and is guaranteed to hit the spot.
In this recipe, I use my salt-free Italian spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Italian seasoning on the market. But feel free to use whatever Italian spice you have on hand!
This post is all about Creamy Sun Dried Tomato Gnocchi!
What is Gnocchi?
Think of gnocchi like pillowy potato dumplings. Gnocchi is crafted from a simple combination of potatoes, flour, and sometimes egg. Making gnocchi from scratch is a meticulous process – and while one of these days I will probably write a blog post on how to make gnocchi, odds are you will only make gnocchi from scratch for special occasions. On just a normal day, I recommend buying them pre-made for a more convenient and quick cooking experience!
Pro Tip: you can buy a 3-pack of gnocchi on Amazon! Click here to buy yours! (Affiliate link)
Gnocchi is usually vacuum-sealed in plastic bags. Many brands offer shelf-stable options so you can store them at room temperature. Generally, store-bought gnocchi can last for several months, but be sure to check the expiration date because this can vary based on the brand you buy. Once you open the vacuum-sealed product, any leftovers must be refrigerated after opening.
How To Cook Gnocchi
Cooking gnocchi is a straightforward process that ensures these delicate potato dumplings reach their optimal texture and flavor. Here’s a simple step-by-step guide:
1. Boil Water
Bring a large pot of salted water to a rolling boil. The salt adds flavor to the gnocchi.
2. Add Gnocchi
Gently drop the gnocchi into the boiling water. Be cautious not to overcrowd the pot to prevent sticking.
3. Cook Until They Float
Gnocchi is ready when they float to the surface, usually taking 2-4 minutes. This indicates that they’ve cooked through.
4. Drain Carefully
Using a slotted spoon or a mesh strainer, carefully drain the cooked gnocchi from the boiling water.
5. Serving Options
You can serve the gnocchi as is, or for added flavor, sauté them in a pan with melted butter or olive oil until they develop a golden crust.
6. Sauce it Up
Toss the gnocchi in your favorite sauce—whether it’s a classic marinara, brown butter and sage, Gorgonzola sauce, pesto, or a creamy Alfredo.
7. Garnish and Enjoy
Garnish with grated Parmesan, fresh herbs, or a sprinkle of black pepper before serving.
The versatility of these tender morsels makes them a canvas for culinary creativity, offering a truly authentic experience for those seeking the soul-warming flavors of Italy.
Equipment Considerations
Strainer Skimmer Spoon
This strainer skimmer spoon is not a must-have kitchen utensil. However, I like it for gently handling the gnocchi rather than pouring the boiling water into a pasta strainer. I find that it keeps the gnocchi in better condition! It can also be very useful while deep frying or making homemade bagels!
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Store & Reheat
Fridge
1. Allow the cooked gnocchi to cool to room temperature.
2. Place them in an airtight container or a resealable plastic bag.
3. Store in the refrigerator for up to 2-3 days.
Freezer
1. Flash Freeze: Spread the cooked and cooled gnocchi on a baking sheet, making sure they’re not touching. Freeze for a couple of hours until they’re individually frozen.
2. Transfer to Storage: Once individually frozen, transfer the gnocchi to a freezer-safe bag or container. This prevents them from sticking together.
3. Label and Date: Don’t forget to label the container with the date. Gnocchi can generally be stored in the freezer for 1-2 months.
Reheating
1. For refrigerated gnocchi, gently reheat in a pan with a bit of olive oil, butter, or extra sauce until warmed through.
2. Place frozen gnocchi in the refrigerator to thaw overnight for best results.
Always consider the texture and quality when reheating, as freezing may slightly alter the texture.
One Pot Creamy Sun Dried Tomato & Basil Gnocchi
Ingredients
- 1 package (500 g) Store-bought Gnocchi
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in olive oil, chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 5 fresh basil leaves, cut into ribbons
- 1 tbsp The Spice Girl Kitchen Italian Seasoning
- The Spice Girl Kitchen Tri-Salt Blend and pepper, to taste
Instructions
- Cook gnocchi according to package directions, set aside.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in both sun-dried and cherry tomatoes. Cook for a few minutes until the cherry tomatoes begin to soften.
- Pour in the heavy cream, stirring continuously. Let the mixture simmer for 5-7 minutes, allowing the sauce to thicken.
- Add the gnocchi to the skillet. Stir gently to coat them with the sauce.
- Sprinkle grated Parmesan and fresh basil into the skillet. Stir until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
- Remove from heat. Serve warm and garnish with fresh basil. Enjoy!
Notes
Store & Reheat
Fridge
1. Allow the cooked gnocchi to cool to room temperature.2. Place them in an airtight container or a resealable plastic bag.
3. Store in the refrigerator for up to 2-3 days.
Freezer
1. Flash Freeze: Spread the cooked and cooled gnocchi on a baking sheet, making sure they're not touching. Freeze for a couple of hours until they're individually frozen.2. Transfer to Storage: Once individually frozen, transfer the gnocchi to a freezer-safe bag or container. This prevents them from sticking together.
3. Label and Date: Don't forget to label the container with the date. Gnocchi can generally be stored in the freezer for 1-2 months.
Reheating
1. For refrigerated gnocchi, gently reheat in a pan with a bit of olive oil, butter, or extra sauce until warmed through.2. Place frozen gnocchi in the refrigerator to thaw overnight for best results. Always consider the texture and quality when reheating, as freezing may slightly alter the texture.
This post was all about Creamy Sun Dried Tomato Gnocchi.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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